Mar 24, 2009
Some people care about their diet, but for me it comes down to how good something tastes, so when I saw that this recipe called for low fat cream cheese, I substituted with regular instead. After trying the dish, I realized that having the heavier cream cheese did not seem to add any punch to the dish. Because of the way that the sauce cooks, the cream cheese is really an after thought compared to the wine and basil flavoring. While the recipe is a little bit more work, the dish has rich flavors and creates an impressive impression on guests. When cooking this recipe, I'd recommended boiling the chicken for closer to 7 - 10 minutes vs. 5 minutes and to make sure that the chicken is covered during the simmer/boiling stage of the cooking. Because the stuffed chicken breasts tend to be pretty thick, there is a tendency to undercook the inside meat, if you're not careful about how long it stays in the skillet. I'd also recommend using a big pan for your skillet instead of a traditional frying pan because four of these monster sized pieces of chicken will have trouble fitting in a traditional frying pan all at once. Overall, I give this one a four out of five, but make sure that your guests enjoy basil or else this dish will end up as leftovers.
—Davis Freeberg
