This recipe for Tuscan Walnut Chicken was submitted by Judith Perkins, Scottsdale, AZ.

Tuscan Walnut Chicken

4 boneless, skinless chicken breast halves
1/2 cup crumbled gorgonzola cheese
2 egg whites, slightly beaten
2 tablespoons plain nonfat yogurt
2 teaspoons lemon juice
3/4 cup ground walnuts

1 teaspoon nutmeg
1/2 teaspoon salt
Fresh Pear Walnut Glaze (recipe follows)
Pear slices
Walnut halves
2 tablespoons minced Italian parsley

1. With sharp knife, cut chicken breasts horizontally 3/4 way through meat. Open breasts, place between 2 sheets of plastic wrap and gently pound to uniform thickness.
2. Divide cheese equally on half of each chicken breast; fold over opposite half and press edges together to seal.
3. In shallow bowl, mix together egg whites, yogurt and lemon juice.
4. In another shallow dish, mix together ground walnuts, nutmeg and salt.
5. Dip chicken, one piece at a time, first in egg mixture and then in walnut mixture, turning to coat.
6. Arrange chicken in shallow baking dish sprayed with nonstick vegetable spray; refrigerate 20 minutes.
7. Place chicken in 350°F (175°C) oven and bake about 20 minutes or until fork can be inserted with ease.
8. Place chicken breasts on individual serving plates and spoon on Fresh Pear Walnut Glaze. Garnish with pear slices and walnut halves; sprinkle with parsley.

Makes 4 servings.

Fresh Pear Walnut Glaze: In frypan over medium heat, place 1 tablespoon vegetable oil. Add 1/4 cup minced onion and 1 teaspoon grated lemon rind; sauté 2 minutes. Stir in 1 cup pear juice and 1/4 cup white wine; simmer 5 minutes. Add 2 teaspoons Dijon mustard, stirring and cooking about 2 minutes until slightly thickened. Add 1 cored and thinly sliced pear and 1/4 cup toasted walnut halves.

Recipe provided courtesy of the National Chicken Council. Used with permission.