Recipes from Pilgrim's Kitchen

• 6 Pilgrim's Pride boneless chicken breasts with skin attached
• 2 medium onions, chopped
• 6 tablespoons butter, divided
• 5 scallions, chopped (or green onions)
• 2 cloves garlic, minced
• 12 ounces fresh mushrooms, chopped
• 6 ounces bleu cheese, crumbled
• 1 cup fresh bread crumbs
• 1 pound linguine, freshly cooked
• 1 package (10 ounces) frozen chopped spinach, defrosted and squeezed dry
• 2 tablespoons minced parsley
• Parsley sprigs, garnish
• Sliced tomatoes or tomato roses, garnish

Melt 2 tablespoons of the butter in a large skillet and sauté onions until transparent. Add scallions and garlic and continue to sauté until onions are lightly browned. Using a slotted spoon, transfer the onion mixture to a large bowl. Add the mushrooms to the drippings in the skillet. Saute, stirring often until most of the liquid evaporates. Add the mushrooms to the onion mixture. Stir in the bleu cheese and bread crumbs, mixing well.

Spoon cheese mixture between the skin and the flesh of each chicken breast. Tuck skin edges under the breast; secure with wooden picks if necessary. Place breasts skin side up in a shallow baking dish. Melt remaining 4 tablespoons butter and brush on each breast. Bake uncovered for 40-45 minutes, basting occasionally with pan juices. Remove chicken breasts from the baking pan; set aside to keep warm.

Add the freshly cooked linguine to the drippings in the baking dish and toss along with the chopped spinach. Spread linguine on a serving platter and arrange chicken breasts on top. Sprinkle chicken with minced parsley and garnish with parsley sprigs and tomatoes.

6 servings

Note: Boneless thighs with skin can be substituted for the breasts.