With a garlic butter sauce over delicate angel hair pasta, this tomato-basil shrimp and pasta meal is straightforward and tasty.
| Prep Time: | 1 hr |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 skinless, boneless chicken breast halves – pounded thin
- 1 (8 ounce) bottle Italian-style salad dressing
- 8 slices of stale wheat bread, torn
- ¾ cup grated Parmesan cheese
- 1 teaspoon chopped fresh thyme
- ⅛ teaspoon pepper
- 1 ½ cups feta cheese, crumbled
- ½ cup sour cream
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 4 cups chopped fresh spinach
- 1 bunch green onions, chopped
- 1 cup mushrooms, sliced
- 1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped
Instructions
- Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
- Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.
- In a large bowl, stir together the feta and sour cream. Set aside.
- 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.
- Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- Bake, uncovered, in a preheated oven for 25 minutes.
- 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.
Nutrition Facts
| Calories | 622 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 119 mg |
| Dietary Fiber | 5 g |
| Protein | 43 g |
| Saturated Fat | 13 g |
| Sodium | 1517 mg |
| Sugars | 9 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
I will never make again
The chicken was good, Still a little dry even with the addition of a cup of Sour Cream. Has anyone added Cream Cheese to the Sour Cream.Feta mixture? Do you drain the Sundried tomatoes or add the oil to the mixture? Next time I will salt and pepper the chicken also. The smaller the breast the better. I filleted and flattened my breasts and they were huge! I only got five breasts to my 9×13 dish. I would make this again with alterations. Please reply to my questions. Thanks
I made this for supper last night, and it is outstanding. I had found the recipe the day before, bought all of the ingredients, and then could not find the recipe again! There are many that are very similar, but I really wanted to try this one. I finally found it, and made it, and wow! I like to make a dish by the recipe the first time, then make changes to better suit our taste, if I need to. Had the 8 slices of bread, so I used them, rather than the breadcrumbs. This was a winner. It’s a lot of work, and you can’t be in a hurry if you’re making it, but oh my goodness! It’s worth all the trouble! The only thing I didn’t do exactly by the recipe, was to add a whole jar of sundried tomatoes. My husband doesn’t love them, so I added a healthy amount, but not the whole jar. We will definitely put this in the favorite recipes file!!
kinda sorta followed the recipe.. used boxed stuffing and added stuff that I had on hand.. Little bit of fresh sage and some leftover breakfast sausage.. plus and egg.. rolled them up in the marinated breast,, delicious… I think you can follow the basics of this recipe and stuff the chicken whatever floats your boat and it will be great…
Feta too strong. We’re changing cheese next time
This recipe had many steps, I can deal with that. The sun-dried tomatoes overwhelmed all the other flavors and made it so I started picking them out just to taste the other stuffing ingredients. IF I make this again, I would probably use 1/3 of the sun dried tomatoes.
Made as written. I’ve made these several times, a little work, but always come out great!
I used seasoned bread crumbs and simplified the cooking of the stuffing ingredients and assembly. At first I thought it was an 8/10 but I went back for more so it must have been pretty good. My husband gave it a 10/10. After we ate I took the drippings and made a gravy that I put in the bottom of the leftover containers. That way if we get a bite of plain chicken we can dip it in the gravy. I forgot to chill the stuffing so I put the assembled chicken in the freezer for about 40 minutes and just cooked it longer (using a meat thermometer). Thankfully the stuffing stayed put.
We had this dish at our neighbors house and it was wonderful exactly as prescribed by the recipe! I decided to make it this evening but when I started reviewing the comments from others who made also made this, decided to make a small modification and it was really delicious!! Instead of making the bread topping I seasoned the breasts with salt & pepper, rolled the stuffing as instructed then, made a mixture of Mayonnaise and Parmesan cheese (1/2 C Mayo & 1/4 C Parmesan) and spread over the top of stuffed breasts. I then sprinkled “seasoned” Panko breadcrumbs over the top and baked. The chicken was really moist and very flavorful! I also used Bell & Evans thin sliced breasts so did not pound and cooked for an additional 10 minutes.
My 92 year old mom ate every single bite. I made it with thighs and just put the thighs on top of the dip. Every bite was great. The stuffing would make a great dip.
Loved it.. I love all your recipes. Great ideas for A variety of meals. Especially for picky eaters. Thank you for sharing.
Did not have sun dried tomatoes but came out wonderful.
I really liked this recipe. I made it as written. The “stuffing” was so good that we ended up eating it as a dip with our nachos! Will definitely make this again.
It took longer than 25 minutes to bake. Our boneless chicken breast must have been bigger than the recipe. I baked for about 45-50 minutes.
I used panko bread crumbs and goat cheese. I kept the chicken flat because it wouldn’t roll easily even though I pounded it thin and put the cheese mixture and crumbs on top. My husband loved it. His new favorite dish. Baked at 350 for 30 minutes.
Made as noted. Great flavor combinations. Breasts held together and looked great when served.
I reduced the recipe in size as we had 3 chicken breasts. We found the spinach flavour overpowered the rest the ingredients, if we made it again we would leave out the spinach.
I made this recipe tonight and it was delicious! I made one piece of chicken with the feta cheese and another with goat cheese. I sliced both in half after cooking and my husband and I did a taste test. I enjoyed them equally but my husband preferred the goat cheese. I used the Italian bread crumbs mixed with grated parmesan cheese and pepper like one reviewer suggested. I also brushed melted butter on top after about 20 min of cooking. I had fairly large chicken breasts so it took about 40 min or so to cook. The only problem I found was that a lot of the stuffing leaked out while cooking which was fine when it was just my husband and I eating it but I want to make it for a dinner party and I’m worried about the presentation. I may try and cook it at a lower temperature and maybe add a little less stuffing.
I made several changes. I used 4 ounces herbed goat cheese instead of feta and sour cream. I added sun dried tomoatos to the mixture as well.I also used a balsamic reduction with 2 tablespoons of honey and 2 sautéed shallots instead of Italian dressing. I added sautéed mushrooms (bella but button would work also) as the chicken baked. I did not use bread crumbs to cut down on calories. Made this way, it is a family favorite. The original recipe is good but this is how my family prefered it.
My husband and I really enjoyed this recipe. I lucked out finding it as I had almost all the ingredients. I only made 2 breasts so I reduced everything. I used prepared and seasoned bread crumbs but still added the parmesan. I also used Italian Seasoning as I didn’t have any thyme. I also didn’t have any sundried tomatoes so I marinated the breasts in Kraft Sundried Tomato & Oregano dressing. Sorry, but I also baked them at only 350 as I had a casserole in the oven with the breasts. I just baked it for 45 mins approx. I turned off the oven and left them in there for another 20 or so while we finished our Netflix show. Very tasty, crumbs browned nicely and breasts were even moistish. I will make again and try following ingredients exactly (except for the crumbs – I’m all for ready-made!).
I used this recipe for the “perfection stuffing” – which really is perfection – but not the rest. I like to coat my stuffed chicken breasts in garlic butter, then roll in a mixture of panko, parmesan, italian seasoning and salt. If there is extra after the breasts are breaded, I heap it on top and then spoon the extra garlic butter over top. Bake at 350 in convection for 30-minutes. Yum!! *Note: make sure to season the breasts with salt or they will be bland.