I liked it a lot, my husband didn't. He's not terribly picky, but he said there were just "too many things" in it. I used the exact ingredients called for, but did use a little different technique...just to keep it simpler. I only marinated my chicken for about an hour, pounded quite thin. I cooked the garlic, spinach and green onions in olive oil, then sautéed the mushrooms. I did let the mixture cool a bit before adding it to the feta and sour cream mixture, then just put the bowl into the freezer for a few minutes. There is absolutely no need for the cookie sheet. I also didn't use toothpicks, just rolled the breasts around the filling and laid them in the baking dish. I used homemade breadcrumbs with Parm. In all, it's a dish I enjoyed, but with the lukewarm reception from my husband, I probably won't do it often.
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I liked it a lot, my husband didn't. He's not terribly picky, but he said there were just "too...