Grilled Chicken with Creamy Gorgonzola Cheese Sauce

Grilled Chicken with Creamy Gorgonzola Cheese Sauce

Need a new recipe for chicken breast halves? Buttery grilled chicken is served with sweet red bell pepper and topped with a homemade gorgonzola cheese sauce.

prep time
15
minutes
cook time
15
minutes
servings
4

Ingredients













Cooking Instructions

1

Place yogurt and cream cheese in a food processor; cover and process until smooth. Add gorgonzola, green onion, lemon-pepper seasoning and salt. Process until blended. Cover and refrigerate.


2

Place the bell pepper on a double thickness of aluminum foil, about a 10-inch square. Drizzle with 1 tablespoon butter. Season with salt and pepper to taste. Toss to coat. Fold foil into a packet and seal tightly.


3

Flatten chicken to an even thickness. Grill chicken and bell pepper, covered, over medium heat for 10-15 minutes or until a thermometer reads 165°F for the chicken and bell pepper is crisp-tender. Flip chicken and baste frequently with the remaining butter during the last 5 minutes of cooking. Season with salt and pepper to taste. Take care when opening the foil; allow the steam to escape.


4

Serve chicken with the bell pepper; dollop with cheese sauce.


*Note: To make this recipe low carb, use Greek yogurt. Total carbs: 5 g.


Ingredients













Cooking Instructions

1

Place yogurt and cream cheese in a food processor; cover and process until smooth. Add gorgonzola, green onion, lemon-pepper seasoning and salt. Process until blended. Cover and refrigerate.


2

Place the bell pepper on a double thickness of aluminum foil, about a 10-inch square. Drizzle with 1 tablespoon butter. Season with salt and pepper to taste. Toss to coat. Fold foil into a packet and seal tightly.


3

Flatten chicken to an even thickness. Grill chicken and bell pepper, covered, over medium heat for 10-15 minutes or until a thermometer reads 165°F for the chicken and bell pepper is crisp-tender. Flip chicken and baste frequently with the remaining butter during the last 5 minutes of cooking. Season with salt and pepper to taste. Take care when opening the foil; allow the steam to escape.


4

Serve chicken with the bell pepper; dollop with cheese sauce.


*Note: To make this recipe low carb, use Greek yogurt. Total carbs: 5 g.


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