A cheesy feast, or how to turn a diet dish into a huge calorie intake... to make it an even fuller dish, it could be served with baked potatoes. While gorgonzola is well known around the world, taleggio might be still a less recognisable cheese. It is an Italian semi-soft cheese with a mouldy crust named after Val Taleggio where it was originally made. It's been around for a long time in Italy - similar cheese was eaten on the Italian peninsula already in the times of Cicero.
You'll need:
one small chicken breast
60g of taleggio
70g of pre-cooked spinach (more if starting with fresh leaves)
20g gorgonzola
tarragon
salt & pepper
oil for frying
1. If you're using pre-prepared spinach, then it's super easy - just warm it up, while adding a generous dose of pepper and melting in some gorgonzola. If using fresh spinach, wash and rinse the leaves first, then cut out the stems.Cook for 2-3 minutes on a dry pan until the leaves soften, remove from the pan, get rid of the extra moisture and chop. Put back on the pan, cook for a few more minutes and add gorgonzola and pepper.
2. Cut a hole on the side of the chicken breast and make a pocket to fill with taleggio. Making only a small opening hole reduces the risk that the cheese will melt out during frying. Stitch the opening with a piece of string or toothpicks.
3. Season the chicken breast with tarragon and salt & pepper and put on a hot frying pan. Fry on all sides. A bigger piece of meat like this requires a longer frying time than a thin cutlet, so make sure it is well cooked through before serving.
4. Assemble the spinach and chicken on a plate, et voila!
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