Chicken with Gorgonzola Spinach
- 45 mins total
- 10 mins prep
- 35 mins cook
- serves 4
IntroductionSkip To The Recipe
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.
Nutrition Facts
Chicken with Gorgonzola Spinach
Amount Per Serving
Calories 190
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 5g
25%
Cholesterol 21mg
7%
Sodium 516mg
22%
Potassium 257mg
7%
Total Carbohydrates 11g
4%
Dietary Fiber 1g
4%
Sugars 1g
Protein 8g
16%
Vitamin A
57.5%
Vitamin C
9.7%
Calcium
20.2%
Iron
8.4%
* Percent Daily Values are based on a 2000 calorie diet.
Chicken with Gorgonzola Spinach
- 45 mins total
- 10 mins prep
- 35 mins cook
- serves 4
Ingredients
-
8 skin on chicken tights
-
1 tablespoon olive oil
-
1 finely chopped shallots
-
1/4 pound stemmed and chopped spinach
-
1/2 cup fresh bread crumbs
-
1/4 pound gorgonzola
Instructions
-
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.
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