"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Stuffed Chicken Breast Recipe

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This recipe for Stuffed Chicken Breast, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Martin
Added: Tuesday, April 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 skinless boneless chicken breast halves pounded thin.
1 (8 oz.) bottle Italian style salad dressing
2 c. Italian style bread crumbs
1/2 c. of shredded Parmesan/Romano/Asiago cheese blend
1/8 tsp.. seasoned pepper blend
1 1/2 c. feta cheese, crumbled
1 c. sour cream
2 tbsp. vegetable oil
3 cloves minced garlic
4 c. chopped fresh spinach
1 c. mushrooms sliced (Omit if you don't like mushrooms)
1 (8 oz.) jar oil packed sun dried tomatoes, chopped
1/4 tsp. parsley

Directions:
Directions:
Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly and refrigerate at least 1 hour.

In a large bowl, stir together feta cheese and sour cream. Set aside. Heat the oil in a large skillet over medium low heat. Stir in garlic. Then add the spinach and cook until it wilts. Stir in green onions and cook 2 minutes. Remove spinach to plate and leave liquid in pan. Stir in mushrooms and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly then combine with feta cheese and sour cream. Stir the sun dried tomatoes into mixture and spread onto a large cookie sheet. Place in freezer for about 30 minutes. Preheat oven to 400. Place chicken breast on a cookie sheet and place about 3 tbs. of filling mixture into the center of each breast. Roll the breast and secure with a tooth pick. Transfer chicken into a baking dish and sprinkle Italian bread crumb mixture over chicken. Bake uncovered in oven for 25 to 30 minutes until brown.

Personal Notes:
Personal Notes:
This recipe was given to me by my sister, Linda Barnes.

 

 

 

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