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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