Gorgonzola Stuffed Chicken Breast

Gorgonzola Stuffed Chicken Breast with Balsamic sautéed asparagus

This was an amazingly easy primal meal that we threw together last week.  I loved the Gorgonzola stuffed chicken and the combination between pan frying and baking.  You have to be very careful when you make the sauce, which was amazing by the way, because the handle is going to be really hot!  Hope you enjoy this primal meal. 4 chicken breast.


  • 1/2 pound chilled Gorgonzola cheese crumbles
  • 4 tbs. butter or ghee
  • 4 tbs garlic
  • 3 tbs Onion Toasted and dried (Penzey’s)
  • 1/3 cup water
  • 5 tbs. balsamic vinegar
  • 1 lb asparagus spears  

Gorgonzola Stuffed Chicken Breast

  1. Preheat oven to 425°F with rack in middle. 
  2. Cut a deep pocket in the chicken breast.
  3. Mix 2 tbs Garlic, 2 tbsp Onion, and Cheese.
  4. Fill each pocket with one-quarter of cheese mixture.
  5. Season chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper.
  6. Heat ½ of the butter in an ovenproof heavy skillet over medium-high heat.
  7. Place chicken, skin side down, in skillet and cook, undisturbed, until golden brown, about 4-6 minutes.
  8. Turn breasts over, then place skillet in oven and bake until just cooked through 20 to 25 minutes.
  9. Set chicken aside. Return skillet to the burner (handle will be very hot) and add water and ½ the vinegar.
  10. Season the sauce with salt and pepper.
  11. Boil, stirring and scraping up any brown bits and melted cheese, until sauce thickens slightly about 6 minutes.
  12. Strain through a fine-mesh sieve into a bowl.  

Sautéed asparagus

  1. Melt the butter, sauté the remaining onions, garlic, and vinegar with the Asparagus spears until almost tender.

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