I found this recipe for Petto di Pollo con Gorgonzola from the LA Times via Pinterest. It was actually a bit of a pain to get to the recipe, as you have to register with the LA Times site, but once that hurdle was out of the way, it was worth it, as the LA Times has quite an impressive recipe archive, and this particular recipe was amazing.
Our rendition was quite decadent due to the quality of the cheese. For the gorgonzola, I selected Gorgonzola Piccante from the Di Bruno Bros cheese counter. I also got fresh mozzarella from Di Bruno Bros, as well as their domestic parmesan.
First, I made the cheese sauce. I started with 2 cups of heavy cream, brought it to a boil in a sauce pan, then reduced the heat and simmered for about 20 minutes, stirring frequently, until it was thickened and reduced by half. I added 1/4 pound of gorgonzola and cooked for another 1-2 minutes until the cheese was melted. I set the sauce aside on a back burner at the lowest heat setting to keep it warm.
Meanwhile, I brought a large pot of water to a boil and blanched 1 pound of spinach (the recipe calls for 2 pounds). I drained the water and shocked the spinach in ice water, then drained again and set the spinach aside.
I butterflied 2 chicken breasts from Highland Orchards (via Fitler Square Farmers’ Market), and then pounded each piece between 2 pieces of plastic wrap until about 1/4 inch thick. I seasoned the chicken breasts with salt and pepper and dredged in flour.
In a large pan, I heated 2 tbsp olive oil and browned the chicken pieces one at a time, about 1-2 minutes on each side, then set the chicken aside.
In the same pan, I added a little more olive oil, then cooked up 1 tsp chopped garlic. To this I added the spinach, and then the cheese sauce, cooked for about a minute, and then set aside.
I put each serving (1 breast per person; since I butterflied the breasts earlier this was 2 pieces per person) in an oven-safe dish, and covered each with equal parts of the spinach-cheese sauce. Each serving also got 1/2 grated mozzarella (1 cup total) and 1/4 cup grated parmesan (1/2 total).
Each serving is supposed to go in the broiler briefly in order to melt the cheese and brown the sauce slightly. I’m nervous about our broiler, so instead I used the oven at 400 F for about 5-10 minutes, until the cheese was melted.
We served the chicken immediately and garnished with fresh parsley. It was very rich, but extremely delicious! I would definitely make this again.