This recipe has some weaknesses which, with a little tweaking, easily becomes a 5-star recipe. I couldn't see the point of coating both sides of the chicken before stuffing and rolling it up, so I held off on that until the chicken was rolled and secured with toothpicks. The chicken itself calls for no seasoning, explaining why other reviewers found it bland. I had some leftover lemon vinaigrette in the fridge, so I marinated the chicken in that, then seasoned it with Penzey's Fox Point Seasoning once I had the chicken breasts pounded out. I used Boursin garlic and herb cheese spread and rolled up the chicken burrito-style to ensure the cheese stayed put. I used homemade toasted bread crumbs to which I added freshly ground pepper, some chopped fresh parsley, and minced garlic along with the Parmesan (the good stuff!). As others have noted, half the amount of crumb mixture is all you need. To finish, I served this with a drizzle of homemade marinara sauce. The chicken was SO flavorful and tender! And the marinara was the perfect complement to the rich, cheesy filling. I served this with a side of spaghettini and fresh grean beans - a beautiful and delicious meal fit for a king!
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