So my husband will pretty much eat anything except rosemary and Gorgonzola cheese, so I decided to cook with Gorgonzola a little differently than I normally do to see if he would notice.  He loves chicken strips and when we first started living together for his cook nights he would  make frozen chicken strips and tater tots in the toaster oven.  I figured bringing this old favorite of his back would be a good way to disguise this cheese.  Well it worked!  He kept eating and saying “yum this is good.”  I quickly said “which part dear” and he replied “the chicken strips, this coating is awesome”.  I giggled and confessed that I had tricked him and that he could officially take Gorgonzola off of his list.  He proceeded to ask me 15 more times if it really was Gorgonzola and in the end he made up some excuse about everything tasting better fried.  Whatever.  In my book the score is officially Emily: 1 Michael: 0

Ingredients:

1 1/2 cups bread crumbs

3 oz Gorgonzola Cheese crumbles

2 Large Eggs

1 Tsp. Thyme

2 Tbs. Dijon Mustard

1/4 Tsp. Salt

Olive Oil

In a food processor combine the bread crumbs, Gorgonzola cheese, 1 egg, thyme, and salt.  Blend the mixture until it looks like moist sand.  Place your chicken strips in a bowl and coat them with the Dijon mustard and one whisked egg.  Dredge each chicken strip in the Gorgonzola mixture coating each side heavily and set aside.  While you are working on coating your strips begin to heat about 3 tbs. of olive oil in a large skillet.  Be careful not to over heat the oil because the Gorgonzola will burn.  Only heat your skillet to medium but you want the meat to crackle when you place it in the skillet so don’t be afraid to play with the temperature a little.  I like to use as little oil as possible when I pan fry and after each batch cooks there should barely be any oil left.  Replace the oil after each batch of strips, allowing the oil to get hot before adding the chicken.  Think of this as searing your chicken with the help of some oil, we are NOT deep frying! Set the strips on some paper towels to absorb any extra oil and serve warm.  These are great dipped in some Dijon mustard too.  I would also recommend these as an appetizer at your next party because they are an unexpected flavor to old southern favorite.

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