Chicken Breasts Stuffed with Perfection Recipe

Recipe by: PREGOCOOK

"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."

Directions
Ingredients
Nutrition

Directions

Prep1 h
Cook45 m
Ready In2 h 45 m

1Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
2Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.
3In a large bowl, stir together the feta and sour cream. Set aside.
4Heat 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.
5Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
6Preheat the oven to 400 degrees F (200 degrees C).
7Place 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.
8Bake, 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.

Ingredients