Grilled Cheese with Gorgonzola, Parmesan Chicken Breast
Ingredients
1 cup walnut halves or pieces toasted | ||
1 clove garlic | ||
1/4 cup Wisconsin Parmesan Cheese, grated | ||
1/2 lb arugula | ||
1/2 cup extra virgin olive oil | ||
kosher salt and fresh cracked pepper to taste | ||
4 boneless, skinless chicken breasts | ||
6 tbs butter, at room temperature | ||
8 slices of ciabatta bread | ||
1 cup dried cranberries | ||
8 ozs Wisconsin Gorgonzola Cheese |
This grilled cheese has Wisconsin Gorgonzola Blue Cheese, Wisconsin Parmesan along with grilled chicken breast, and arugula smothered in argula walnut pesto. M Recipe courtesy of Wisconsin Cheese.
- Make pesto; Place walnuts, garlic, Parmesan, and arugula in a food processor or blender and pulse to chop.
- Drizzle olive in with machine running. Season with salt and pepper
- Heat grill over medium- high heat.
- Season chicken breasts with salt and pepper. Grill for about 5 minutes per side. Reserve on a plate.
- Heat a large saute pan over medium heat.
- Butter one side of each ciabatta slice. Place 4 slices butter side down in the pan and top each with 1 tbs of pesto, 1/4 cup dried cranberries, chicken breast and 2 ozs of Gorgonzola.
- top each with another tbs of pesto and ciabatta slice, butter side up.
- Grill until golden on both sides, turning sandwiches once during grilling.
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