Chicken with Gorgonzola Spinach

  • 03.07.13
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 chicken. 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. 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 from 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 on 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.
Bon Appetit!!
Tonight’s March 7, 2013 dinner:
Chicken with  Gorgonzola Spinach
Bell pepper and green salad
Strawberries with wine
8 chicken tights, skin on
1 tablespoon olive oil
1 shallot finely chopped
¼ pound spinach, washed, stemmed and chopped
½ cup fresh bread crumbs
¼ pound Gorgonzola or other blue cheese, crumbled
Salt and pepper
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.


Strawberries cleaned and sliced
Red wine
Place the strawberries in a large bowl, add the wine and sugar, mix well and let it rest.


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Comments (3) Post a Reply

  1. Gayle says:

    Hi Giangi, I made this for my family last night and they loved it. It was really good:) hope all is well with you and your family. Love Gayle

    Sent from my iPhone

    1. What a wonderful surprise to hear from you. We are all doing fantastic, and so i hope you and your family are doing well also.
      I am glad everyone like the chicken. Wasn’t the for chicken tender?
      Lots of love and hope to talk to you soon. Giangi

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