Chicken Breasts Stuffed with Perfection

Chicken Breasts Stuffed with Perfection

262
PREGOCOOK 115

"What's not to love about anything with feta, spinach, sun-dried tomatoes, garlic and mushrooms in it? The best thing about these is that they are easily prepared a day ahead or frozen and eaten later. These are perfect to have for company along with a nice salad and the Chocolate Lava Cakes for dessert."

Ingredients

2 h 45 m servings 633 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 633 kcal
  • 32%
  • Fat:
  • 35.9 g
  • 55%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 44.4 g
  • 89%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 1555 mg
  • 62%

Based on a 2,000 calorie diet

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Directions

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  1. Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
  2. Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.
  3. In a large bowl, stir together the feta and sour cream. Set aside.
  4. Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.
  5. Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
  6. Preheat the oven to 400 degrees F (200 degrees C).
  7. Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.
  8. Bake, uncovered, in a preheated oven for 25 minutes.

Footnotes

  • Marinating Footnote
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

262
  1. 356 Ratings

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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 s...

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 ga...

This recipe not only tasted great, but it also came out looking great too! I made it strictly following the recipe the first time and loved it, but it does take a while to make. The second time ...

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 th...

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...

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 ...

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 seasoni...

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

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 toppi...