Preheat oven to 400°. Lay chicken breasts flat on cutting board, skin side up. Cut horizontal pockets into chicken breasts. Cut frozen gorgonzola (easier to cut if it's frozen) into a 1/4" dice and add 3.5 oz to a mixing bowl (saving the remaining gorgonzola for the sauce). Peel and cut pear into a 1/4" dice and add to gorgonzola. Add crushed walnuts and stir.
Stuff pear-gorgonzola mixture into chicken pockets and secure with metal skewer or toothpick. Place on baking sheet and brush with olive oil. Place in 400° oven for 20 minutes or until chicken is cooked through. While chicken is baking, reduce the 2 cups of chicken stock to a 1/2 cup by boiling rapidly. Reduce heat and whisk in remaining 1.5 oz of gorgonzola and 2 tablespoons whipping cream. Boil for 2 minutes until sauce is slightly thickened and keep warm. Remove chicken from oven and let rest for five minutes. Scrape bits and jus from the bottom of the baking sheet into sauce. Cut chicken in 1/2" slices and arrange on plate. Strain the sauce and ladle on top of sliced chicken breasts.
Serves 2 Net Carbs 11.72 per serving Calories 474 per serving
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