Ingredients
• 4 boneless chicken fillets
• 1 jar of Hearts of Palm
• 1 tbsp butter
• 1 leek stalk
• 2 cups of heavy cream
• 50 g of gorgonzola cheese
• 1 tbsp of chopped parsley
• Salt and pepper

For marinating:
• ½ cup of olive oil
• 1 tbsp. Of green pepper
• 2 garlic cloves
• 2 sprigs of rosemary
• Salt and pepper

Directions for the marinade:

1.In a blender, mix the olive oil, the green pepper grains, the garlic, the rosemary sprigs and salt to taste.
2.Place the chicken in a baking dish and add the marinade. Cover with a plastic wrap and refrigerate for about 4 hours or overnight.

Directions to cook the breasts:

1.In a pan, add some of the marinade and saute the chicken breasts on both sides until golden brown.
2.Slice the hearts of palm, dice the gorgonzola cheese, diced , and cut the leek cut in julienne strips.
3.In another pan, melt the tablespoon of butter and sauté the palm, and then the leek . Cook for 3 minutes and add the heavy cream. Add salt and pepper and let the sauce reduce until it gets thicken.
5.Place the chicken breasts in a baking dish and poured them with the palm sauce. Add the diced gorgonzola all over the fillets.
6.Take the dish to an oven preheated to 350 ° F (175 ° C) for 15 minutes or until it get the cheese grated. Serve immediately and garnish with chopped parsley.

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