Recipe: Chicken and Spinach Cobbler with Herbed Whole Wheat Biscuit Crust

CHICKEN AND SPINACH COBBLER

FOR THE CHICKEN-SPINACH FILLING:
1 pound fresh spinach (or 10 ounces frozen cut spinach, thawed)
2 pounds boneless skinless chicken breasts
1 (10 ounce) package frozen boiling onions, thawed
1/2 teaspoon cornstarch
3 tablespoons lemon juice (or juice of 1 medium-size lemon)
1/3 cup white wine
2 garlic cloves, minced
3 tablespoons grated parmesan cheese
salt or ground black pepper (to taste)
FOR THE HERBED WHOLE WHEAT BISCUIT CRUST:
1 cup all-purpose flour
1/4 cup whole wheat flour
2 teaspoons baking powder
1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley flakes)
1/4 teaspoon dried-leaf thyme
1/2 teaspoon dried rosemary
1/4 cup melted butter or margarine
1/3 cup half and half or 2% lowfat milk

TO MAKE THE FILLING:
Preheat oven to 350 degrees F. Lightly grease a 9-inch-square baking pan or dish with some olive oil.

Wash fresh spinach thoroughly; drain fresh or thawed frozen spinach well. Chop spinach; set aside.

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 THE 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.

Servings: 4-5
Source: The Cobbler Crusade: Main Courses and Desserts: Bringing an Old-Fashioned Dish to Modern Cooks by Irene S. Ritter