1 1/2 cups ( 1/2 lb.) fresh spinach
6 oz. creamy Gorgonzola cheese, softened
1/4 cup pine nuts, toasted
1/4 cup raisins, soaked in Marsala wine and drained
1 tbsp. finely chopped rosemary or sage
6 boneless chicken breasts, with skin
Salt and pepper
Olive or vegetable oil
Preheat the oven to 350 degrees.
Blanch spinach in well-salted boiling water; drain and squeeze out excess water; coarsely chop and place in a bowl.
Add cheese, pine nuts, raisins and rosemary. Mix well and adjust seasonings.
With skin side down on a cutting board and using a boning knife, remove tenderloins from breasts and set aside for another use. Gently pound thickest part of breasts to even thickness. Then, make a lengthwise incision along thick side of breast to form a pocket. Divide and stuff with cheese mixture; gently press incision closed. Season with salt and freshly ground pepper.
Heat a small amount of oil in a large saute pan and arrange breasts, skin-side down.
Sear for about 1 minute or until nicely browned; turn and place pan in preheated oven and roast at 350 degrees for 8 to 10 minutes until done (at least 170 degrees).
Remove from oven; allow to stand about 2 minutes. Carefully slice and serve immediately.
Makes 6 servings.