From the current issue of Gourmet...I'll post the exact recipe and add my variations at the end.
4 chicken breast halves with skin and bones
1/4 lb. chilled Gorgonzola dolce, sliced
1 Tbsp vegetable oil
1/3 cup water
2 1/2 Tbsp balsamic vinegar
Preheat oven to 425F.
Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in the long curved side of each breast. Fill each pocket with one quarter of cheese. Season chicken with salt and pepper.
Heat oil in large ovenproof skillet. Place chicken skin side down and cook, undisturbed, until golden brown, about 4 minutes. Turn chicken over, then place skillet in oven and bake for 20-25 minutes. Transfer to a platter.
Return skillet to burner 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 and serve!
Serves 4.
My changes:
I used Black River Blue because I had it around
I deglazed with vermouth instead of water. Not sure why, just water didn't sound that great.
I didn't strain the sauce. Little chunks of cheese, etc..doesn't really bother me.