Since I had extra spinach stuffing, I made an variation which actually ended up much better than the original recipe because I found the original recipe to have some what bland chicken, it basically depended on the sauce for the flavor. (I also added 1/2 cup grated Parmesan cheese to the stuffing). With the remaining spinach stuffing, I grabbed 2 more chicken breasts and breaded them with 1 cup Italian bread crumbs mixed with a dash of Italian seasoning, and 1/2 cup grated Parmesan cheese (do this after slicing the chicken). Stuff the chicken and baked for 40 minutes with no sauce, then took it out and put the sauce around the chicken, and in between (not on top), topped the chicken with shredded mozzarella cheese, cooked for an additional 20 minutes. Serve topped with the sauce.
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Since I had extra spinach stuffing, I made an variation which actually ended up much better...