Gorgonzola Stuffed Chicken Breasts

• 4 boneless chicken breasts, skin on
• 5 1/2 ounces gorgonzola, cut into 4 slices
• 4 teaspoons olive oil
• 16 basil leaves
• 1/2 ounce unsalted butter
• 4 apples, cored and sliced into thick rings
• 8 walnuts, halved
• 4 tablespoons brandy
• 1/2 teaspoon sugar
• 12 1/2 ounces spinach, wilted

1. Preheat the oven to 400u0b0F Loosen the skin on each chicken breast to create a pocket and lay a slice of Gorgonzola underneath. Brush with a little oil. Roast for 25-30 minutes.
2. Meanwhile, heat the remaining oil in a frying pan over a medium heat and fry the basil leaves for 20 seconds. Drain on kitchen paper towels.
3. Add the butter to the hot pan and immediately add the apples. Turn up the heat and fry for 5 minutes until golden, turning once. Add the walnuts for the last minute. Remove to a plate and keep warm.
4. Turn off the heat and de-glaze the pan with brandy. Stir in the sugar. Put the chicken on a plate and add the juices to the brandy in the pan. Heat to make a sauce.
5. Serve the chicken sliced on top of the spinach with the apples, basil leaves, walnuts and sauce.

chicken breasts, gorgonzola, olive oil, basil, butter, apples, walnuts, brandy, sugar, spinach

Taken from www.food.com/recipe/gorgonzola-stuffed-chicken-breasts-412241 (may not work)