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Maria's Stuffed Chicken Breasts
November 22, 2006

This turned out incredible! I had some heavy cream I wanted to finish so I made "Alfredo Sauce" (Rebecca Swift) from this site instead of the spaghetti sauce. From reading the reviews, I knew that there would be extra stuffing, so I filled some pasta shells, topped them with the alfredo sauce, covered with tin foil and baked at the same time for 45 minutes. In the stuffing, I doubled the garlic and added some italian seasoning. I waited to sprinkle the extra mozzarella until the last 5 minutes. My husband said that this was the best thing I've ever made! I did have a little trouble cutting the chicken for the stuffing; I didn't want to use the toothpicks so I used a method from another reviewer (CHEFBAUER) of cutting down into the thickest part, then running the knife from side to side. I'm sure it will be easier next time.

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