This recipe is really great. I used flavored goat cheese (garlic and herb or tomato and basil).
Chicken Stuffed with Goat Cheese and Garlic
Funpuff Posted: 10/31/10
kls2003 Posted: 09/12/09
Pretty good. I'm a huge goat cheese fan - so anything with goat cheese is automatically good. I pan seared the chicken after it was rolled to lock in some moisture; I think it helped. It wasn't a "wow" recipe, but very solid.
snoopka Posted: 04/20/09
Very good recipe...the whole family loves this dish. My college age daughter requests it when she comes home. You have to use FRESH basil and garlic. Served with garlic bread and salad.
margascav Posted: 12/31/10
I have made this for company several times. It is easy and outstanding. You can even roll up the chicken and refrigerate it a few hours in advance or overnight before you cook it in the marinara. A high quality marinara with lots of garlic makes a big difference.
KristineA Posted: 09/01/10
My family loved this! I loved how easy it was- flatten chicken, rub goat cheese on, add some spices, roll up and drop in pan with spaghetti sauce! I forgot to use the toothpicks, but it didn't seem to matter. I did use fresh basil and real garlic- added a couple extra whole cloves to the sauce because we are real big roasted garlic fans! It was yummy spread on the crusty bread we served with it and pasta. I will defiantly be making this one again!
skspillman Posted: 11/13/11
Instead of pounding the chicken, I cut a slit in each chicken breast and put the cheese mixture in that way. I cooked them about 35 minutes instead of 25, and they were done perfectly. I served the chicken and sauce over whole wheat spaghetti, and it was good--a simple, tasty recipe, definitely a keeper.
BraveNewGirl Posted: 03/03/13
Very good, although I added more cheese.