Rob'S Baked Chicken - cooking recipe

Ingredients

12 to 16 chicken drumettes or 5 to 6 chicken breasts
season to taste with salt, pepper and garlic salt (garlic salt optional)
2 (1 lb.) bunches spinach or 2 (10 oz.) pkg. frozen chopped spinach, thawed and drained
2 Tbsp. butter
2 green onions, chopped
5 eggs, separated
1/4 tsp. salt
1/4 tsp. ground nutmeg
1 c. dairy sour cream
3/4 c. freshly grated Parmesan cheese (2 1/4 oz.)
1 c. ground ham, flaked smoked trout or salmon
1 shallot or green onion, chopped
3 Tbsp. chopped fresh parsley
2 Tbsp. sour cream (if desired)
1 tsp. chopped chives (if desired)
Butter Pastry
1 Tbsp. Dijon-style mustard
1 lb. zucchini, ends trimmed and shredded (3 to 4 medium zucchini)
salt
4 eggs
1 pt. (2 c.) whipping cream
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/8 tsp. ground nutmeg
red (cayenne) pepper
1 c. shredded white Cheddar, Asiago or Gruyere cheese (4 oz.)
1/3 c. toasted chopped walnuts or filberts or toasted slivered almonds

Preparation

Prepare dough for Butter Pastry.
Spread dough-lined pan with mustard.
Refrigerate 15 minutes to firm dough.
Place shredded zucchini in a colander.
Salt lightly.
Let stand 15 minutes. Salt draws out bitter juices from zucchini.
Squeeze out moisture. Zucchini should be quite dry.
Preheat oven to 425\u00b0 (220\u00b0C).
In a medium bowl, beat eggs until blended.
Mix in cream, 1/4 teaspoon salt, pepper, nutmeg and red pepper.
Add zucchini, cheese and half the nuts.
Pour zucchini mixture into chilled dough-lined pan.
Sprinkle remaining nuts over filling.
Bake 15 minutes.
Reduce temperature to 350\u00b0 (175\u00b0C).
Continue baking 20 to 30 minutes or until a knife inserted in center comes out clean. Cool 10 minutes.
Serve warm.
Makes 8 servings.