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Maria's Stuffed Chicken Breasts
Reviews:
March 15, 2006

This is a great recipe for when you are having company over. It is so easy to prepare ahead of time. I made a few slight changes. Being a garlic lover I used 3 large cloves instead of 1 and finely diced it. I made sure to use chopped frozen spinach rather than whole leaf. Once thawed I squeezed out the access juice and actually ran my knife through it some more to ensure smaller pieces. I added 1/4 cup of shredded (not grated) Parmesan cheese to the filling for that extra punch of flavor and seasoned it with salt and pepper to taste. Finally, the trick to not having extra filling is to use 6 large chicken breasts instead of 4 (make sure they are thick). When it was time to fill them...I didn't cut it open along the side and close them with toothpicks. Instead, I created a pocket by cutting a 1" slit on the top of the thickest part of the breast by using a long fillet knife. Once inside I ran my knife side to side...careful not to puncture any holes. I then stuffed it with the mixture by pushing it in with my thumb (be sure not to overstuff) or you can be fancy and pipe it in if you wish. Doing it this way eliminates the need for toothpicks. As for the sauce...I simmered it first with fresh chopped basil before pouring it over the chicken breasts to bake. This gives a jarred sauce new life and a fresh homemade taste. Serve it with a vegetable medley and warm sliced Italian bread. Everyone will love it!

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