Gorgonzola Stuffed Chicken Breasts With Strawberry Gastrique

• 4 boneless chicken breast halves
• 1/4 cup gorgonzola, crumbled
• 2 teaspoons fresh thyme, minced
• 1/4 teaspoon black pepper
• 2 ounces prosciutto, chopped
• salt and pepper
• 1 tablespoon olive oil
• Strawberry Sauce
• 1 cup strawberry, chopped
• 1/4 cup sugar
• 1/2 cup cider vinegar
• 1/3 cup chicken broth
• 1/4 teaspoon coriander
• 1/4 teaspoon black pepper

1. Combine gorgonzola, thyme, pepper and prosciutto in a bowl. Cut a horizontal slip through the thickest portion of each chicken breast half to form a pocket. Spoon 3 tablespoons of cheese mixture into each pocket. Season chicken with salt and pepper.
2. To make the sauce, place strawberries in a small saucepan. Partially mash strawberries with a fork or large spoon. Stir in sugar, vinegar, broth, coriander and black pepper.
3. Bring mixture to a boil. Reduce heat and simmer until mixture has reduced to 2/3 cup, this should take about 30 minutes.
4. Strain strawberry sauce through a sieve over a bowl. Discard the solids. (I actually left the sauce as is and did not strain.).
5. Heat olive oil in a large skillet over medium heat. Cook chicken 5 minutes per side, or until browned and completely cooked. Serve with sauce.

chicken breast halves, gorgonzola, fresh thyme, black pepper, salt, olive oil, strawberry sauce, strawberry, sugar, cider vinegar, chicken broth, coriander, black pepper

Taken from www.food.com/recipe/gorgonzola-stuffed-chicken-breasts-with-strawberry-gastrique-409713 (may not work)