This was really good, although I made a few adjustments. First, I sauteed fresh spinach with a crushed garlic clove in some olive oil. The cheese I used was one that I found in the gourmet cheese section at the market. It was a layered brick of blue cheese/old cheddar. The cheddar really helped keep the flavor mild. I think using the full amount of only blue cheese would have been overpowering, like others have mentioned. The chicken breasts I used were de-boned, but still had the skin on. I put the stuffing underneath the skin, then sauteed in a pan (without the flour). I finished these off in the oven. I will make this again.
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This was really good, although I made a few adjustments. First, I sauteed fresh spinach with a...