Carol's Stuffed Chicken with Spinach and Walnut's
Another amazing recipe from Tranquility Carol. The wispy
seductress Siren of Sherwood who lures nearby lovers of gastronomical
pleasures with her enchanting music and voice. She who sings
the songs of the deep woods and liberates the soul with subtle
touches and tastes, she had us over for dinner the other night
(in our own kitchen-how does that work?) and delectably and
softly brought us to a wonderful escape of culinary perfection.
One-half cup finely chopped onion
One-half cup finely chopped celery
3 garlic cloves, minced
2 and one half teaspoon olive oil
10 ounces fresh spinach-chopped
One quarter cup crumbled gorgonzola cheese
4 boneless chicken breast halves (about 6-7 ounces each)
One-quarter teaspoon pepper
One-quarter teaspoon salt
One-quarter cup ground walnuts
1 egg white
In a small skillet, saute the onion, celery and garlic
in oil until tender. Stir in spinach and cheese; remove from
the heat. Cut a lengthwise slit through the thickest part
of each chicken breast; fill with spinach mixture. Sprinkle
with salt and pepper. Place egg white and walnuts in separate
shallow bowls. Dip one side of chicken in egg white, (you
can also brush it on) then in walnuts.
Place in an 11-in. x 7-in. baking dish coated with cooking
spray. Bake, uncovered, at 350° for 25-30 minutes or until
chicken juices run clear.
Yield: 4 servings.
RETURN TO RECIPE