My recipe for Blackened Chicken Breasts Stuffed with Blue Cheese and Bacon is one of my favorite main dishes on my blog, but pounding out chicken breasts and stuffing them takes more time than I want to put into a meal during the week. So, I recently decided to streamline the dish and simply made blackened chicken breasts served over a quick gorgonzola sauce.
This is a true 30 minute meal. It just takes 10 minutes to mix up the spice rub and heat the oven, and then 20 minutes to cook the chicken. While the chicken is in the oven, the sauce comes together in about 10 minutes. I even chopped up some zucchini and summer squash and sautéed it up while keeping my eye on the sauce. The same flavors, but half the work – yes, please!
Blackened Chicken Breasts with Gorgonzola Sauce
4 large boneless, skinless, chicken breasts
1 tablespoon ground thyme
1 1/2 teaspoons ground allspice
1 teaspoon ground cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1/2 cup milk (I used 2%)
1 cup crumbled gorgonzola cheese
1/2 teaspoon salt
To make the chicken, heat oven to 350°F. Mix thyme, allspice, cayenne pepper, cinnamon, nutmeg, and salt in a small bowl. Sprinkle chicken evenly with seasoning mix and rub into both sides of each chicken breast. Place chicken breasts in a greased 13×9-inch pan and bake at 350˚F for 15 to 20 minutes or until cooked through and no longer pink in the center.
To make the sauce, melt butter in a small saucepan over medium heat. Whisk in flour until smooth and cook one more minute or until mixture starts to brown. Whisk in milk and bring to a boil. Reduce heat to low and mix in gorgonzola cheese and salt. Heat 3 to 5 minutes or until cheese is melted and mixture is smooth, whisking occasionally. Serve chicken over the sauce. Makes 4 servings.
Nutrition: 462 calories, 18.4g fat, 0.7g fiber, 65.0g protein per serving
Cost: $2.05 per serving