Title: Chicken Gorgonzola
Categories: Poultry Main
Yield: 12 Servings
| 2 | c | Olive oil |
| 2 1/2 | tb | Garlic, chopped |
| 1 1/2 | tb | Rosemary |
| 1 1/2 | tb | Black peppercorns, cracked |
| 8 | oz | Clarified butter |
| 2 | lg | Red onions |
| 2 | oz | White sugar |
| 12 | | Chicken breasts (6 oz ea) |
| 2 | md | Zuchinni, cut in sm sticks |
| 18 | oz | Gorgonzola |
In a large saucepan, light saute the garlic, rosemary, and peppercorns. Put
aside in container... In the same pan cook the onions and sugar in the
butter until the onions are browned. Remove from heat. Charbroil the
chicken and zucchini, basting with the olive oil mixture until the chicken
is completely cooked (don't overcook the zucchini-). Place chicken breasts
along with the butter mixture, zucchini, and remaining oil mixture in a
casserole dish. Place the cheese on top of the chicken and bake for 2-4
minutes, until cheese is well melted.