Spinach-Walnut Stuffed Chicken

• 1/2 cup finely chopped onion
• 1/2 cup finely chopped fresh mushrooms
• 1/4 cup finely chopped celery
• 2 garlic cloves, minced
• 2-1/2 teaspoons olive oil
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/4 cup crumbled Gorgonzola cheese
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg white
• 1/4 cup ground walnuts

1. In a small skillet, saute the onion, mushrooms, celery and garlic in oil until tender. Stir in spinach and cheese; remove from the heat.
2. Cut a lengthwise slit through the thickest part of each chicken breast; fill with spinach mixture. Sprinkle with salt and pepper. Place egg white and walnuts in separate shallow bowls. Dip one side of chicken in egg white, then in walnuts.
3. Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350u0b0 for 25-30 minutes or until chicken juices run clear.

onion, fresh mushrooms, celery, garlic, olive oil, spinach, gorgonzola cheese, chicken breast halves, salt, pepper, egg, ground walnuts

Taken from www.tasteofhome.com/recipes/spinach-walnut-stuffed-chicken/ (may not work)