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
Amount Per Serving
Calories 190Calories from Fat 108
% Daily Value*
Saturated Fat 5g31%
Vitamin C 8mg10%
Vitamin A 2875IU58%
* Percent Daily Values are based on a 2000 calorie diet.