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 tablespoons plain dry bread crumbs, divided
1 teaspoon ground black pepper
2 to 2 1/2 pounds skinless, boneless chicken thighs
extra-virgin olive oil
1/4 teaspoon 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
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