Reviewed: Apr. 15, 2012

I used boneless thighs because that's what I had on hand. Obviously breasts would be better because not much filling would fit inside smaller chicken pieces. Layered the extra filling on top of everything. I used a 6 oz. package of fresh baby spinach and reduced it along with the onion and some garlic. Cooked at 375 degrees for around 40 minutes. It was superb! I served it with rice pilaf.

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Reviewer:

brendaclark

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Dallas, Oregon, USA

Reviewed: Nov. 15, 2011

Pretty good, but the cottage cheese really had no taste. Next time I'm going to make three changes when I make this. I'm going to add garlic bread the chicken and substitute ricotta. I think that will be just the fix this needs.

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Reviewer:

jz040488

Reviewed: Oct. 21, 2011

I searched "cottage cheese" and "chicken" and found this so forgive the following substitions: Left out the onion added some softened cream cheese added a large clove of garlic created makeshift cajun seasoning with a blend of salt, freshly ground pepper, garlic powder, paprika, chili powder, crushed red pepper, McCormick's Fiery 5 Pepper totally forgot the butter HOWEVER with all these mediocre subs the chicken came out fanTAStic. My only recommendation is that you blend the cottage cheese, onion, and w/e else you added, then FOLD in spinach - better appearance. Served with plain white rice.

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Reviewer:

ShiraSong

Reviewed: Sep. 24, 2011

Great chicken recipe! I almost didn't make this dish tonight because we got home kind of late from running errands, and I thought this recipe would take a while to make since it's kind of "fancy". It is so simple and doesn't take much time at all. I think the prep time only took about 15 minutes or so and then popped it in the oven. I am so glad that I decided to make this recipe because it was loved by all. The only thing I changed was the baking temperature and time because I have found that this works perfect for getting a nice, juicy chicken without overbaking - 375 for 35 minutes. Works with every baked chicken dish I have ever made! I have seen a lot of reviewers say that they didn't use the Cajun spice mix because they thought it didn't go with the spinach/cottage cheese mixture, but it gives it a little kick along with the creaminess. Thank you for this wonderful dish that will be made again and again!

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Reviewer:

Kristen B.

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Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Reviewed: Aug. 9, 2011

Delicious! The only problem I had was evenly flattening the chicken. But the results were so outstanding I will be making it again. Used Kickin Chicken seasoning and added 1/3 c. cream cheese to the cottage cheese. Yum, yum. Thanks, Beth

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Reviewer:

Beth

Reviewed: Apr. 24, 2011

Really tasty and quick. I used fresh spinach and added a bit of garlic as others recommended. I also halved the chicken breasts and stuffed them in--I didn't quite understand the concept with the toothpick. The result was a fresh tasting supermoist chicken!

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Reviewer:

whitwelsh

Cooking Level: Intermediate

Reviewed: Mar. 28, 2011

If I could rate this recipe higher than five stars, I would. This was hands down an awesome dish. I usually make all recipes according to the directions the first try and then adjust to my family's tastes however I added some chopped fresh baby portabella mushrooms to the spinach/cottage cheese mixture. It was fabulous, not only was this dish extremely tasty it looked gorgeous on the plate as well.

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Reviewer:

kellyengel

Cooking Level: Expert

Home Town: Lexington, Kentucky, USA

Living In: Norfolk, Virginia, USA

Reviewed: Feb. 27, 2011

This turned out really well! The only difference I made was I seasoned the cheese mixture with salt, garlic powder, paprika, and dried parsley. Full of flavor and low in fat. Yummy!

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Reviewer:

grace88

Reviewed: Feb. 3, 2011

I like that this recipe is a balance of easy and fancy. I did make some alterations though. Cajun didn't sound right to me so I skipped it and just did salt and pepper. I also added a minced garlic clove to the stuffing as well as the juice of half a lemon. I also butterflied the fillets and stuffed them instead of rolling. Next time I think I'll try adding thin slices of gouda, diced bacon, and maybe chopped walnuts. Maybe it wants a sauce over the top. A basic Italian tomato sauce, for example, would be great.

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Reviewer:

Cookieface

Reviewed: May 6, 2010

This was pretty good for a low-cal chicken meal. I did not use the cajun spice, but sprinkled on garlic salt & pepper. I also baked it for an hour because my meat was pretty thick. I would suggest pounding out the chicken breasts before filling & wrapping them. I also used fresh spinach rather than frozen--that was good.

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