"The melted cheese in the center makes the dish. I made some brown rice and asparagus to go with it, and my family really enjoyed it. I hope yours does too! This makes 3 really large servings, or you can split it and make it into six smaller portions." — noteece
Watch video tips and tricks
water, or more as needed
skinless, boneless chicken breast halves
shredded White American cheese, divided
2 1/2 cups
fresh spinach leaves, divided
Absolutely delicious!! Thanks for the recipe! For anyone worried about knowing whether or not the chicken is cooked, I'd ditch the thermometer idea posted by one reviewer and just cut into one of cutlets after cooking for 40 minutes. If the chicken still looks raw (pink), continue cooking. Thanks again for the recipe, it is definitely a keeper.
I added a sprinkle of parsley on top of the beaten egg and later added just a pinch of shredded Parmesan to the top for the last 2 minutes of baking. I didn't have 1 c. White American cheese so I used 2/3 c. mozzarella and 1/3 c. freshly shredded Parmesan. Instead of putting all of the seasoning on the outside of the rolled chicken breast, I put part of it inside and added salt and pepper inside and out.
Great flavor. I cheated and used puff pastry instead of making my own.
instead of American cheese I added feta and it was amazing !!!
I didn't do it right probably. But I think something needs to be added to the spinach that would take the bitterness and it took forever for the crust to cook, thus drying out the chicken. Keep the crust thin!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Chicken with Pastry Crust
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 352
Watch Chef John prepare an easy but elegant meal that’s sure to impress.
Bacon-wrapped chicken breasts are stuffed with spinach and feta cheese.
These bacony, cheesy chicken breasts make an elegant main course.