Gorgonzola Chicken Breasts

Ingredients

• 2.5 tablespoons balsamic vinegar 
• 4  chicken breast halves with skin and bones ( 2 1/2 pounds total)
• 0.3 pound gorgonzola dolce chilled sliced
• 1 tablespoon vegetable oil 
• 0.3 cup water 

Equipment

• frying pan
• oven
• sieve
• measuring cup

Directions

1. Preheat oven to 425°F with rack in middle.
2. Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half. Fill each pocket with one quarter of cheese. Season chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper.
3. Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers.
4. Place chicken, skin side down, in skillet and cook, undisturbed, until golden brown, about 4 minutes. Turn breasts over, then place skillet in oven and bake until just cooked through, 20 to 25 minutes.
5. Transfer chicken to a platter.
6. Return skillet to burner (handle will be very hot) and add water and vinegar. Boil, stirring and scraping up any brown bits and melted cheese, until sauce thickens slightly, about 3 minutes. Strain through a fine-mesh sieve into a heatproof measuring cup, then skim off excess fat. Season with salt and pepper.
7. Serve chicken with sauce.
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