Monday, September 21, 2009

Macadamia-Crusted Chicken with Gorgonzola Sauce

I make a trip to the library at least once a month. Each trip, I borrow several cook books. This month, I was on a Rachael Ray kick. The recipe is from Rachael Ray's book 30 Minute Get Real Meals. This recipe originally calls for hazelnuts, but I subbed the macadamia nuts and it worked out really, really well. I used more Gorgonzola than the original also because we looooove Gorgonzola. This will definitely be one we make again! I served this with cous cous which worked out well because it allowed us to eat more of the heavenly sauce.

Macadamia-Crusted Chicken with Gorgonzola Sauce
2 T. flour
1 t. poultry seasoning
1 t. garlic powder
2 egg whites
1 c. chopped macadamia nuts (or hazelnuts)
4 chicken breasts
salt and pepper
2 T. olive oil
1 c. whole milk
3/4 c. Gorgonzola cheese (original calls for 1/2 c.)
2 t. chopped fresh sage or 1 t. dried

Preheat oven to 325.

Mix flour, poultry seasoning, and garlic powder in shallow dish. Beat egg whites in shallow dish. Place chopped nuts in 3rd shallow dish.

Preheat skillet over medium-high heat. Season breasts with salt and pepper. Turn in flour to dust breasts, next turn in egg whites and finally press into nuts on both sides. Add oil to pan and add chicken. Brown chicken 2 minutes each side until nuts are golden. Transfer to baking dish and cook in oven until chicken is cooked. 10-15 minutes.

Just before serving, warm milk over medium heat in small pot. Add cheese and melt into milk. If using dried sage, stir into sauce. Simmer 5 minutes.

To serve, place chicken on plate and pour a couple spoons of sauce over the center of each piece. Garnish with fresh sage (optional)

Greta and Miles rating: They both (3 years and 1 1 /2 years old) loved this! I'm glad they are fans of good cheese!

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