Chicken Gorgonzola Recipe
Servings: 12
Ingredients
- 2 c. Extra virgin olive oil
- 2 1/2 Tbsp. Garlic, minced
- 1 1/2 Tbsp. Rosemary
- 1 1/2 Tbsp. Black peppercorns, cracked
- 8 ounce Clarified butter
- 2 lrg Red onions
- 2 ounce White sugar
- 12 x Chicken breasts (6 ounce ea)
- 2 med Zuchinni, cut in sm sticks
- 18 ounce Gorgonzola
Directions
- In a large saucepan, light saute/fry the garlic, rosemary, and peppercorns. Put aside in container... In the same pan cook the onions and sugar in the butter till the onions are browned. Remove from heat. Charbroil the chicken and zucchini, basting with the extra virgin olive oil mix till the chicken is completely cooked (do not overcook the zucchini-). Place chicken breasts along with the butter mix, zucchini, and remaining oil mix in a casserole dish. Place the cheese on top of the chicken and bake for 2-4 min, till cheese is well melted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 12 servings | |
| Calories 874 | |
| Calories from Fat 678 | 78% |
| Total Fat 76.54g | 96% |
| Saturated Fat 26.36g | 105% |
| Trans Fat 0.17g | |
| Cholesterol 162mg | 54% |
| Sodium 793mg | 33% |
| Potassium 465mg | 13% |
| Total Carbs 8.59g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 6.01g | 4% |
| Protein 38.66g | 62% |
