Chicken with Gorgonzola and Toasted Hazelnuts

chicken with gorgonzola and hazelnuts

Here’s a simple way to make your chicken breast go from ordinary to extraordinary, yes plain old chicken breast transforms into something intensely flavored and elegant looking all at the same time.

gorgonzola dolce

It all happens because of this cheese, Gorgonzola Dolce, have you tried it yet? It’s much more delicate than it’s cousin Gorgonzola Piccante, it’s sweeter and has a nice creamy texture and it melts like butter, it’s perfect for cooking.

chicken with gorgonzola and hazelnuts

Everything happens right on top of the stove, a little white wine, a couple of shallots and crunchy toasted hazelnuts complete the dish.

 

chicken with gorgonzola and hazelnuts

Add a side of couscous and maybe some roasted grapes, and before you know it you’ll have a meal worthy of a fine restaurant.

chicken with gorgonzola and hazelnuts

Home cooking turned up a notch!

(Proud Italian Cook is now on Instagram, follow along with me to see what I’m cooking up daily.)

5.0 from 1 reviews
Chicken with Gorgonzola and Toasted Hazelnuts
 
Gorgonzola Dolce transforms chicken into something extraordinary! Recipe adapted from 1,000 Italian Recipes
Author:
Ingredients
  • 2 boneless, skinless chicken breasts pounded down evenly if too thick
  • ⅓ cup flour
  • ⅓ cup white wine
  • 1 large or 2 small shallots finely chopped
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Gorgonzola Dolce, 1 small wedge, rind removed and cut into thin slices
  • ¾ to 1 cup, TOASTED hazelnuts,cracked into chunky pieces ( you can use toasted walnuts also)
  • chives for garnish
  • salt and pepper to taste
Instructions
  1. Place flour, salt and pepper in a pie dish, dip chicken into flour mixture then shake off, you just need a very light dusting on each side.
  2. In a heavy skillet that has a lid melt the butter and olive oil together on medium heat.
  3. Add chicken and cook 3-4 minutes on each side until nicely golden, then transfer to a plate.
  4. Add shallots and cook for a minute then deglaze with white wine, add half the nuts into the sauce.
  5. Return chicken back into the pan and lay slices of Gorgonzola Dolce on top'.
  6. Reduce heat to low, place lid on top and let the cheese melt slow, keep checking until it is al melted but not dripping down into the pan, you want all the cheese to remain on top of the chicken.
  7. Add remaining toasted nuts on top of cheese topped chicken.
  8. Garnish with chives.

 

Print Friendly
Signature
 
Italian Sauces My Way E-Book

Comments

  1. I haven’t even had my morning coffee and I’m ready for a plate of this chicken. It looks so elegant and I’m always looking for ways to use hazelnuts. This is a great “cooking for one” dish.

  2. I love it, quick and easy to make, I added this to our menu.

  3. Denise Brosch says:

    I have everything except the hazelnuts! Looks like it is walnuts for me! Thanks for the idea! Looks absolutely luscious!

  4. I love gorgonzola dolce but never thought to use it this way. And with hazelnuts too? A winner.

  5. This recipe looks delicious. Thanks for sharing!

  6. There used to be a restaurant that made a mixture of gorgonzola and a mild cheese that was served with a basket of bread. I just loved it because I find straight up gorgonzola too strong. I must be on the lookout for your dolce version. Your chicken looks delicious. I would like the brown bits in your pot please. 🙂

  7. I love gorgonzola dolce, Marie! Paired with the hazelnuts it brings chicken cutlets up to a gourmet level!

  8. I have to admit I love chicken recipes — we eats LOTS of chicken — and this looks and sounds truly delicious! I really hadn’t realized that there were two different types of gorgonzola. I am going to have to hunt for it and make this recipe. I love cheese and adding it to anything makes it a special occasion. Grazie per la ricetta. Buona giornata!

  9. That is just beautiful! I love the addition of the hazelnuts as well. I’ve never heard of the dolce variety – I’ll have to keep my eyes open for that. That’s why I use Cambozola, which is so much milder than a typical, strong blue!!!

  10. Marie…this is absolutely gorgeous!!! I love the addition of hazelnuts to this dish!!!