This is a great idea for stuffed chicken breast. After reading many reviews, I made some modifications so I would end up with the right amount of cheese mixture and lots of flavor. I used about half of the ricotta cheese and kept the mozzarella the same (I really like mozzarella). I really love garlic so I used three cloves and added some fresh chopped basil to my cheese mixture. I sautéed a small clove of garlic (minced) in some organic extra virgin olive oil and organic butter and chopped organic Bella mushrooms. After a few minutes I added my fresh chopped organic spinach with a few dashes of organic nutmeg. Let that sit on the heat for just a few minutes. Let it cool than added it to my cheese mixture. I added a bit of salt and fresh ground pepper and a mixture of dried onions, red bell peppers, sundried tomatoes, and leeks for extra flavor. The aroma was delicious. I borrowed CHEFBAUER’s idea of cutting a pocket into the thickest part of the breast and piped in the cheese mixture. I think this method is more work but the presentation is much nicer than the toothpick option. I covered and baked according to the recipe then added my remaining mozzarella the last fifteen minutes. Delicious! I will definitely make this again and will try the other method of flattening the breast and rolling the mixture in the breast.
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This is a great idea for stuffed chicken breast. After reading many reviews, I made some...