Recipe
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 walnuts1 teaspoon nutmeg
1/2 teaspoon salt
Fresh Pear Walnut Glaze (recipe follows)
Pear slices
Walnut halves
2 tablespoons minced Italian parsley
- 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.
- Divide cheese equally
on half of each chicken breast; fold over opposite half and press
edges together to seal.
- In shallow bowl, mix together
egg whites, yogurt and lemon juice.
- In another shallow dish,
mix together ground walnuts, nutmeg and salt.
- Dip chicken, one piece
at a time, first in egg mixture and then in walnut mixture, turning
to coat.
- Arrange chicken in shallow
baking dish sprayed with nonstick vegetable spray; refrigerate
20 minutes.
- Place chicken in 350°F.
oven and bake about 20 minutes or until fork can be inserted
with ease.
- 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.
