| 1 | Cut a pocket in each chicken breast. |
| 2 | Stuff with the gorgonzola. |
| 3 | Preheat a 12-inch skillet on medium-high heat. |
| 4 | Add the olive oil to the pan and place the chicken breasts skin-side down in the pan. |
| 5 | Brown the skin and do not turn the chicken. |
| 6 | Place in a preheated 350°F oven 25 minutes, or until the chicken tests done. |
| 7 | remove the chicken from the pan and keep war. |
| 8 | (spoon any of the melted gorgonzola left in the pan over the chicken). |
| 9 | Pour the fat from the pan and place back on the stove. |
| 10 | Add the wine and reduce by a third, about 5-7 minutes. |
| 11 | Pour in any juices that have collected around the chicken. |
| 12 | when the liquid has thickened, season with salt and pepper and add the grapes and apples. |
| 13 | Cook briefly until the apples are just starting to soften. |
| 14 | sprinkle the sauce with parsley and spoon over the chicken. |
| 15 | Serve with rice or orzo pas and steamed vegetables. |
| 16 | 4 servings: approx prep time 25 minutes from - "seattle" - america"s wet dream |
