4 chicken breasts (skin- and boneless)
200 g gorgonzola
1 tbsp. paprika powder
1 tbsp. brandy
3 tbsp. basil
Cut pockets into chicken breasts.
For stuffing, chop basil and grate cheese. Mix well with brandy and
season to taste with salt and pepper.
Fill chicken breasts and close them with skewers or picks. Cover with
oil and grill them on both sides.