Gorgonzola Chicken Thighs
 
gorgonzola delivers a thrill of opposites: the pungency of the blue-green 
veining encased in the sweet creaminess of cow's milk cheese. produced in 
lombardy and piedmont, it is one of the world's fine cheeses. 
 
makes 4 to 6 servings 
 
 
1/3 cup  (2 1/2 ounces) gorgonzola cheese
6 Tbsp  plain dry bread crumbs, divided
1 tsp  ground black pepper
2 to 2-1/2 lb.  skinless, boneless chicken thighs
  extravirgin olive oil
1/4 tsp  salt
 
preheat the oven to 400f. 
in a small bowl, mash and mix the cheese, 2 tablespoons bread crumbs and 
pepper with a fork. lay the thighs, smooth side down, on a work surface. 
crumble on the cheese mixture, then press to flatten. roll up the chicken 
thighs and secure with a sturdy pointed toothpick. 
spray all sides of the chicken bundles with olive oil from a mister or 
coat with a pastry brush dipped in oil. spread 2 tablespoons bread crumbs 
and the salt on a sheet of waxed paper. 
dip the thighs into the crumbs to lightly coat all sides. shake off 
excess. set on a large baking sheet. mist all sides with oil. 
bake for 18 to 20 minutes, or until golden. 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 4881) Mirror: rec.food.recipes: Wed, Nov 17, 2004


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