I came across it a few years ago and have frequently referred to it on Prevention.com. But recently when I tried to access it, the website had undergone some updates, and the URL I had bookmarked no longer worked. I ultimately found it again, but I decided to save my favorite recipes where I know I can access them!
This recipe is very forgiving. I have had success with dehydrated onion. I typically use frozen spinach. I use whatever cheese I have on hand -- most often cheddar. And the amounts I use vary. I've accidentally burned the walnuts and overcooked the chicken, but surprisingly this gave it a good flavor (and dinner wasn't ruined). It also freezes very well. I could eat it every day for dinner, I think.
Chicken with Walnuts & Spinach
serves 2-4
cooking oil
1/3 c chopped onion (or about 1 Tbsp dehydrated onion)
1 c walnut pieces, chopped (I like to use my food processor)
1 c baby spinach, chopped (frozen spinach works fine & thaws in the skillet)
1/2 c grated provolone (or whatever cheese you like -- I usually use cheddar)
4 thin-sliced boneless, skinless chicken breasts (I just take 2 boneless, skinless chicken breasts and slice them myself!)
- Preheat oven to 375°F.
- Heat about 1 Tbsp oil in medium skillet over medium-low heat. Add onion and half of the chopped walnuts and cook a few minutes, stirring often. Add spinach. Cook until wilted (or thawed), about 2 minutes. Remove from heat. Stir in cheese.
- Put remaining walnuts in a shallow bowl.
- Spread out chicken on a cutting board or baking tray, and sprinkle with ¼ tsp each salt and black pepper. Divide spinach mixture among chicken slices and roll up to enclose.
- Coat chicken with a little oil and roll in remaining nuts (I pour some oil into a pyrex baking dish, roll the chicken in it, then in the walnuts, and place it in the pyrex to bake).
- Bake until chicken is cooked through, 30 to 35 minutes.
