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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