Chicken with Gorgonzola and Pistachios

Recipes in this Post
Chicken with Gorgonzola and Pistachios

Chicken with Gorgonzola and Pistachios

This was a dish that Chef John Farion made for me a long, long time ago. He was the chef at Bird’s restaurant in Hollywood, and had gotten the recipe from a chef he was working under.

I have made this several times. I consider it a real treat, something I make for company, or I make for people I really care about. It isn’t really that time consuming, but it is a little expensive.

The recipe calls for Gorgonzola, which is a blue veined Italian cheese. If you cannot find Gorgonzola, or do not want to pay the steep price for it, you can substitute a good blue cheese. Luckily, I live in Glendale, California, which has a high Armenian population, and Armenian grocery stores always have low cost, good quality blue cheese available by the pound. Don’t try to use the already crumbled blue cheese, it is dried out, has no flavor, and is usually expensive.

It goes best with the wonderful Pennsylvania Dutch Egg Noodles, as the sauce coats each noodle delicately and the noodles hug the pieces of chicken. Yum!

If you are afraid that your guests will not like the blue cheese – yes, there really are some people who find it too strong and strange – you can add the cheese as a garnish for the people who do want the blue cheese flavor.

I made this tonight with broccoli and served it with a bottle of Two Buck Chuck. My friend, Amber, and her husband Stevie, just loved it. Spane has had it many times, and even Amber’s persnickety son wanted some.

Recipe: Chicken with Gorgonzola and Pistachios


  • 2 Chicken breasts Boned
  • 1 cup Sliced mushrooms
  • 1/4 cup Gogonzola Cheese
  • 1 Garlic Clove
  • 1/2 cup Dry White Wine
  • 1/2 cup Heavy Cream
  • 1/2 cup Pistachio Nuts
  • Cracked Black Peppercorns
  • Wide Noodles – Pennsylvania Dutch Edd Noodles are best


  1. Shell the pistachio nuts. Heat a pan and toast the nuts in it, stirring often to prevent burning. Chop into a course chop and set aside.
  2. Cut the chicken into one inch pieces and set aside. Put butter into a saute pan, melt, then add garlic. Saute until translucent, then add mushrooms. Saute mushrooms and add about a tablespoon of white wine. Cook the mushrooms until they brown, then remove from the pan and set aside.
  3. Boil a large pot of water and add salt. Add pasta.
  4. Put more butter into the saute pan, then add chicken pieces. Saute on high heat until they are browned nicely on all sides. Remove from the pan, and deglaze with wine. Cook the wine down, then put the chicken back. Add the cream, and cook down until the cream has thickened. Add half of the nuts, leaving the rest for garnish. If you do not have anyone that is adverse to blue cheese, add the cheese at this point. Then add the mushrooms. Just before serving, crack black peppercorns over.
  5. Cook the pasta until it is al dente. If it reaches that stage before the chicken is done, turn the heat off. Drain the pasta in a colander and start to plate-up.
  6. Put pasta, then serve chicken and sauce over the pasta. Top with cheese if you have not added it to the sauce, then garnish with remaining nuts and chopped Italian parsley.


If you can’t get Gorgonzola, you can substitute a good Danish Blue Cheese instead.

Preparation time: 45 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

Culinary tradition: Italian

Calories: 611

Fat: 125

Protein: 111.7

My rating 5 stars:  ★★★★★10 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

This recipe is available for download at BigOven.


Chicken and Rice for Company?

Kitchen Helpers, Miss Noelle on Service, Sous Chef Ezekiel on Vegetables, and Sous Sous Chef Spane on Stirring

Kitchen Helpers, Miss Noelle on Service, Sous Chef Ezekiel on Vegetables, and Yoeman Spane on Stirring

I really like Beef Wellington, but the cost of fillet mignon is rather prohibitive, unless you have a deal with your butcher.  How about chicken?  That’s inexpensive!

One of my favorite things is the Baked Ham and Cheese Croissant at Porto’s in Glendale. 

There’s an idea, make a Wellington with chicken, ham and Swiss!  That’s exactly what I did, and it turned out great. 

This would make a great dish to serve for company.  As a matter of fact, one of the reasons I made the dish was to celebrate a small victory for my friends, Amber and Stevie. But, don’t wait for company to make these dishes.  They are very easy to make. 

For those who are frightened of “fancy” foods, just tell them you made Hot Pockets,  You could also make a mustard mayonnaise sauce to serve on the side, if you wished.

You can get the recipe below or save it in your Big Oven at http:/

Chicken Cordon Bleu a la Wellington


4 Chicken breast flattened
1 tablespoon Butter
1 cup Mushroom chopped
1 Shallot chopped
1 tablespoon Dry sherry
4 Ham slices
4 slices Swiss Cheese
2 boxes Puff Pastry


Flatten the chicken breasts nicely. Set aside.
Melt butter in a pan and add the shallots. Sauté until they are translucent, then add the mushrooms. Add the sherry and sauté all together until the mushrooms are soft. Set aside.
Cut each chicken breast in half lengthwise. Remove the puff pastry from its package, and cut each sheet in half lengthwise.
Lay a chicken breast half on each pastry, then top with a half slice of ham, and a half slice of cheese. Put a few teaspoons of mushroom mixture on top of the cheese.
Starting from the top, roll the pastry over the chicken mixture towards you. Tuck the ends under, then seal and crimp the sides and edges. Make a small slit on the top to allow steam to escape.
Repeat for remaining pieces.
Place on a baking sheet with sides, or a large pan. You could brush the pastries with egg wash at this time if you want.
Put in a preheated 400 degree oven for about 30 minutes or until the internal temperature reads 200 degrees.

Rice a Roni Reconstructed at BigOven

Don’t like preservatives or chemicals in processed foods? This is a really easy way to make the famous side dish.


2 cups Jasmine Rice
1 cup Orzo
1 tablespoon Dehydrated Onion
1 tablespoon Chicken base
1 tablespoon Butter
4 1/2 cup Water
1 teaspoon Parsley dried
1/2 teaspoon Oregano dried
1/2 pinch Saffron


Melt the butter in a 4 quart sauce pan. Add the onion, pasta and rice.
Sauté until the rice begins to slighly brown. Add the chicken base, water, parsley, oregano and saffron. There is no need for salt as the chicken base is salty enough.
Stir and bring to a boil, then lower the heat and simmer, covered until the rice is tender and all the water has been absorbed. Fluff and serve.

Fancy Green Beans – BigOven

This is a great dish that’s really quick and easy, yet looks nice enough for company.


1 bag Frozen green beans
1/4 cup Cashews chopped
1/4 cup Sweet bell peppers
1 tablespoon Butter


Melt the butter in a large pan. Add the green beans, cashews and bell peppers. Stir fry until the beans are cooked through, but not mushy.

Southern Barbeque

Alabama Barbecued Chicken
Here is my theory of why and how man invented fire – a forest fire grilled some poor animal, and it smelled and tasted so good that early man said “Hey, this is great! Let us make fire again so we can eat like this all the time!”

I was at the supermarket the other day and picked up a copy of America’s Test Kitchen Best Ever Recipes Special Collector’s Edition, and there was a really interesting recipe for Alabama BBQ Chicken, with white sauce. It was so intriguing that I just had to try it.

It smelled amazingly good as it grilled on the barbecue. I’m a charcoal gal, and I always will be. There is no substitute for the smoke that charcoal generates, I don’t care how many lava rocks you put in. I mean, you might as well put your food in an oven for Pete’s sake! I have a Weber 741001 22.5-Inch One-Touch Silver Kettle Grill, Black
grill, it’s my third, one was stolen, one was run over by a Sister of Charity of the Blessed Virgin Mary when we lived next to the convent (Thank God Sister wasn’t hurt as I was cooking chicken at the time), and I got this one on sale at Home Depot this summer.

We complimented the chicken with Tangy Apple Coleslaw and Red Onion and Parsley Potato Salad. I have an old cookbook, The American Woman’s Cookbook
that has a recipe for Boiled Dressing. That always sounded strange to me, but this recipe also had it, and it was simple and wonderful. The potato salad is one of my standard recipes, and was great to cool the spicy chicken and coleslaw. It was scrumptious! Of course, as always, the recipes are available for download at BigOven Arbpen’s Recipes. I hope you will enjoy making this as much as I did.

Alabama Bbq Chicken Big Oven


— White Barbecue Sauce —

3/4 cup mayonnaise
2 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon prepared horseradish
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

— Chicken —

1 teaspoon table salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 whole chickens (3 1/2- to 4-pound), patted dry and split, (see photos)
2 cups hickory wood chips
Vegetable oil for grill grate


1. For the sauce: Mix all ingredients in blender until smooth, about 1 minute.

Refrigerate sauce in airtight container for at least 1 hour or up to 2 days.

2. For the chicken: Mix salt, black pepper, and cayenne in small bowl. Rub spice mixture all over chicken.

3. Soak wood chips in bowl of water to cover for 15 minutes. Meanwhile, open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until charcoal is covered with fine gray ash. Place 13 by 9-inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on each side of grill, leaving pan in center. Scatter wood chips evenly over coals and set cooking grate in place. Cover, with lid vents positioned over center of grill and opened halfway. Let grill heat for 5 minutes.

4. Dip wad of paper towels in oil and oil grate, holding paper towels with long-handled tongs. Place chicken skin side down on center of grill. Cover (with half-opened lid vents over chicken).

5. Grill chickens until skin is well browned, 35 to 45 minutes. Flip chickens skin side up and grill, covered, until breast meat registers 165 degrees on instant-read thermometer, 15 to 20 minutes longer.

6. Transfer chickens to cutting board, brush with 2 tablespoons sauce, tent with foil, and let rest 10 minutes. Remove foil and brush chicken with 1 tablespoon sauce. Carve and serve, passing remaining sauce at table.

Tangy Apple-cabbage Slaw Big Oven


1 medium head green cabbage cored and chopped fine
2 teaspoons salt
2 Granny Smith apples cored and cut into thin matchsticks (see note)
2 scallions sliced thin
6 tablespoons vegetable oil
1/2 cup cider vinegar
1/2 cup sugar
1 tablespoon Dijon mustard
1/4 teaspoon red pepper flakes


1. Toss cabbage and salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage under cold water, drain, dry well with paper towels, and transfer to large bowl. Add apples and scallions and toss to combine.

2. Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover with plastic and refrigerate at least 1 hour or up to 1 day. Serve.

Potato Salad with Red Onions Big Oven


4 Russet potatoes peeled
2 tablespoon Sea salt
1 Red onion chopped
1 bunch Flat leaf parsley chopped
3/4 cup Mayonnaise


Cut the potato into one inch dice, and put in pot of water. Drain water, then refill and add salt. Bring to a boil and boil until potatoes are fork tender. Remove from heat and drain. Put in refrigerator and chill. About a hour before serving time, combine with onion, parsley and mayonnaise. Chill until ready to serve.

Armenian Delights!

Koobideh Kabob picture courtesy WikiPedia

Recipes in this Post

I asked my six year old what he wanted for dinner, and he said “Armenian”. That sounded good to me, because it always means the freshest ingredients. I had forgotten that it was Cinco De Mayo, but this sounded so good, we are shelving that for another day.

We like Lula Kabob Burgers, also called Koobideh Kabob, yogurt salad, and herb rice. The yogurt salad always seems like a lot, but it goes very quickly.

You can get Lula Kebob, otherwise known as ground meat kebob at Middle Eastern or Armenian butcher stores. There are also spice packets available at those stores, and recipes on the Internet. I have found that my butcher has a very good recipe, so I just buy his ground spiced meat. Form the meat into patties, and cook as you would a regular hamburger. You can serve them with Lavash and Secret Garlic Sauce.

When you go to get the ingredients for the yogurt salad, it is advisable to go to the market early in the morning to get the freshest vegetables and herbs. This is a very easy to make salad.
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Pizza Fried Chicken

Recipes in this post

Even if a child does not like spicy food, presented with the prospect of pepperoni pizza (or pep-e-on-i as the toddler set says), a child happily stuff his or her face with it.

I like pizza, too, but some time ago, I decided that I did not like meat on pizza anymore.  Margarita pizza is the one for me.  I like to make my own, with a little help from Trader Joe’s (more on this later).

So, I wanted pizza, and I also wanted chicken, but I don’t want meat on my pizza.  What to do, what to do?  I know!  Create Pizza Chicken!

This is basically  fried chicken fingers with sauce, but I must say, it really fulfilled my desire for pizza.

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