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Chicken Breasts Stuffed with Perfection

SUBMITTED BY: PREGOCOOK PHOTO BY: liz lowden

"What's not to love about anything with feta, spinach, sun-dried tomatoes, garlic and mushrooms in it? The best thing about these is that they are easily prepared a day ahead or frozen and eaten later. These are perfect to have for company along with a nice salad and the Chocolate Lava Cakes for dessert."

Chicken Breasts Stuffed with Perfection Recipe

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PREP TIME	1 Hr
COOK TIME	45 Min
READY IN	2 Hrs 45 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

6 skinless, boneless chicken breast halves - pounded thin
1 (8 ounce) bottle Italian-style salad dressing
8 slices of stale wheat bread, torn
3/4 cup grated Parmesan cheese
1 teaspoon chopped fresh thyme
1/8 teaspoon pepper
1 1/2 cups feta cheese, crumbled
1/2 cup sour cream
1 tablespoon vegetable oil
3 cloves garlic, minced
4 cups chopped fresh spinach
1 bunch green onions, chopped
1 cup mushrooms, sliced
1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped

What to Drink?
	Chardonnay

DIRECTIONS

Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.
In a large bowl, stir together the feta and sour cream. Set aside.
Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.
Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.
Bake, uncovered, in a preheated oven for 25 minutes.

FOOTNOTES

Marinating Footnote
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

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REVIEWS

Reviewed on feb. 3, 2006 by DELLADOG

Made this for a party last night and everyone screamed for more! The only change I think I... MORE

Reviewed on dec. 6, 2005 by GinaR

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.

GinaR
dec. 6, 2005

This recipe not only tasted great, but it also came out looking great too! I made it strictly following the recipe the first time and loved it, but it does take a while to make. The second time I made it, I used some shortcuts, and it came out just as great. First, instead of making the bread crumb topping, I used a prepackaged cornbread stuffing (Pepperidge Farm), made it according to the package directions, and then patted a thin layer over the chicken before baking. Instead of precooking all the ingredients for the "perfection", I simply used thawed frozen spinach, canned mushrooms (the no salt added kind), and just didn't bother precooking the onions and garlic before mixing with the feta/sourcream. Also, instead of premarinating the chicken, I just poured a little Italian dressing over the chicken after stuffing and adding to the pan (just make sure and not add a lot). Since the ingredients weren't warm before placing in the chicken this way, I left out the freezer part all together. Doing this cut the prep time down from an hour to about 10 minutes - and there was very little taste difference! As a side note, I did have to cook my chicken a good bit longer than 25 mintues in order to get the chicken completely cooked - more like 45 minutes (but then the breasts I used were rather thick and I didn't pound them thin...just cut a slit and stuffed that way to save time). I will definitely make this again!

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38 users found this review helpful

This recipe not only tasted great, but it also came out looking great too! I made it strictly... MORE

Reviewed on apr. 8, 2007 by Chef Pika_Dream

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Chef Pika_Dream
apr. 8, 2007

I have been cooking since I was 6, so aren't many recipes I don't make "improvements" on, and this one was no exception. For starters, medium is too high of a heat setting for sautee'ing the garlic. It will burn. You need to put the heat to medium low, and use 2 tbsps oil. After the garlic, spinach and green onion was sautee'd and removed from the pan, I added the mushrooms, but seasoned them with 1/8 tsp garlic salt w/ parsley, 1/8 tsp garlic pepper, and 1/8 tsp onion salt. They had a distinct marinaded flavor. When mixing the feta cheese mixture, I increased the sour cream to 1 cup, because it was too dry without it, and I wanted the mixture to be smoother so the flavors would combine and the cheese would melt some when cooked instead of making the mix clumpy. The bread coating I changed completely. I used 2 cups italian style bread crumbs, 1/2 cup of shredded parmesan/romano/asiago cheese blend and 1/8 tsp seasoned pepper blend. When I served this, it was gone in record time. I even had a picky-eater 5 year old visiting that cleaned her plate. I had some filling left over, so I put it in the fridge and then took it to my in-laws' house for their Easter party. I threw it in a bowl and microwaved it, and it made an AMAZING dip when served with Tostito's Scoops. It was gone in 5 minutes. Thanks so much for the key ingredient combinations! You gave me the means to concoct my own something special. I will be making this often, and definately if I have company coming!

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26 users found this review helpful

I have been cooking since I was 6, so aren't many recipes I don't make "improvements" on, and... MORE

Reviewed on jul. 15, 2006 by ahfisher

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ahfisher
jul. 15, 2006

This is a very tasty recipe that presents well and is fairly easy to make. For the filling mixture, I used ricotta cheese and yogurt (because that's what I had on hand) instead of feta and sour cream. Freezing the mixture for a while just makes it easier to spread, but you might not need to wait the whole 30 minutes. Others have mentioned that the chicken needs longer than 25 minutes to cook, but if you take the time to pound the breasts flat first before rolling them (this step takes about 2 minutes and creates a really professtional-looking result. I put the chicken in a plastic bag and pound it with an empty wine bottle -- works like a charm!), you shouldn't need to add any cooking time. For the topping, I happened to have some homemade seasoned breadcrumbs in the fridge, but I would highly recommend using packaged breadcrumbs or stuffing mix, it will save you a lot of time. The only thing I would change next time around is the Italian dressing marinade. I don't think it added much flavour (except salt). Next time I think I'll try a simple oil/garlic/herb marinade. This is a great dish for company! I served it with swiss chard and caramelized onions, and oil & garlic pasta.

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14 users found this review helpful

This is a very tasty recipe that presents well and is fairly easy to make. For the filling... MORE