Ckicken And Spinach Cobbler

Recipe Ingredients

		Olive oil
		Chicken Spinach Filling
1 lb	454g / 16oz	Fresh spinach
		(or 10 ounces frozen cut spinach - thawed)
2 lbs	908g / 32oz	Boneless skinless chicken breasts
10 oz	284g	Frozen boiling onions - (1 pkg) - thawed
1/2 teaspoon	2.5ml	Cornstarch
3 tablespoons	45ml	Lemon juice
		(or juice of 1 medium-size lemon)
1/3 cup	78ml	White wine
2		Garlic cloves - minced
3 tablespoons	45ml	Grated Parmesan cheese
		Salt - to taste
		Black pepper - to taste
		Herbed Whole Wheat Biscuit Crust
1 cup	62g / 2.2oz	All-purpose flour
1/4 cup	15g / 0.5oz	Whole-wheat flour
2 teaspoons	10ml	Baking powder
1 tablespoon	15ml	Chopped fresh parsley
		(or 1 teaspoon dried parsley flakes)
1/4 teaspoon	1.3ml	Dried-leaf thyme
1/2 teaspoon	2.5ml	Dried rosemary
1/4 cup	49g / 1.7oz	Melted butter or margarine
1/3 cup	78ml	Half and half or 2% lowfat milk

Recipe Instructions

Preheat oven to 350 degrees. Lightly grease a 9-inch-square baking pan or dish with olive oil.

Wash fresh spinach thoroughly; drain fresh or thawed frozen spinach well. Chop spinach. Cut chicken into 1-inch pieces. Place in lightly greased baking pan or dish with spinach and onions. In a small bowl, whisk cornstarch, lemon juice, and white wine until blended. Pour mixture over chicken filling; stir in garlic, Parmesan cheese, salt and pepper. Bake 20 minutes; set aside.

To make biscuit crust: In a large bowl, combine crust ingredients. Stir vigorously with a wooden spoon until a stiff dough forms. Spoon dough on top of chicken filling to create a cobblestone effect. Increase heat to 425 degrees. Bake 20 to 25 minutes or until crust is golden brown. Cool 5 minutes before serving. This recipe serves 4 to 5.

Source:
THE COBBLER CRUSADE by Irene Ritter (c) 1992 - Fisher Books, Tucson, AZ - 144 pages - $9.95 - As reprinted in the Jan/Feb, 1993 issue of Cookbook Digest

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