Here, chicken breasts are stuffed and then seared until golden-brown. The pan sauce is made separately, which both saves time and prevents the stuffing from getting into the velvety sauce.
Serve with garlicky sautéed spinach and crusty bread.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This is a 6 star recipe if Fine Cooking let you turn it up to 11. A restaurant quality dish that comes together quickly. I finished the chicken in the oven at 400 degrees for about 12 minutes after browning it, but I had doubled the recipe to 8 breasts to feed a crowd. Made the pan sauce in the pan that I had browned the chicken in. Delicious - a definite keeper.
Excellent! Cut back on the amount of butter in the sauce and used feta since that was all I had. Loved it!
Delicious. Works well with Feta if that's what you happen to have in the fridge. Served with boiled green beans finished with sea salt, fresh pepper and a dash of sesame oil. Garnish beans with fresh cherry tomatoes, halved. The colors and texture combinations are quite nice. I had some issues with the butter scorching, as it took a while for the chicken to cook through. I would recommend using a higher temp friendly oil and finishing with a pat of european butter for flavor.
The recipe looks great but it calls for boneless skinless breasts, yet the picture looks like these have skin. If you've ever made this, which one is it -- with skin or without?
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?