Stuffed Chicken Breasts

and loved that they were baked in the oven. I used gluten-free breadcrumbs and added my own Italian seasoning. I used frozen spinach as that was what I had- ensured it was well squeezed out before using. I found them a little tricky to roll but they were a dish you could serve to company.

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Nice recipe! Thanks!

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We loved this recipe! So easy and so delicious! I used garlic powder instead of garlic salt and did not add any salt to the recipe....otherwise I followed it pretty much as written. FAB! Thanks Chef! RSC 11

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We loved this! I used smoked gouda and it really added to the favor! Thanks for the great recipe! Sorry! Forgot the stars the first time! Definitely a 5-star recipe! :)

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5 Star - A fantastic recipe, we all really enjoyed this chicken. I kept everything as written for Hubby and Little Miss (DD) and used egg subsitute for mine. The flavours all really went well together. Thank you RSC #11 Chef

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I use baby spinach which I rough chopped after microwaving for 20 seconds. I had enough filling to fill 4 breast. I did use additional crumbs. Place into a sprayed oven safe dish. I myself like to tie each with twine but used the toothpicks. I try not to use salt or cut back by using seasoned salts which has more flavor and less sodium. The one I used for this recipe is Golden Spice Mix. I baked for 30 minute which resulted in a tender breast.

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5 stars, a very good stuffed chicken, we loved the filling; i used smoked gouda cheese and made it as instucted. The instructions were very clear and easy to follow. The timing and oven temp were right on, it turned out perfect. We loved the crust also, nice and crunchy and yet the chicken was lovely and moist. Good luck in the contest.

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These were very tasty. Even though I'm not talented at rolling them up, they looked pretty good and baked nicely. This was an easy way to make a fancy meal.

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