Chicken Breasts Stuffed with Perfection

Made this for a party last night and everyone screamed for more! The only change I think I would make next time is to change the topping to the prepared stuffing mixed with a little butter as suggested by another reviewer. Making the crumb topping from the recipe was just too much work and I even think it made the chicken looked dried out. I brushed some butter on top right before serving to give it some "glisten". Other than that, the flavor was excellent. I made them in the morning, put them in a baking dish lined with non-stick Reynolds Wrap and popped them in the oven to cook while I was serving appetizers and drinks. I served each breast on top of a bed of cooked fettucine noodles which I had sauteed in olive oil and seasoned with garlic salt & parsley flakes. As a side, I stir-fried (again in garlic oil) a mixture of strips of green, red and yellow peppers, sugar snap peas, tiny baby carrots and baby portabella mushrooms and seasoned them with salt and just a little cayenne pepper and ginger.

I have been cooking since I was 6, so aren't many recipes I don't make "improvements" on, and this one was no exception. For starters, medium is too high of a heat setting for sautee'ing the garlic. It will burn. You need to put the heat to medium low, and use 2 tbsps oil. After the garlic, spinach and green onion was sautee'd and removed from the pan, I added the mushrooms, but seasoned them with 1/8 tsp garlic salt w/ parsley, 1/8 tsp garlic pepper, and 1/8 tsp onion salt. They had a distinct marinaded flavor. When mixing the feta cheese mixture, I increased the sour cream to 1 cup, because it was too dry without it, and I wanted the mixture to be smoother so the flavors would combine and the cheese would melt some when cooked instead of making the mix clumpy. The bread coating I changed completely. I used 2 cups italian style bread crumbs, 1/2 cup of shredded parmesan/romano/asiago cheese blend and 1/8 tsp seasoned pepper blend. When I served this, it was gone in record time. I even had a picky-eater 5 year old visiting that cleaned her plate. I had some filling left over, so I put it in the fridge and then took it to my in-laws' house for their Easter party. I threw it in a bowl and microwaved it, and it made an AMAZING dip when served with Tostito's Scoops. It was gone in 5 minutes. Thanks so much for the key ingredient combinations! You gave me the means to concoct my own something special. I will be making this often, and definately if I have company coming!

I made this last night and it was incredible! The prep work was worth it. Like others I used bread crumbs instead of making my own and that did save a little time other than that I followed the recipe exactly. The cook time was more like 35 minutes though. I have some leftover "stuffing" mix and am freezing it to use another time. I hope it holds up in the freezer! Update: I did find that the stuffing does hold up in the freezer for future use! Great stuff!!!

Wow... just, wow. My husband and I LOVED this recipe, but as always I made some adjustments. First (as recommended by other reviewers), I used Italian seasoned bread crumbs mixed with Parmesan cheese as the topping on the chicken. I also coated the chicken with the breadcrumbs. I also used about 1.5 times the garlic. My major adjustment came in the substitution of one of the ingredients. Instead of feta, I used goat cheese, and that's where the "WOW" came from. If you're a fan of goat cheese, you've got to try it this way. Thanks so much for sharing this amazing recipe - my husband and I have a new favorite dish! Update - I served the "stuffing" as a dip at a party and my guests went nuts for it. Thanks again!

This is a very tasty recipe that presents well and is fairly easy to make. For the filling mixture, I used ricotta cheese and yogurt (because that's what I had on hand) instead of feta and sour cream. Freezing the mixture for a while just makes it easier to spread, but you might not need to wait the whole 30 minutes. Others have mentioned that the chicken needs longer than 25 minutes to cook, but if you take the time to pound the breasts flat first before rolling them (this step takes about 2 minutes and creates a really professtional-looking result. I put the chicken in a plastic bag and pound it with an empty wine bottle -- works like a charm!), you shouldn't need to add any cooking time. For the topping, I happened to have some homemade seasoned breadcrumbs in the fridge, but I would highly recommend using packaged breadcrumbs or stuffing mix, it will save you a lot of time. The only thing I would change next time around is the Italian dressing marinade. I don't think it added much flavour (except salt). Next time I think I'll try a simple oil/garlic/herb marinade. This is a great dish for company! I served it with swiss chard and caramelized onions, and oil & garlic pasta.

Excellent. I passed on marinating the chicken breasts. For the breadcrumb mixture I used one half cup of bed crumbs; one half cup of parmesan cheese; 1/8 tsp pepper and 1 tbsp of italian seasoning. This was more than sufficient for nine chicken breasts. I basted the chicken breasts with melted butter before sprinkling the bread crumbs. I found two tbsps of sun-dried tomatoes more than sufficient. I also added half a minced shallot to the stuffing and cooked all of the vegetables together. I found a lot of liquid in the baking dish when I rmeoved the chicken from the oven. Be prepared to quickly transfer chicken to a platter on removal from oven. Enjoyed by all. I will be doing this recipe again and again.

Now that I've made this recipe my own, it is my go-to for company. I've made it simpler because I don't actually stuff the chicken. Instead I make plenty of the stuffing mixture and spread it on the bottom of a 13x9 and put thin-cut chicken on top of it and the bread crumbs on top of that. It cuts down a lot on the prep time and you get more of the wonderful stuffing. I serve it over pasta and the extra stuffing makes a wonderful sauce.

Made this for Christmas dinner....it truly was perfection. The only change was leaving out the mushrooms because of family taste preferences. I also used prepackaged bread crumbs for the topping. I cooked 9 breasts and had exactly the right amount of "perfection" for filling. I recommend cooking in a 9 x 13 with edges because we had a lot of juice when it cooked. Thank you so much for a fabulous christmas dinner!!!!

I made this last night and was really excited. The stuffing tasted great before put it in the ckicken, but the final dish I did not like. I thought that every ingredient worked well together, but the Italian dressing. I will probably not make this again, but if I did I would leave out the marinade. It had enough flavor without that.

Made as is....the name of the recipe says it all. Thank you for a great recipe.

This was a huge hit with my family. I didn't make as big a deal out of preparing this dish as the instructions indicated. I used frozen chopped spinach which I microwaved right in it's package and drained. I also sauteed the spinach and the mushrooms together, let it cool a bit and just added in the cheese and the sour cream. I didn't bother with the cookie sheet either, as a bowl worked just fine in the freezer. We don't care for sun dried tomatos, so I left them out. There's nothing like fresh bread crumbs and I added in garlic and onion powders and some parsley. I then drizzled the leftover marinade over chicken just before it went into the oven. Thanks so much Pregocook for a wonderful recipe!

Tres chic!! The chicken was simply outstanding. Only three relatively minor changes. Since I make all salad dressings in this house, I never have bottled Italian dressing. I subbed a homemade vinaigrette for marinating the chicken, and left it to soak for about 24 hours. The second change was that we're not fans of sundried tomatoes, so I left them out. In the past I've put in chopped artichoke hearts in their place, which was fabulous. I've also subbed fresh peeled and seeded, chopped tomatoes, which gave a nice color contrast to the spinach. Third change was to pre-cooked the mushrooms by chopping, microwaving, and draining before incorporation in the stuffing, which sped up the process. The spinach punctuated the mix with festive bits of green. Phenomenal results, and not all that difficult to put together. This can be served confidently to your most discriminating guests, yet it's simple enough for a nice weekday dinner surprise for your family when you want to do something a little special, just "because."

I made this recipe for a date, and he said it was the best chicken he's had in his LIFE. It was so good, that upon tasting the leftovers, my family decided it would be our Thanksgiving entree. The prep time is worth it!

Restaurant taste w/ homemade quality. this was an excellant recipe. I used prepared breadcrumbs as suggested by some and roasted red peppers in lieu of sun dried tomatoes. Very impressive.

Great recipe! For a super easy and delicious topping, combine a sleeve of crushed saltine crackers with a stick of melted butter :)

I enjoyed this dish but, yes, made modifications. I used bread crumbs too, but none of the previous reviewers mentioned how much to use. I used 2 cups and that was too much, lots leftover. I cut the pocket in the chicken breast and stuffed it with the spinach mixture - no need for toothpicks. I like sun-dried tomatoes, but this does not need a lot of them - so use sparingly (you'll think it needs more than it does). But I have to say I gave it the 4 stars b/c of the bread crumb topping. I just didn't get it. You would be better off figuring out how to just coat/roll the chicken in it after stuffing the spinach inside. And butter on top is helpful. Overall juicy chocken, great taste/flavor. Definitely worth trying!

Had this tonight. So tasty. Used thin sliced chicken breasts which worked perfectly. The only changes I made were goat cheese instead of feta, and Italian style bread crumbs instead of making my own (used 1/4 cup bread crumbs, 1/4 cup parmasean cheese with 1 tsp italian seasoning - as recommended by previous poster.). I brushed melted butter on chicken before adding breadcrumb mixture. I had filling left over so am defrosting 3 more chicken breasts which will get eaten over the weekend. This can be served with pasta and salad or potatoes and vegetable. Thanks for a great recipe, will definitely be making again.

I've had this recipe saved for over a year, and finally got around to preparing it this weekend. As suspected it was absolutely delicious, with gorgeous presentation! I'll have to make it again for company. I prepared it exactly as directed, only substituting real chicken breasts for the meatless kind, which I cut in half in order to stuff. Wonderful! As one reviewer suggested, the stuffing would make a great dip!

This was to die for! I almost made the mistake of not freezing the filling, but I'm glad I did. It makes for a perfect bundle with no stuffing oozing out like I've experienced with other stuffed chicken recipes. I made the recipe exactly as it reads with no changes (and that is rare for me!) The flavor of this dish is fabulous. Very moist chicken, great taste from the filling and a crunchy coating. I would definitely make this for company. My only warning is to allow yourself the time needed to make it, a great dish to make on the weekend. Thanks for a wonderful new recipe!

LOVED it with a couple of changes. I don't like feta, so I substituted for Costa Rican Turrialba cheese (it's a very fresh, moist cheese that you can only get here in Costa Rica, but I guess you could use large-curd cottage in the US) for a milder taste. I also switched the mushrooms for canned artichoke hearts. Being a family of 4, I prepared only 4 breast halves and reduced everything accordingly. I should have made all 6! My husband and children devoured it!! My 11-year old told me we had dined like royalty! The chicken comes out really tender and golden, the flavors mix perfectly. It also allows for creativity in terms of the stuffing. Will definitely make it again!

This is an awesome recipe! I loved it with fire-roasted red peppers rather than the tomatoes. Didn't have to use toothpicks as the breasts, if pounded thin enough and placed seam side down, stay together well. I used bread crumbs like most others, and drizzled some melted butter over. They were very well received at the dinner party I took them to and I was asked for the recipe.

Wow. That pretty much sums this recipe up. The presentation was beautiful, the taste fantastic, and I prepared everything a few hours earlier and just stuck it in the fridge till I was ready to bake and it came out perfect. I made some few changes just to make it easier (as many other reviewers as well) I used seasoned bread crumbs instead of making my own, normal white onions instead of green, I also just sliced 'pockets' in the chicken (pretty much sliced it in half) and generously stuffed the chicken (I only used 4 breasts) and closed with a toothpick. With the extra filling I had left (since I only used 4 breasts) I dropped it in balls in between the chicken and baked it as well, and it was excellent with pasta. I brushed just a bit of butter over the breasts and sprinkled the breadcrumbs over. I put the stuffing in the fridge (instead of the freezer) but I also don't think that's really necessary. And I almost left out the sun-dried tomatoes (because I didn't have any) but they REALLY do make this dish special, so definitely don't leave them out! I made a sherry-cream sauce I found on this site for pasta and served it together with the chicken. I cooked it in a gas oven (200ºC) for 35 minutes and that was perfect. It went over great and even kids from 3 - 8 enjoyed it! Will definitely make again, especially for guests!

Very, very good. Just a note that you can cook all the veggies in a small frypan together, just start the mushrooms and onions and add the spinach a few minutes later. Cool in the pan and add the cheese, etc. there too. Less mess.

Perfect for impressing guests. I altered the recipe a little by adding mushrooms and 1/2 cup mozzerella cheese to the stuffing.

I thought this was good and so did my husband. We don't eat a lot of feta so the flavors in the dish was new to us. I really enjoyed it and I will definately make it again. Note: I didn't have oil packed sun dried tomato so I cut up several that I had in a package and I think they turned out great. Thank you for the great recipe!

FABULOUS! I made this today for my boyfriend & I. He rated it as one of the BEST i've made! I marinated the chicken for only 20 mins. I skipped freezing the stuffing. I used 1/2 cup of breadcrumbs instead of stale bread. I also added italian seasoning to the dry mixture. I only used about 1/2 of the dry mixture - next time I will make only half the dry stuff. Cooking time was perfect! Long Bamboo toothpicks work well. The sundried tomatoes make this recipe! Great Flavor -- Thanks so much for sharing this one! Will definatley make this one for the in-laws/parents!

For the time spent on making this recipe, I found this dish to be dry and bland. I will not make again.

Delicious! We don't like sun dried tomatoes so I substituted some vine ripe tomatoes instead! Wouldn't change anything else.

Fantastic! Made the marinade with the Italian Dressing Mix Recipe from this site--and subbed Olive Oil for the oil listed. My whole family really enjoyed the stuffed chicken dish! Per suggestions, I used 8 chicken breasts (what I had)--and used only 1/2 of the feta/spinach etc stuffing. I saved the rest (per reviews) for a later dip! Will definitely make again--and even sub a little mayo in place of sour cream to tone down the mild sour taste. Thank you!

Delicious! A dinner party winner. Great to make ahead and pop in the oven while having appetizers and cocktails.

This was very good! The BF loved it! (so did my guests) Only thing I did different was used Panko Italian seasoned crumbs with the parm cheese for the topping. I also lightly pounded the chicken and butterflied it and stuffed it that way. Cooked it at 350 degrees for approx. 40-45 minutes.

I liked it a lot, my husband didn't. He's not terribly picky, but he said there were just "too many things" in it. I used the exact ingredients called for, but did use a little different technique...just to keep it simpler. I only marinated my chicken for about an hour, pounded quite thin. I cooked the garlic, spinach and green onions in olive oil, then sautéed the mushrooms. I did let the mixture cool a bit before adding it to the feta and sour cream mixture, then just put the bowl into the freezer for a few minutes. There is absolutely no need for the cookie sheet. I also didn't use toothpicks, just rolled the breasts around the filling and laid them in the baking dish. I used homemade breadcrumbs with Parm. In all, it's a dish I enjoyed, but with the lukewarm reception from my husband, I probably won't do it often.

Finally, a stuffed chicken breast recipe that stays stuffed. I will be making this again and again. Thank you!!

I suggest using prepared breadcrumbs. Since I don't like feta, I used mozzerella instead and used Italian seasoning in place of thyme. It was so incredibly yummy! It does take longer to bake than the recipe suggests but you don't need to freeze it for the full 30 minutes.

Oh my gosh, I was nervous making this recipe my daughter is so picky. She loved it.....It was fantastic....

What a delicious recipe! My girlfriend and I tried one night when our husbands and boys were on a camp out. We decided to treat ourselves to something YUMMIE. Boy did I pick a winner. The flavors were as wonderful as the aroma's. We did not use the bread crumbs. We just baked it in a little lemon and butter. Just perfect. I also added a few table spoons of cream cheese to the stuffing. I will be doing this again soon!!

I made this recipe last night for company. Everyone LOVED it. I made it exactly as the recipe said, using all fresh ingredients and it was delicious. I do think next time I make this I will cut the bread crumb mixture in half though. I also made the mistake of packing the chicken roll ups too tightly in the pan so it took a lot longer to cook. Do like the recipe says and cook on a cookie sheet with some room in between each piece. Best chicken recipe I have ever made!!!! A+++++++

This was very good! I didn't freeze the filling mixture for the full 30 minutes, it may have been easier to work with had I done that, but it didn't affect the outcome at all. Instead of using breadcrumbs, I used seasoned cruton crumbs and parmasean cheese, and just lightly sprinkled it on the top of the chicken breasts about half-way through cooking (because I forgot it when I put them in the oven). They turned out great, and looked beautiful. My husband actually thought I had purchased these pre-made and tried to pass them off as my own, that's how "pretty" they were! Very moist and delicious!

overall fantastic!

The name says it all for this recipe. Perfection! I used the other reviewers short cut suggestions by topping the chicken with already made Pepperidge Farm Stuffing. I used frozen spinach thawed in the microwave and drained. Sauteed the onions and mushrooms with the garlic and mix with the feta, sour cream, and sundried tomatoes and spinach. Skipped the freezing part. This recipe was thoroughly enjoyed by all. Even teenage boys loved it!

Good & simple despite what many of the reviews say. I used roasted red peppers instead of tomatoes and store bought breadcrumbs. Next time I will marinate the chicken for much less time or maybe even not at all because it caused too much moisture to seep out during the baking process and made the bottom of the chicken soggy. I seasoned both the chicken and spinach mixture with salt, pepper & bit of cayenne and didn't find this dish bland at all. The finished product was moist, quite pretty, and yummy.

This dish turned out fantastic. The only ingredient I omitted was the sun-dried tomatoes and I substituted italian bread for the wheat bread. I served with basmati rice. Truly delicious. Will make again. Update: 3/24/10 - I made this again over the weekend and my husband almost bit into a raw piece of chicken. Please, please cook this dish for about 40 minutes at 350 instead of only 25 minutes at 400.

I loved this recipe. It was much easier than I thought it would be. I used italian seasoned bread crumbs instead of the wheat bread. That's the only change I made. I didn't get a tomato in my piece; I was disappointed about that. Next time I may chop? them up or something. This was excellent and very elegant. I would definately recommend it and it's not like anything I normally make.

Fantastic!!! So far I have tried quite a few recipes on here and only rated one. I was starting to think something was wrong with me when others rated recipes so high and I found them to be fairly bland. Not with THIS ONE. Prep did take a while and I found that I had left over filling (perhaps my fillets were smaller) next time I will use any filling left over, bread it and cook it. More importantly the whole family loved it and to get both of the twins to love a meal is nigh on impossible. Sorry for going on but I was begining to despair.

I served this fabulous recipe for some company (family), and I received a lot of compliments. It was very flavorful! I followed the recipe exactly except for the topping; I took others' advice and used prepared bread crumbs. Also, I didn't see the point in freezing the spinach mixture, but I did it anyway. It also took longer than 25 minutes to bake. Thanks for a great chicken recipe!

My wife and and I made this, and our friends liked it as well as we did. One change we did was not to flatten the chicken, but just butterfly the breast meat and stuffed the filling in. We also cooked it longer than the 25 minutes, but everything else was to recipe. Will make again and will try to flatten out the meat to get different results.

I skipped the sun-dried tomatos because I don't like them (and I didn't have them on hand), and this recipe was still great. I had left over feta-spinach stuffing which I spread and toasted on top of flatbread as an appitezer- yum. The stuffing is so good, I will make it alone to serve a dip with triangles of pita or flatbread.

These were very good, but I think for all the prep and fiddling with rolling up the chicken, I would rather just have a sauce with all the ingredients. Maybe I feel that way because mine were not pretty, I had to use three toothpicks in each roll to keep them closed...Or maybe I will do what some others have done and just cut a pocket and shoved the stuffing in that way...

The only mistake I made with this recipe was not forseeing our guests would want seconds! Absolutely delicious. It did take a bit of extra time to put together, but it was well worth the effort. I marinated the chicken in the fridge overnight and, as others did, served it with pasta in a light sauce of olive oil, garlic, and parsley flakes. I also made a small dish for my vegetarian daughter in which I used tofu instead of chicken and she loved it.

I loved it. I made it for a group of 8. I sent in a photo a long time ago but it has been removed. It was the best recipe ever.

This took a long time to make and I was hoping it would be worth it. It was worth it. I changed a couple things: I used frozen chopped spinach instead of fresh, I only used a couple tablespoons of the sun dried tomatoes and instead of the bread crumbs, I used ritz & saltine cracker crumbs. I will only make this for special occassions because it is so time consuming and a lot of ingredients.

This was a very good recipe! The only thing that I will do differently next time is add less sun-dried tomatoes. Other than that this recipe was excellent!

This was awesome! My husband and I loved it. I made a few changes. I used Fat Free Zesty Italian dressing. I also substituted Mozzarella for the Feta Cheese and Low Fat Cottage Cheese for the Sour Cream. It was great! We usually have left overs, but I'll have to make something else tonight. Loved it!

Spectacular!!! I loved it and so did my roommates. It is a bit pricey for all the ingredients, but it is way worth it. I made it with smothered green beans, and garlic mashed potatoes. Will definitely make this again.

This is my go-to recipe. When I am having people over, I make this because I know it will be good. And I hardly ever use all of the things listed, I use what I have out of the green onions, sun-dried tomatoes, spinach. It is so good! You can even use shake and bake to make it easier.

I made this recipe once. It's time-consuming but totally worth it! The chicken turned out moist and delicious, and the "stuffing" was even better!

This was really good. I also cheated and used store bought bread crumbs which tasted just fine. Also sprinkled with olive oil before I baked. I used fat free sour cream and it turned out fine. Very very good and moist. I served it with some garlic mashed potatoes. Delicious!

I will definitely make this again. I followed the recipe except I used melted butter and Panko for the breadcrumb part. This dish made a great presentation. I will definitely be making this for company. The cook time was perfect for me. I did flatten the breasts since they were kind of thick.

Very good! More prep time than I'm used to but the recipe looked so delicious and I was feeling ambitious today so I went for it. Made a few changes (who doesn't?) I used store bought bread crumbs and frozen drained spinach. I also omitted the mushrooms at the last minute, we like them fine, but it just seemed like it didn't need them. The ingredients without mushrooms was enough, a perfect blend of flavors and I was afraid the mushrooms might interfere with the "perfection". As it was, I had a little stuffing left over when I filled the 6 flattened breasts to overflowing, so I mixed it with the parmesean and breadcrumb mixture before topping the chicken and baking it. It was a huge hit and I had to beat the fellas away from seconds they didn't need so we can have it again tomorrow. Thanks so much for a well written recipe which explained clearly how to do a more advanced dish!

I really liked this but the only problem I had is that it wasn't cooking evenly. Next time I will cut the chicken all rolled up in half (mine were pretty big-maybe I didn't pound it out enough).

This did not do it for me. Sorry!

DEEELISH!!!! I have been eyeing this one for some time now and finally decided to make it tonight...glad I did! Read several reviews and here is what I did. I was only making 2 chicken breats so all of my measurements were 'guesstimates'. I marinated the chicken in some Kraft Zesty Italian for a few hours (did not measure). Mixed up my light feta and light sour cream and added dry chopped sundried tomatoes. Used frozen spinach (chopped) that I microwaved for about a minute and cooked my garlic with some sliced mini baby bella mushrooms. Added all of this to my sour cream and feta mixture and decided to make a small pocket to stuff the mixture into the chicken breasts, it's easier than pounding/rolling and the mixture is quite substantial. I found that I didn't need to freeze the filling. There was some excess mixture, so I placed it on top of the breasts. I used panko crumbs mixed with a bit of fresh parm, pepper and I actually didn't have thyme in the fridge, but had some fresh rosemary so used that instead. Baked for about 45 mins, they were perfect. Wonderful flavour, definitely would be a hit to serve guests. Served this alongside Garlic Broccoli Spears (from this site). Thanks for sharing this superb recipe!!!

My family loved this. I used frozen spinich instead of fresh. I also didn't use the freezer technique. I just stuffed and cooked. I also did as another review suggested and ate the left over filling as a dip with Fritos. I will do that at parties but I will omit the tomatoe. It was good but a little too tangy for a dip.

This was great! Does take time to make and I did alter slightly. Rather than make the breadcrumbs per recipe I just sprinkled seasoned crumbs and Parmesan on top of chicken prior to putting in oven. Also added a tablespoon of pesto and couple slices of chopped bacon (pre-cooked) to the stuffing mix.

I made this for dinner last night, and I have to say, it was just all right. The flavor was really nice, but for some reason it was really salty, which kinda ruined it for me. I may make it again, but cut back on the fetta cheese and see if that makes any difference. I had really high hopes for this dish, and unfortunatly they wern't met. Maybe better luck next time.

Terrific recipe! I skipped marinating the chicken and didn't coat the breasts with bread crumbs. Didn't really get why this recipe would need these extras with so many flavours going on in the filling. I agree with Stromovitch's suggestion and cooked all the veggies together in the pan. I saved a bunch of time (and calories) and ended up with a gourmet meal that was super quick and easy!

Very good! My husband is super picky and even he said it was 5 stars. My 2.5 year old loved it too. Will definitely make it again! Might try a half batch next time though since this made a ton of food. Ended up being more like 12 servings.

This was great! The only changes I made were to switch out the feta and sour cream for fat-free versions, and to use readymade bread crumbs. I also halved the bread crumb mixture, and it was still more than enough. Next time, I might reduce the amount of sun-dried tomatoes, or switch to the dried version, instead of oil-packed. The family thought the flavor of those was a little overwhelming. We had leftover stuffing, and I'm going to use it tonight, spread on top of turkey cutlets. It might be an easier option for a quick weeknight meal.

I LOVED this recipe, as did my family! To make the stuffing a little healthier I used nonfat feta and nonfat plain Greek yogurt instead of the sour cream, and it still tasted wonderful. I didn't bother with the cookie sheet/freezing part for the stuffing; I just let it cool a little and stuck it in the fridge until I needed it--no problem! In the future I may not use a whole Italian dressing for the marinade--I think a homemade concoction of oil, vinegar, fresh garlic & Italian spices would be just as delicious. I will absolutely be making this again - it's a keeper!

This recipe is not kidding the stuffing IS perfection! Everything has enough flavor that no other seasonings are needed. I couldn't believe it. The breadcrumbs are soo tasty also. Made this for a huge dinner party and all were astounded!

I made these a couple of nights ago, and both my husband and I loved them. I didn't have any sun-dried tomatoes, and for some reason I completely forgot about the green onions (found them on the counter after dinner, oops), but they were still fantastic! I was really pressed for time, so instead of flattening and rolling the chicken breasts, I put them in a casserole dish, covered them with the cheese/sour cream/spinach mixture and sprinkled the breadcrumbs over top. Baked for 25 minutes and broiled to brown the breadcrumbs...perfection! I've already put them on next week's menu.

Great recipe. I used Greek dressing since I was out of Italian. Even my kids enjoyed the flavors.

This was really yummy! I,like others, used store bought breadcrumbs & cut a pocket in the chicken to stuff it. Omitted the mushrooms. But made it the same otherwise. The filling looked yummy enough to eat by itself! I will be making it again! Just made this again tonight, per my 12 yr. old sons request. Just as yummy. My FIL had a good idea. Next time I am going to try cooking the chicken & shredding it & mixing it in with the filling. Maybe serve it with pasta or some flatbread to roll it in. That way we can get an even better mix of the chicken & filling!

This was fabulous...it perfumed the house while cooking, and got raves from my guests. Mine took about 15 minutes longer to cook than the recipe called for. Instead of tearing up bread, I used panko crumbs, which gave a great crunchy topping. Thanks for a great recipe; my chef's cache has gone up a notch with this dish.

Made this for my boyfriend and his brother who are both very picky eaters. They LOVED IT. Ask me to make it all the time. Then his mom tried the left overs and said it was AMAZING. Everyone who has had this dish is very impressed. The leftover stuffing freezes well to make a second (smaller) batch. Can put the stuffing on other stuff too it's so good. I am a beginner cook, and this was easy and well worth the effort!

Really good. My husband loved it and said it was still very good the next day!

This was good. Nice tasting, the spinach, sun dried tomatoes and feta was a good combo. My picky son didn't like the filling. The chicken did cook up nice an moist. I did put a little bit of melted butter on top of the bread crumb mixture, and then hit it with a spray or two with PAM. Served with baked potatoes and corn. I will make again. I would say this is good enough to serve to company. Thanks for the post!

Excellent, highly recommend. I roasted red peppers instead of sun dried tomatoes due to family preference.

This was excellent. My family don't eat mushrooms so that is the only change i made.

I made this recipe with kale since there is no fresh spinach available because of the e coli problem. I haven't had it with spinach, but it was delicious with kale!

We loved this. I made it without mushrooms since I do not like them. The other alteration I made was I used Italian Seasoned Breadcrumbs, dried garlic and shredded parmesan on top. I had extra filling, so I sauteed and added more spinach to the extra filling and served it on top of linguine as a side dish. I will definitely make this again.

This chicken was absolutely delish! Left out the sun dried tomatoes as I didn't have any, and the mushrooms as I had already used them for stuffed mushrooms, and it still came out amazing :) (Of course I added a couple extra garlic cloves as we are garlic fanatics!!) Making it again tonight, definitely a pleaser! Thank you!!

This recipe is wonderful! I made a few minor changes in the preparation such as chopping the mushrooms and spinich in the food processor to make the filling a little more creamy and I used sundried tomato and basil feta cheese instead of plain. I used this for a monthly cook off and won! No suprise there - this chicken ROCKS!

This recipe was a hit at our house. I didn't have time to marinate the chicken and used panko bread crumbs, but otherwise stayed true to the directions - thank goodness we had all ingredients on hand. This one's a keeper! Thanks for posting. :)

very good flavor, a little dry. I used low fat feta cheese, maybe that is the reason. Net time, I WILL PUT BUTTER OVER THE CHICKEN

this recipe was perfect as is. The stuffing mix also makes a great dip.

The stuffing is amazing, especially with the sundries tomatoes! The chicken as a whole was very flavorful.

This was an absolutely awesome dish! I only made a few changes: I used less feta and added some cream cheese because 1 1/2 cups feta can be expensive, I used a package of frozen spinach, which is much cheaper and I used a yellow onion instead of green onions. Everyone raved about it!

This recipe is amazing! I used 7 breasts, left out the green onions, used 2 can spinach drained and squeezed well. I also used italian style bread crumbs and once on top the chicken lightly sprayed with pam. No freezing. I added oregano on top of the chicken before putting the bread crumb mixture on. And last, I used sun dried tomatoes that were not packed in oil to cut down the fat content, and fat free italian dressing in which I did not use the whole bottle. Marinated for 1 1/2 hours. Has a better presentation than the pictures provided. Thanks so much for sharing! And no, it is NOT bland! You must have done something wrong. Full of flavor.

This was an excellent stuffed chicken recipe. The only changes I made were to marinade the chicken in Greek salad dressing (I thought with feta cheese, Greek dressing would be a nice compliment) and drizzle melted butter over the crumbs before baking, this way it gets crispy and stays moist. Thanks for sharing such a yummy dish!

These are fantastic! I did change the bread crumb topping. Instead of using stale bread, I used a mix of panko crumbs, Italian bread crumbs, and fresh grated Parmesan. I also cut the breasts up the middle instead or rolling them. I will be making this again and again!

Great recipe to make the night before you want to serve it!

Very good. I followed this exactly, except I used half the sun dried tomatoes.

This was awesome. I have never rated a recipe before, but I have never gone wrong using this site before. I made this on Christmas eve and received RAVE reviews! I then froze the leftovers and they reheated beautifully. Very moist and delicious. I didn't pound the chicken very thin, so I knew it would take longer to cook, but trying to time the rest of my meal kept the chicken in a bit longer than I planned, and it was still delicious. I cooked them for one hour. The only change I made was using the prepared bread crumbs. I will definitely make this again.

I understand why this recipe is rated so highly - it's a great blend of flavors. However, I'm sensitive to salty dishes and this one is too salty for me due to the feta and parmesan. Other than that it's great.

My husband who is a solid "MEAT AND POTATOE MAN" loved this dish. I was on the edge of my seat waiting for his response. After the first bite he was impressed and happy for the change. I will make this again and again.

I doctored this recipe quite a bit the first time I made it and it was excellent. I am still bragging on how good it turned out. I only used 4 chicken halves cause I was cooking for two. I used Progresso bread crumbs instead of homemade ones and mixed in some parmesan cheese. For the filling, I used Italian cheese and grated Parmesan instead of feta mixed with the sour cream. I left out the mushrooms and tomatoes too. I did not have to freeze this mixture as it was pretty thick and handled well. When I filled the chicken breasts, I didn't roll them, when I cut them in half I made the top part thin so I could just fill it on the thicker half and cover it with the thin half and toothpick them together. It did come out some while cooking but for the most part stayed intact. I didn't do any measuring, I went off of sight, but it was close to 2/3 of the recipe amount.

THANK YOU for making me look soooooo good!!! My guests called me a Martha Stewart Prodigy! Ok, these do take a while but there are a few easy shortcuts. #1 Use a pkg of frozen spinach thawed & drained. #2 Use Panko bread crumbs (awesome tasting). #3 use 1 cup of sour cream (too dry without it). I served with linguini stirred with garlic, olive oil and parsley and chopped veggies lightly stirfried (zuchini, orange pepper, sugarsnap peas). You will look good with this recipe - THANK YOU!

When I found this recipe I got very excited. Despite the fact that I did not have most of the ingrediences and tried to make them up myself - it was delicious. I can imagine that when done according the original recipe it rocks! (I made my breadcrumbs mixing plain breadcrumbs, parsley, salt, peper and parmesan. Instead of goat or feta cheese I cut tiny cubes of mozzarela cheese and mixed it with sour cream. I also did not have Italian dressing so I made my own following one of the recipes posted on All recipes) As a side dish I recommend Red Garlic Potatoes posted by MARDI1030. It went perfectly together. If you have kids that like canned fruit - try to serve it with tangerines :-) Yummi