Ingredients
1/2 cup finely chopped onion1/2 cup finely chopped fresh mushrooms1/4 cup finely chopped celery2 garlic cloves, minced2-1/2 teaspoons olive oil1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1/4 cup crumbled Gorgonzola cheese4 boneless skinless chicken breast halves (6 ounces each)1/4 teaspoon salt1/4 teaspoon pepper1 egg white1/4 cup ground walnuts
Preparation
In a small skillet, saute the onion, mushrooms, celery and garlic in oil until tender. Stir in spinach and cheese; remove from the heat.
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.
Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.
