Spinach-Walnut Stuffed Chicken

Spinach-Walnut Stuffed Chicken


As the seasons transition from summer to autumn, it is time to incorporate hardier recipes into the dinner repertoire.


  • ½ cup finely chopped onion
  • ½ cup finely chopped fresh mushrooms
  • ¼ cup finely chopped celery
  • 2 garlic cloves, minced
  • 2 ½ tsps olive oil
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • ¼ cup crumbled Gorgonzola cheese
  • 4 boneless skinless chicken breast halves, 6 ounces each
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 egg white
  • ¼ cup ground walnuts


  1. In a small skillet, saute the onion, mushrooms, celery and garlic in oil until tender. Stir in spinach and cheese; remove from the heat.
  2. Cut a lengthwise slit through the thickest part of each chicken breast; fill with spinach mixture. Sprinkle with salt and pepper. Place egg white and walnuts in separate shallow bowls. Dip one side of chicken in egg white, then in walnuts.
  3. Place in an 11-inch x 7-inch baking dish coated with cooking spray. Bake, uncovered, at 350 F for 25 to 30 minutes, or until chicken juices run clear.