2 serving
- 2 6-8 ounces each, boneless skinless chicken breasts
- ½ red onion
- 1 tablespoon brown sugar
- 6 spears asparagus
- 1 portobello mushroom
- 1 teaspoon garlic puree
- Salt as needed
- White ground pepper as needed
- 2 slices proscuitto
- 4 ounces gorgonzola cheese
- 4 ounces heavy cream
Pound chicken cutlets flat with mallet or bottom of pan. Season with salt and white pepper and rub with pureed garlic. Cut red onion into thin strips and cook quickly in scant oil with brown sugar to caramelize. Cook until golden brown. Grill asparagus and portobello mushroom. Season with salt and white pepper and set aside. Roll 3 asparagus spears along with mushroom and caramelized onion into chicken. Roll as tightly as possible. Roll chicken up in prosciutto slice and toothpick to hold if necessary. Place in 375 degree oven about 25 minutes or until internal temperature reaches 165 degrees. While chicken is cooking, combine heavy cream and gorgonzola cheese in a saucepan and heat together. Reduce gently until sauce is nice and thick in consistency. Serve chicken on a pool of gorgonzola sauce.
