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Spinach Stuffed Chicken Breasts

Reviewed: Feb. 13, 2014
I think this recipe is a very good start, that many cooks have experimented with, over the time it's been on Allrecipes. I made it for the first time tonight, with a few of the variations (flash-browned the chicken, added cream cheese and a little mozarella to the filling, added some mushrooms, and the lemon-butter-garlic sauce poured over). The main difficulty I had was getting the breasts to close up once they were stuffed. I think it would be easier if they were flattened a bit, and I may try pounding them and then rolling them next time. If you do flash-brown your chicken, be aware that it makes them harder to close up. The bacon worked out very nicely but I did pre-cook it a bit in the microwave. The lemon juice & butter sauce also worked out very well. I had a fresh lemon & I think it made a difference in the taste. My hubby likes to have a sauce on just about anything including chicken. Well, just wanted to thank all of you for a great base and a lot of great variations to play with. Hubby was very impressed and wondered what he had done to get such a special dish on a Thursday! :) Oh, and it didn't take an hour to cook, more like 40 minutes.
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