Gorgonzola Cheese

A really good friend of mine takes me to Costco with her whenever she goes. We went 2 weeks ago and she bought some Gorgonzola cheese. Since everything at Costco is super sized she gave me a hunk of the cheese. Now, I had eaten lots of Gorgonzola in my life time but I have never cooked with it. All day at work on Wednesday I was trying to think of how I could use some of that cheese. Going through the contents of my fridge in my mind I decided to use up the chicken, spinach, and croissants that I had on hand. I also had huge onions that we got on our last Costco trip so I thought caramelized onions with Gorgonzola sounded yummy.

So I had figured out what I was going to use but I still needed to figure out how to use it. The more I thought about it I decided to baked the croissants flat by pinching the triangle together to form 4 rectangles. Then I would cooked everything else up, put it on top of the croissants and bake it a little longer to melt the cheese.

I made a few changes once I got home and in the kitchen but it all turned out fantastic! And it was done in about 25 minutes! Can't beat that!

I hope you enjoy this recipe as much as my husband, his friend, Rob, and I did!

Gorgonzola Chicken Flat Breads with Caramelized Onions

2 rolls refrigerated croissants

Olive oil

2 tbsp. butter

1 large yellow onion sliced

4 boneless, skinless chicken breast cut into small strips

1/2 bag of baby spinach

salt & pepper

crumbled Gorgonzola cheese (use as much or as little as you like!)

1/2 cup toasted walnut halves, chopped

Preheat the oven to 375 degrees. Line a baking sheet with tin foil and spray with cooking spray then set aside.

Heat a large skillet over medium-high heat and add the butter. Once the butter starts to melt add the onions and saute for 5-8 minutes stirring often. At this point the onions will be starting to brown and soften. Add the chicken and some salt and pepper at this point.

Once you add the chicken to the pan unroll the croissants but do not separate into triangles. Instead, pinch the seams together to form rectangles. Lay the rectangles on the prepared baking sheet and brush with a little olive oil. Bake for 8 minutes.

1 minute before the croissants are done, add the spinach to the onion and chicken. Stir the spinach in and then turn off the heat. When the croissants are done pull them out of the oven and put some of the onion and chicken mixture on each rectangle then top with some crumbled Gorgonzola cheese and put back in the oven for 5 minutes to melt the cheese.

When the flat breads are done, take them out of the oven and top with the toasted walnuts.