I recently served this dish for a dinner party of 5, and everyone said it was restaurant quality. It's fantastic recipe both in flavor and in presentation. Personally, I don't like messing with meat mallets and toothpicks, so I simply cut pockets in the chicken breast halves and stuffed them with the feta mixture. It was delicious and a huge time saver! Next time I will increase the feta mixture because I ran out when I got to the last breast. I also had to increase the flour, salt & pepper mix (for the breading). I guess I must have been using larger chicken breasts that just took a bit more ingredients. Because several reviewers commented on the thin sauce, I used 2 tbsp flour for the sauce instead of just one. With the fully breaded chicken and the flour in the sauce, I had no problem with thickening, and it was the perfect consistency - although, I did end up simmering the dish about 30 minutes rather than 10 as suggested. My final improvise was to use an entire bag of fresh spinach (I imagine it must have been about 4 cups). It was not too much, and again, it was great in both flavor & presentation. I served over orzo, which was good, but I think I will try couscous next time. My family is already asking me to make this dish again!
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