- 1 cup toasted pecans, chopped fine
- ½ cup panko bread crumbs
- 3 to 4 ounces chopped Gorgonzola
- Large pinch minced thyme
- 4 boneless, skinless chicken breasts, about 6-8 ounces each
- Kosher salt and pepper to taste
- Olive oil
- 1 cup fine tawny Port
- 1 tablespoons brown sugar
- 1 small thyme sprig
- 1 ½ tablespoons balsamic vinegar
- ½ cup chicken demi-glace
- 1 tablespoon cream
- Mix together pecans, bread crumbs, cheese and thyme and set aside.
- Preheat oven to 375 degrees. Remove the tender from the breast and reserve for another use. Starting on the curved side, cut each breast almost in half horizontally so it opens like a book. Place between 2 pieces of plastic wrap and using a meat mallet gently flatten to about 3/8 inch thick.
- Season each side with salt and pepper and leave the breast on the plastic wrap to aide in rolling up. Spread the filling equally on each breast, leaving a ¼ inch border on al sides. Starting with the long edge, use the plastic to help roll up the breast. Discard the plastic and secure roulade with butcher’s twine. You can make the recipe ahead to this point, just bring it to room temperature before cooking.
- Add enough olive oil to coat the bottom of a large ovenproof skillet over medium. Place the roulades in the skillet: brown on all sides and place in oven. Roast until chicken is 165 degrees or about 7 minutes depending on the thickness of the roulade. Move to a cutting board and lightly tent with foil for 5 minutes before slicing on the diagonal and serving over the sauce.
- For the sauce bring the fine tawny Port to a simmer. Add the thyme sprig, brown sugar and vinegar and reduce to ¼ cup. Taste and discard thyme before it becomes too strong. Whisk in the demi-glace and cream and simmer briefly. Keep warm until serving time.
Comments: Port and blue cheese is a classic pairing of contrasts. A filling of blue cheese, toasted pecans and bread crumbs is wrapped inside a butterflied chicken breast and roasted. The combination of pungent cheese and pecans lets the chicken stand with sauce.