Chicken Scallops with Spinach and Blue
Posted by: macklinda Tue, 8 Feb 2005, at 9:47 a.m.
About 4 tablespoons olive oil
2 pounds fresh young spinach, stemmed, washed, and drained but not dried
Salt and pepper to taste
6 chicken cutlets
3 tablespoons pine nuts, lightly toasted
3 ounces (in weight) blue cheese, crumbled
Preheat the oven to 400 degrees.
Pour half the olive oil into a very large frying pan to film the bottom. Over
low heat, gradually add the spinach by handfuls, cover, and stir from time to
time as it cooks down. When all the spinach is barely wilted, put it in a sieve
and press out most of the moisture. Spread the spinach in a wide, shallow
ovenproof dish and set aside.
Salt and pepper the chicken cutlets on both sides. Add the remaining oil to the
pan and over medium-high heat saute the chicken, turning to color it golden on
both sides. When the chicken is done, lay the cutlets on the spinach. In a small
bowl, mix together the pine nuts and blue cheese. Scatter them over the chicken.
(This much can be done ahead.) Bake the dish in the preheated oven until the
cheese is melted and bubbling and the chicken and spinach are piping hot. Serve