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Italian Stuffed Chicken Breasts

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Italian Stuffed Chicken Breasts
Cooking Light, MAY 1997

Okay, so we didn’t actually use CHICKEN BREASTS! We had pork chops in the freezer and stuffed those. Figure, the taste of the stuffing wouldn’t change THAT much. I was right! It didn’t. Being as the recipe is mainly for the stuffing anyway, I didn’t think the jacket it was wearing mattered.

So, 1T breadcrumbs didn’t look like much to me along with the 1T Parmesan. I just didn’t see how it was going to stuff our chops. I probably stuffed them too full! *snort* The taste of the stuffing was delicious. The pancetta was kind of lost, though. I could taste something salty in the stuffing, but not the full flavor of the pancetta. You might be better off to try just some bacon bits or something to get the same effect.

I don’t know that I’d use THIS EXACT recipe again, but it is something I’d tinker with to get to my liking. Hell, that’s how much of my meals are anyway. A little more this, pinch more of that just to make it taste the way I like it. I think we’ll stuff some chicken breasts next time, though. I may revisit this post with updates as I try things out.

Measuring cups and spoons
Two cutting boards
knife
Saute pan

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