This is a very easy dinner to put together, very hearty and satisfying. Stuffed chicken breasts make a bit of a change from the ordinary!
This recipe was great...with a little tweaking. After reading the other reviews, I realized that it was going to need a little extra flavor. So, I pounded out the chicken breasts until they were thin, and then dipped them in egg and coated one side of the brests with a 1/2 and 1/2 mixture of italian seasoned bread crumbs and grated parmesan cheese. I quickly fried the breaded sides in a skillet with olive oil and then spooned on the cheese/spinach mixture rolled them up and baked them. They were a hit! Oh, and only make 1/2 of the cheese mixture....otherwise it just goes to waste. - 04 Jun 2007 (Review from Allrecipes USA and Canada)
This is a great recipe for when you are having company over. It is so easy to prepare ahead of time. I made a few slight changes. Being a garlic lover I used 3 large cloves instead of 1 and finely diced it. I made sure to use chopped frozen spinach rather than whole leaf. Once thawed I squeezed out the access juice and actually ran my knife through it some more to ensure smaller pieces. I added 1/4 cup of shredded (not grated) Parmesan cheese to the filling for that extra punch of flavor and seasoned it with salt and pepper to taste. Finally, the trick to not having extra filling is to use 6 large chicken breasts instead of 4 (make sure they are thick). When it was time to fill them...I didn't cut it open along the side and close them with toothpicks. Instead, I created a pocket by cutting a 1" slit on the top of the thickest part of the breast by using a long fillet knife. Once inside I ran my knife side to side...careful not to puncture any holes. I then stuffed it with the mixture by pushing it in with my thumb (be sure not to overstuff) or you can be fancy and pipe it in if you wish. Doing it this way eliminates the need for toothpicks. As for the sauce...I simmered it first with fresh chopped basil before pouring it over the chicken breasts to bake. This gives a jarred sauce new life and a fresh homemade taste. Serve it with a vegetable medley and warm sliced Italian bread. Everyone will love it! - 15 Mar 2006 (Review from Allrecipes USA and Canada)
This was very yummy. First as with all chicken-I marinated in buttermilk all day(1cup milk 1 TBS vinegar or lemon juice if no buttermilk) for that extra moistness. For the cheese stuffing I added extra garlic, fresh basil, and fresh grated parmesan cheese. I stuffed chicken and baked covered for 35-40 minutes and removed foil and sprinkled more mozzerella cheese on top and baked an additional ten minutes. Will def make again but BEWARE you do really only need like half the cheese filling. I used five large breasts and stuffed them pretty good and had lots of filling left over. - 15 Mar 2007 (Review from Allrecipes USA and Canada)