With modifications, this dish is worthy of a high-end restaurant menu! For the filling I used torn spinach, sliced mushrooms, diced onions and minced garlic sauteed in butter as per one reviewer's suggestion. Once done cooking I added in crumbled feta and creamy blue cheese. I butterflied the breasts and pounded them to thin them out a bit. Coated them in a flour, paprika, chili powder and pepper mixture. It did not add much taste, so next time I will coat them differently. I then stuffed the breasts with half the filling mixture and tied them using two uncooked strips of bacon. I cooked them in the oven as described in the original recipe. I made a sauce by following the ingredients and description from another recipe on this site, "Chicken Cordon Bleu II". I added the remaining filling to the sauce and let it simmer until thickened. It tasted great served over the chicken and brown rice I served along with it. Definite keeper the way it was modified!
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With modifications, this dish is worthy of a high-end restaurant menu! For the filling I used...