Tasty combination of chicken breast, walnuts and gorgonzola

Ingredients

For the chickenbreast:

• 4 large chicken breasts with skin
• 15-150g grated white bread or toast bread
• 85g chopped walnuts
• 2 eggs
• some milk
• some butter for the spinach
• butter/grease for frying
• spices

For the filling:

• 350g fresh spinach
• 125g fresh mushrooms, sliced
• 2 shalotts, finely chopped

For the gogonzola cream:

• 1 carton of cream
• 60g of gorgonzola

Preparation

The filling:

1. Clean spinach, seperate from main stalks and rinse throughly.
2. Dry throughly with paper towels or a clean kitchen towel
3. Fry shalotts in butter until 'glassy' (adding garlic is optional)
4. Add the mushrooms and thereafter the spinach
5. Allow to stew for 3-4 minutes, adding salt, pepper and some nutmeg and then drain using a sieve

Gorgonzola cream:

1. Break the gorgonzola into the cream, warm slowly in a pot and stir continuously until the cheese is completely melted.
2. Add some pepper and nutmeg to taste and add some starch to thicken slightly

Chicken breast:

1. Cut out a "pocket" in each chicken breast with a sharp knife.
2. Open on one side and fill with the spinach and mushroom filling, salt, pepper and some flour.
3. Mix 2 eggs and 2 tablespoons of flour and cover chicken breast throughly.
4. Miy the walnuts and white bread crumbs and cover the chicken breasts
5. Fry chicken breasts in hot butter until brown.

Serving suggestion

1. Cover pre-heated plate with some sauce and place chicken breast in the centre of the plate
2. Serve with a vegetable risotto