Start this recipe by sealing the chicken on side both sides till light brown. Remove the chicken from the pan and add 100g of the chopped onion and the spinach and cooked for a few minutes. Add 100g of gorgonzola and the peanuts to the pan and continue to cook for 3-4 minutes more before removing off the heat. In a sauce pan, sauté the remaining onions with the butter for a few minutes then add the remaining gorgonzola to the pan, along with the cream and parsley. Cut a small pocket into each piece of chicken and continue to cook in the oven for 10 minutes at 200`C. When ready, removed from the oven and fill with the spinach mixture. Serve whilst still hot with the sauce drizzled over the top.

Serves 2

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