I loved the spinach Gorgonzola filling adapted from “The Great Meat Cookbook” by Bruce Aidells, so much couple that I decided to make a very small batch for last night’s using chicken instead. It was fantastic.
Placed it under the skin, seared on the pan, and then roasted in the oven, turned out a very tasty and tender chicken. Bell pepper and green salad as a side dish.
For dessert, the adults had strawberries with sugar and red wine. The last time I enjoy it I was still living in Paris. I remember enjoying it with my nonna often. Refreshing and tasty.
On a different note.
A couple of nights ago when I posted the flank steak with the spinach and gorgonzola I forgot to mention Mr. Aidells as the writer of the book.
Forgetfulness on my part as I wake up too early in the morning to write. I was contacted by Mr. Aidells. Not only he was very kind and forgiving of my omission of his name, but he also gave me a couple of pointers on how to better butterfly the meat. I am still on cloud nine considering that my little blog was read by an author and contributing editor of such a caliber.
Now back to life, wishing everyone a great day.
Foodista’s food blog of the day.
I was selected and honored today with the “Foodista’s Food Blog of the Day” for my blog post on Chicken Gorgonzola Spinach. The recipe will be featured on the Foodista homepage all day. Thank you to every one for all your support, I sincerely appreciate it.
Chicken with Gorgonzola Spinach
- 8 pieces chicken tights 8 skin on chicken tights
- 1 tbsp olive oil 1 tablespoon olive oil
- 1 shallots 1 finely chopped shallots
- 0.25 pound spinach 1/4 pound stemmed and chopped spinach
- 0.5 cup bread crumbs 1/2 cup fresh bread crumbs
- 0.25 pound gorgonzola 1/4 pound gorgonzola
- Preheat the oven to 375°.
- In a large skillet over medium heat add 1 tablespoon olive oil and sauté` the shallots until soft, 2 minutes. Add the spinach and cook until just wilted, about 2 to 3 minutes. Transfer to a colander.
- When cool enough to handle, squeeze out all the moisture from the spinach and transfer to a medium bowl. Stir in the bread crumbs and cheese. Season with salt and pepper.
- Separate the skin from the chicken meat, insuring that the end are not separate but forming a pocket, and fill the pocket with the gorgonzola spinach mixture.
- Sprinkle generously with salt and pepper and sear on a large ovenproof skillet over medium high heat. Start with skin down for 3 to 4 minutes and then turn over.
- Place the skillet in the hot oven and cook for another 20 to 30 minutes.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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