Preheat your oven to 375°F (190°C). It’s essential to have a hot oven ready to ensure the chicken cooks evenly and develops a nice golden skin.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Allow it to heat up before adding the chopped shallots. Sauté the shallots until they become soft, which should take about 2 minutes. They will impart a delightful sweetness to the dish.
Next, introduce the chopped spinach to the skillet. Cook until just wilted, about 2 to 3 minutes. You’ll notice the vibrant green color deepening as it cooks.
Once wilted, transfer the spinach and shallots to a colander to drain any excess moisture. This step helps to prevent the filling from being watery.
When cool enough to handle, squeeze out all the moisture from the spinach and transfer it to a medium bowl. This ensures that your filling remains rich and creamy without being diluted by excess water.
In the same bowl, stir in the bread crumbs and gorgonzola. Season the mixture with salt and pepper to taste. This filling will add a delicious creamy and tangy layer inside the chicken.
Now, it’s time to prepare the chicken. Carefully separate the skin from the chicken meat, ensuring that the ends remain attached to form a pocket. This is where the flavorful filling will go.
Fill each pocket with the gorgonzola spinach mixture. Be generous! This filling is the heart of the dish, and the more, the merrier.
Sprinkle the chicken generously with salt and pepper. This seasoning is crucial for enhancing the flavor of the crispy skin.
In a large ovenproof skillet, sear the chicken over medium-high heat. Start with the skin side down for about 3 to 4 minutes until it reaches a nice golden brown color. Then, carefully turn it over.
Once seared, place the skillet in the preheated oven and cook for an additional 20 to 30 minutes. Keep an eye on it to ensure the chicken cooks through and remains juicy, but the skin should be beautifully crisp.
