Active Time

　　15 min

　　Total Time

　　45 min

　　Don’t worry if it looks like some of the Gorgonzola disappeared in the oven. It actually soaks into the chicken, keeping it moist and enriching its flavor.

　　

Ingredients

Makes 4 servings

　　4 chicken breast halves with skin and bones (about 2 1/2 pounds total)

　　1/4 pound chilled Gorgonzola dolce, sliced

　　1 tablespoon vegetable oil

　　1/3 cup water

　　2 1/2 tablespoons balsamic vinegar

　　

Step 1

Preheat oven to 425°F with rack in middle.

　　

Step 2

Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half. Fill each pocket with one quarter of cheese. Season chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper.

　　

Step 3

Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Place chicken, skin side down, in skillet and cook, undisturbed, until golden brown, about 4 minutes. Turn breasts over, then place skillet in oven and bake until just cooked through, 20 to 25 minutes. Transfer chicken to a platter.

　　

Step 4

Return skillet to burner (handle will be very hot) and add water and vinegar. Boil, stirring and scraping up any brown bits and melted cheese, until sauce thickens slightly, about 3 minutes. Strain through a fine-mesh sieve into a heatproof measuring cup, then skim off excess fat. Season with salt and pepper. Serve chicken with sauce.

　　Serve with:

　　nutty brown rice