From the Culinary SOS archive: Chicken!
"I remember a Culinary SOS recipe from the late 1970s that I would love to have again. It was an entree called Gingerhouse Chicken Popeye. It was a delicious boneless chicken breast... with spinach, garlic and Swiss or Gruyère cheese.... It was the first time that I remember enjoying spinach! Thank you in advance for your time and help trying to locate this recipe."
I tracked down the recipe, which we ran on June 9, 1977. The dish -- pan-fried chicken and spinach topped with with warm, melted cheese (doesn't everything taste better under a topping of melted cheese?!?), reminded me of a more recent Culinary SOS, for the Chicken with gorgonzola (pictured at right) from La Finestra, which we ran a little over a year ago.
The original Chicken Popeye recipe from Gingerhouse follows the jump. For a variety of other chicken recipes, check our online database.
-- Noelle Carter
Photo: Petto di pollo con gorgonzola at La Finestra. Credit: Kirk McKoy / Los Angeles Times
6 (4- to 6-ounce) boneless breasts of chicken
2 cups chopped cooked spinach
3 cups grated Jack or Swiss cheese
2 cloves garlic, minced
2 cups sliced mushrooms
2 tablespoons butter or margarine
1/4 cup dry white wine
Remove skin and fat from chicken. Dredge in flour and dip in 1 egg, beaten. Heat about 2 tablespoons olive oil in skillet for each batch of chicken breasts. Saute a few at a time to avoid crowding in the pan until golden on both sides. Remove and set aside on warm platter.
To the spinach add 2 cups cheese, salt and pepper to taste, half the garlic, nutmeg, remaining egg, beaten, and mix well. Set aside and keep warm.
Next, saute mushrooms in butter until tender. Add wine and remaining garlic. Cook and stir until heated. Set aside.
To serve, place spinach mixture on platter. Spoon mushroom mixture over spinach. Arrange chicken breasts over mushrooms. Cover with remaining cheese and bake at 400 degrees about 5 minutes until cheese melts and is golden brown. Makes 6 servings.