WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Grilled Chicken
with Creamy Gorgonzola Cheese Sauce

Cheese Sauce:
3/4 cup yogurt, plain
3 oz. cream cheese, softened
5 Tbsp. Wisconsin Gorgonzola or Blue cheese, crumbled
2 Tbsp. green onion, chopped
1-1/2 tsp. lemon-pepper
1/8 tsp. salt

Chicken:
4 boneless, skinless chicken breast halves
4 Tbsp. butter, melted
Salt and pepper to taste
1 large red bell pepper, cut into 1/2-inch strips

  Preheat grill to medium heat. In a small food processor, blend yogurt and cream cheese until smooth. Add Gorgonzola, green onion, lemon-pepper, and salt. Process just until mixed. Cover and chill until ready to serve. Brush chicken with small amount of melted butter; sprinkle with salt and pepper. Grill chicken, uncovered, over medium heat for 5 minutes. Turn chicken and grill 7 to 10 minutes longer or until chicken juices run clear. Brush pepper strips with melted butter; grill 5 minutes or until crisp-tender. Garnish chicken with grilled peppers; serve with cheese sauce. Makes 4 servings.

 

 

WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2004 Wisconsin Energy Cooperative News