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<blockquote data-quote="Dannyalcatraz" data-source="post: 7983139" data-attributes="member: 19675"><p>Tried this recipe tonight:</p><p>[URL unfurl="true"]https://www.eatwell101.com/stuffed-chicken-breast-recipe[/URL]</p><p></p><p>I did have to make a couple changes- see below- but the overall result was happy people at the dinner table. Very flavorful, fairly simple, and it is flexible enough to alter for personal tastes.</p><p></p><p>The main changes I made:</p><p></p><p>1) I stretched the recipe to feed 4.</p><p></p><p>2) I used akkawi cheese instead of mozzarella. Akkawi is an Israeli cheese that is similar to mozzarella, but is firmer and saltier, with a slightly stronger flavor.</p><p></p><p>3) I had some excess spinach, so I chiffonaded it and added it to the sauce. I also added sliced portobello mushroom. Buttons might have worked better, but they definitely worked.</p><p></p><p>4) the balsamic vinegar I used was a white balsamic- not as sweet as some of the darker ones.</p><p></p><p>5) I used some HUMONGOUS boneless, skinless chicken breasts. It was what I had on hand- my aunt got them $1.40/lb at Sam’s- but <em>THAT</em> was almost a critical error. I understand the temptation, but smaller breasts would have been easier to cook properly- these were so big (seemingly almost turkey sized) that I was having trouble cooking them through properly. So the next time I do this or anything like it, I’m either using smaller breasts or pounding the big ones flat.</p><p></p><p>6) I didn’t add the sauce to the breasts in pan. Instead, I plated the breasts, deglazed the pan, and added that to the sauce pan. <em>Then</em> the sauce was spooned onto the breasts. That let the color and seasoning stay on the meat.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 7983139, member: 19675"] Tried this recipe tonight: [URL unfurl="true"]https://www.eatwell101.com/stuffed-chicken-breast-recipe[/URL] I did have to make a couple changes- see below- but the overall result was happy people at the dinner table. Very flavorful, fairly simple, and it is flexible enough to alter for personal tastes. The main changes I made: 1) I stretched the recipe to feed 4. 2) I used akkawi cheese instead of mozzarella. Akkawi is an Israeli cheese that is similar to mozzarella, but is firmer and saltier, with a slightly stronger flavor. 3) I had some excess spinach, so I chiffonaded it and added it to the sauce. I also added sliced portobello mushroom. Buttons might have worked better, but they definitely worked. 4) the balsamic vinegar I used was a white balsamic- not as sweet as some of the darker ones. 5) I used some HUMONGOUS boneless, skinless chicken breasts. It was what I had on hand- my aunt got them $1.40/lb at Sam’s- but [I]THAT[/I] was almost a critical error. I understand the temptation, but smaller breasts would have been easier to cook properly- these were so big (seemingly almost turkey sized) that I was having trouble cooking them through properly. So the next time I do this or anything like it, I’m either using smaller breasts or pounding the big ones flat. 6) I didn’t add the sauce to the breasts in pan. Instead, I plated the breasts, deglazed the pan, and added that to the sauce pan. [I]Then[/I] the sauce was spooned onto the breasts. That let the color and seasoning stay on the meat. [/QUOTE]
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