Chicken with Gorgonzola Spinach - Giangi's Kitchen

Blog: Poultry

Giangi Kitchen Giangi

Chicken with Gorgonzola Spinach

Published on March 7, 2013 | Poultry

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.

Email This Post

Enjoy Healthy, Easy And Fun Recipes That Can Be Prepared In 45 Minutes Or Less!

Sign Up Now!

Don't Miss A Single Recipe!

Join Our Newsletter and get new FREE recipes delivered right to your inbox!

By submitting this form, you are consenting to receive marketing emails from: Giangi's Kitchen, 10645 N Tatum Blvd, Phoenix, AZ, 85028. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

Savings Center

Shop cooking tools, supplies and equipment used by Giangi to prepare your meals!

%d bloggers like this: