Recipe by Susan
"Boneless chicken breasts stuffed with your favorite stuffing and mozzarella cheese and topped off with more cheese to make it super cheesy."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (6 ounce) package
herb-seasoned dry bread stuffing mix
skinless, boneless chicken breast halves
16 medium slices
I let the chicken sit in an olive oil rosemary, thyme, and parsley mixture when baking. GREAT meal, easy, minimal cleanup. I've been asked for this dish more than once. Just delicious!
I found this recipe to be pretty bland. My husband thought it was ok, but I wasn't that impressed. I think if I decide to make this again, I will use broth to cook the stuffing instead of water per the box directions, and then I will also add much more seasonings to my bread crumbs (even more than the seasoned bread crumbs come with) such as Tony Cachere's cajun seasoning to give it more kick. I did add a bit of garlic salt which helped, but not enough. I sprinkled the top with dried parsley when I put on the final cheese slices, which made a pretty presentation. I also butterflied my chicken breasts and pounded it out a bit to make it easier to roll (and prettier when cut open). Definitely need to add more umph though!
We really enjoyed this. I used leftover homemade stuffing. Also added 1/4 cup chicken broth in baking pan. serve with gravy and mashed potatoes.
This was very good. I used a flavorful stuffing....otherwise I can see how this would be bland. I also sprinkled some basil and added some proscuitto (had some on hand and thought it would be good...and it was.) Thanks for the post. Delicious.
I was looking for a different way to use chicken, cheese, and stuffing, and this fit the bill perfectly! My daughters (ages 6 and 3) had a blast helping me pound the chicken breasts. The only change I made was to use monteray jack cheese, because that's what I had on hand. I also topped the chicken with the slices before putting it in the oven (because I forgot to wait). It still turned out great! All the kids loved it. It actually turned out quite well and looked very pretty. My children were impressed, they said it was like eating at a nice restaurant.
It was great tasting and easy to prepare. However the baking time seemed to be way off. I had to bake it for almost twice the time it said.
This was good, (my husband says awesome) especially with the changes I made. I used swiss cheese to add more flavor, added fresh thyme and sage to the stuffing and after the chicken was stuffed and rolled, I dipped in a beaten egg and then dredged in crushed stuffing crumbs and baked it with a pad of butter on top. I did not melt additional cheese on top, so the result was quite pretty. The chicken took much longer to cook than the recipe indicated, but it was worth the wait. savory and elegant.
wow im impressed at myself and the person whom invented this i really loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 132
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Baked chicken is glazed with honey mustard and topped with bacon and cheese.
Breaded chicken breasts are baked with mushrooms and melty mozzarella.
Baked chicken with a cheesy, creamy sauce and artichoke hearts.