Not sure if anyone else tried this, but I pounded the chicken breasts till very thin; lightly browned them in a skillet with olive oil and butter, then set aside. Sauteed some onion and garlic, added it to the spinach/cheese. Rather than stuff/roll the chicken, I put a layer of spinach on one breast; layered it with a second breast, securing the edges with toothpicks. Saved a bit of the filling and put that on top of each. Then placed them in a baking dish, covered with foil and baked for 15 minutes. Next time I'll add some sauteed mushrooms. This recipe has several possibilities for changes; it's a keeper.
Was this review helpful?
13 users found this review helpful
Not sure if anyone else tried this, but I pounded the chicken breasts till very thin; lightly...