Herb and Goat Cheese-Stuffed Chicken Breasts

  • DesireeandChris Posted: 03/31/11
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    Great, easy weeknight chicken recipe. followed directions and added about 5 min under broiler on under side of chicken. the mint was delicious and made me ready for spring!!!

  • JRolls1 Posted: 03/27/11
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    Tastes decadent for such a healthy dish. We'll definitely make this again.

  • Beachi428 Posted: 03/28/11
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    I really liked it and followed Raya's suggestions (thanks Raya!) for adding mushrooms and onions to the spinach and the only thing I would add is some garlic to the cheese mix because it wasn't quite as powerful a flavor as I had anticipated. Still, really good, easy and I will make it again!

  • KOWedekind Posted: 03/20/11
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    This was absolutely delicious. It is fancy enough for company, but easy enough for a weekday dinner. Hard to believe it was light!

  • RNasim Posted: 03/24/11
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    This recipe was amazing!! I made a few minor changes. After browning the chicken and putting it brown-side-up on the baking pan, I covered it with foil and baked it for 20 minutes at 350 degrees instead of broiling. This is a STUFFED chicken breast, and it needs a little extra time to cook, the foil and the baking temp assure that this happens without drying out the chicken. Yum! I sauteed 1/2 of an onion and 2 cups of mushrooms before adding the spinach to the side recipe. Served with brown rice. Definitely a keeper!!

  • priscilla907 Posted: 03/24/11
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    Very yummy! I flattened the chicken breasts with a mallet and then rolled the filling inside. Cooked it on the stove top in an iron skillet and then it went under the broiler for about 8 mins one side, flipped it, and 5 mins on the other.

  • Sophiad13 Posted: 05/25/11
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    Made this last night and thought it was just ok. The chicken came out great, moist and tender. The stuffing was pretty good except the mint really overpowered everything else so that it was the only thing you could taste. probably won't be making this again unless i substitute the mint for something completely different

  • Kitchengeek Posted: 04/19/11
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    Good taste and came together quickly. I did brown both sides, but didn't need extra time in the over and chicken was cooked through and not dry. Will do again.

  • yumyumgirl Posted: 04/22/11
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    A delicious and easy dish to pull together on a weeknight. I too substituted whole wheat breadcrumbs for the panko, and did not have mint so substituted extra parsley. The chicken came a little dry from the broil so will take the recommendation of baking for 20 mins. at 350 degrees after browning the next time I make this. My husband loved this recipe - he ate twice the amount he usually eats! Served this with wide pasta noodles and a green salad. It's a keeper!

  • CassieCooker07 Posted: 04/20/11
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    This was delicious! I doctored it up a bit though. Instead of the goat cheese, i used Philadelphia Cooking Cream Cheese (Italian Cheese and Herb.) I also added the mushrooms to the spinach, as well as some four-cheese tortellini pasta, and a little bit of some leftover cheese mixture to it. Added some boiled asparagus on the side. Along with RNasim, I covered the chicken and baked it at 350 degrees to keep the moisture. It was pretty quick and easy to make too. Overall, I would make this recipe again for regular dinner night.

  • Belladonna714 Posted: 04/19/11
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    This Chicken was very bland and disappointing. I did use whole wheat panko, basil in place of mint, and goat feta but it seemed like it needed something else maybe sundried tomatoes? I pounded the breasts thin then rolled them around the stuffing. Seared on one side then baked in the oven to finish. I also though the spinach could have benefited from garlic in addition to the red pepper flakes. I would not bothering making this one again.

  • winterinsomnia Posted: 08/17/11
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    I really loved the goat cheese in this recipe. My husband and I both agreed that something was a little off, and it was the mint! I even reduce the amount from 2 tablespoons to 1 because of other reviewers, but it was still too strong and over powering. We were also expecting more of a kick, but didn't really get it. maybe some garlic salt or the recommended sun-dried tomatoes. We agreed that it would be worth trying again with some major edits.

  • SandiMcMc Posted: 01/01/12
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    I made this stuffed chicken as a part of our Cooking Light Virtual Supper Club. Here is the blog link - http://whistlestopcooking.blogspot.com/2010/06/cooking-light-virtual-supper-club.html - The goat cheese stuffing is easy to whip together. I think it would be much easier to use chicken cutlets - but chicken breasts work fine. This is a winner! y'all enjoy ~ Sandi @ the WhistleStop Cafe

  • ajvogt Posted: 02/08/12
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    I was confused by this recipe. Why pan fry and then put in browned side UP under the broiler? That seemed like misprint to me. SO I browned it in the frying pan and put it browned side DOWN for eight minutes. It was cooked through (after resting under foil for about 5 minutes) but still not a thrilling dish. Won't make it again.

  • mareedan93 Posted: 02/25/12
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    I would probably never make this again. I didn't find that there was a lot of flavor. There are defiantly better chicken recipes out there!

  • BeckyJL Posted: 02/04/12
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    Nice flavor. Had to adjust the cooking time significantly however.

  • nomsdos Posted: 07/31/13
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    I reduced the mint in half since I wasn't sure if it would be too powerful. It was just right but I might be willing to increase it too. I also used thin sliced chicken breasts pounded out even thinner. They cook faster and aren't so "meaty" that you can't enjoy the filling. I do this with all stuffed chicken recipes. For the spinach, I add my own fresh croutons which are really just bits of high quality bread, skillet cooked until browned in kosher salt and olive oil. No need to serve another carb with it this way, just add a good salad.

  • daneanp Posted: 03/02/14
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    These were good, but lacking something. I pounded the breasts flat and rolled the cheese/herb up, securing with a skewer. I pan sauted for 10 minutes, broiled for 10 minutes (did not flip the chicken as I wanted both sides browned) then baked at 450 for 15 minutes and they came out perfectly. As to what I'd change, I'd add some lemon zest and garlic to the cheese and probably season the chicken with some herbs. The mint was not overpowering at all. Loved the spinach. DH declared it a hit.

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