Pollo Con Zucca & Gorgonzola Serving Size - 4 Prepared By - Ellice & Monty Recipe Rating
			FOR THE CHICKEN BREAST: 4 x 6oz chicken breasts, bone and skinless 3 tablespoons extra virgin olive oil 1 small white onion, chopped 1/2 cup white wine sprig of rosemary salt and pepper to season ZUCCA SAUCE: 2 cups butternut squash, peeled, seeded and diced 8oz gorgonzola 3 tablespoons extra virgin olive oil 1 small white onion, chopped 1 cup vegetable stock salt and pepper to season
			FOR THE CHICKEN BREAST: In a large saucepan, heat extra virgin olive oil and saute onions for a minute or until soft. Add the sprig of rosemary and chicken to the pan. Salt, pepper, and cook chicken for a few minutes on each side until it is fully cooked and starts to brown. Finish cooking chicken by adding wine at the very end to deglaze pan. FOR THE ZUCCA SAUCE: In a large saucepan, heat extra virgin olive oil and sautÌ onions for a minute or until soft. Add butternut squash and cook for 5 minutes or until tender. Add vegetable stock, salt, pepper, and let reduce. Stir in gorgonzola until it is fully melted in the sauce. Plate chicken breasts, generously spooning zucca sauce all over. Serve immediately.