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Stuffed chicken breasts without spinach- alternatives to Cordon Bleu?

I'd like a few variations on stuffed chicken breasts. We've been having Cordon Bleu a lot, well more than a lot and I'd like to mix it up. Any favorite recipes without spinach?

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  1. There's a Chain restaurant that used to make an incredible Stuffed Chicken Breast with Guyere Cheese rolled in breadcrumbs.....Everytime I went there, I had to order it.

    The most popular recipes almost always include cheese and a type of ham and almost every country has a popular version of it. I like Asparagus and Prosciutto with some type of sharp cheese, but a bland cheese like mozzarella would work too. If a gree vegetable is not to your liking, then Sun-dried tomatoes or Roasted Peppers would be a nice alternative.

    My favorite Stuffed Chicken Breast though is a properly prepared Chicken Kiev.....simple, but very satisfying.

    2 Replies
    1. re: fourunder

      I think you gave me a great idea for this weekend. I have been obsessed with the Divina marinated roasted tomatoes so I thought I might do a combination of roasted tomatoes and smoked mozzarella. I imagine that'd be a nice combination.

      1. re: fldhkybnva

        Why not add some diced olives in there too?

    2. My husband made this recipe last night: http://www.williams-sonoma.com/m/reci... He stuffed filet mignon instead but I bet it would be even better with chicken.

      1. Prosciutto and goat cheese. Check Epicurious.com for tons of stuffed chicken breast options.

        5 Replies
        1. re: wincountrygirl

          I picked up some prosciutto this morning with the though to perhaps change the dish by substituting it for the ham. It's so thin. Is there a good way to separate slices? Also, I usually use 1 slice of ham but 1 slice of the very thin prosciutto seems like it wouldn't add much even though I know it can be quite flavorful. Do you usually just use 1 slice?

          1. re: fldhkybnva

            It adds a lot of flavor. If you can't separate the slices you could chop it up and mic it with the goat cheese. Usually the slices are not laid out on top of each other, just overlap slightly. If you take it out of the fridge and let it come to room temp the slices are easier to separate.

            1. re: fldhkybnva

              Ask the person slicing your prosciutto to place a paper between slices, that way you can pull away as many slices as you need without them sticking together and tearing.

              The prosciutto is a more concentrated and salty flavor than ham, so yes, 1 slice is usually enough for a chicken breast.

              An asparagus spear with the prosciutto and smoked mozz would be a nice combo too:)

              1. re: gingershelley

                Wow you just keyed in on 2 of my favorites - asparagus and smoked cheese.

            2. re: wincountrygirl

              First Cordon Bleu I had was in a very nice big café in Chapel Hill, and it was stuffed with prosciutto wrapped around Gruyere. I've never tried making that, but I'll certainly never forget it. It's another one of those dishes that's a lot easier to do in a restaurant setting, since all the hard production work can be done before the kitchen gets busy, and then they can be finished and plated to order.

            3. Some of my favorite (non spinach) stuffed chicken breast are:

              cream cheese and chopped fresh herbs

              sautéed fresh mushrooms, onions, garlic mixed with parm and bread crumbs. add a sprinkle of mozzarella too.

              wild rice mixed with sausage, onions, celery

              asparagus, ham/proscuitto and cheddar. also really good with goat cheese.

              traditional bread stuffing and cranberry

              35 Replies
              1. re: foodieX2

                Lots of great ideas! We normally dont cook chicken breasts ( we like the thigh), but these recipes sound great. I think I will try the cream cheese and herb this weekend.

                1. re: foodieX2

                  Wanted to report back. Made them stuffed with cream cheese, garlic, parsley and tarragon. Stuffed the breasts, rolled them, dredged in flour, dipped in egg, then bread crumbs. Let sit in the fridge for a few hours, then baked in the oven. Delicious! Will try with the mushrooms next time.
                  Have only enjoyed boneless, skinless breasts on the grill- but I am now a convert to this method. Thanks!

                  1. re: macca

                    Great to hear! Glad you enjoyed them.

                    1. re: macca

                      macca, that sounds like a great stuffed chix combo!

                      1. re: LindaWhit

                        I am happy with this thread! As I said, hardly ever use boneless, skinless chicken- but now I have lots of ideas. Now my only issue is finding chicken breasts that did not come from amazonian chickens! I bought the boneless, skinless, half breasts last week, and had to cut them in half they were so big.

                        1. re: macca

                          So, play butcher...and you might want to pound them for a more even cooking in the oven.
                          Cooking is all about prep and detail...relax and enjoy!

                          1. re: designergirl

                            Did not have to pound them- l ike breadcrumbs, that is one of my least favorite kitchen tasks! But I did slice them all in half and froze- so I am good to go next time!

                          2. re: macca

                            I'm pretty sure that Trader Joe's sells smaller, non-Frankenchicken breasts. I would do the same as you - cut them in half lengthwise and *then* pound them.

                            1. re: LindaWhit

                              Instead of pounding chx (one of my least favourite kitchen tasks) I've now taken to slicing them in half through the centre to make them thinner.

                              Not sure if I've explained this well but if the chx breast was about 1" thick then I'd cut it across the middle (as if I was about to butterfly it) but I cut through so now I have 2 pieces each 1/2" thick. You can repeat this step if the chx is really thick. It's quicker and less messy/noisy than pounding.

                              1. re: Breadcrumbs

                                That is exactly what I did! I also popped them in the freezer for about ½ hour- made them much easier to slice.

                                1. re: Breadcrumbs

                                  I do this as well and posted about it below because I didn't see this thread - it's infinitely easier than the roll method and you can fit much more in. I actually stuffed quite literally a cereal bowl full of broccoli into 2 breasts last night without leakage or frustration.

                                  1. re: Breadcrumbs

                                    That's what I said I do as well with the Frankenchicken breasts. But I still think they need some pounding, even after slicing in half lengthwise.

                                    1. re: LindaWhit

                                      The slicing also makes them more tender IMO. I probably will be a lifelong stuffed chicken lover, but this thread has me wondering why I prefer this much more to the same toppings on top - just a curious thought but I love all of these ideas as stuffed chicken has become at least a twice weekly meal.

                                      1. re: fldhkybnva

                                        Oops, I meant pounding makes them more tender.

                                    2. re: Breadcrumbs

                                      OH Sorry- I forgot to mention- "butterfly" ( flat slicing), then pound out to get even.
                                      Place the breasts under saran before pounding- if the wrap is over the board- no mess.

                                      1. re: designergirl

                                        Yup, Saran wrap and I've found that the best whacking tool is my fist.

                                    3. re: LindaWhit

                                      Will check them out next time I am at TJ's. Thanks.

                                      1. re: LindaWhit

                                        LMAO- " Frankenchicken"....Good one!

                                      2. re: macca

                                        Do you have a Whole Foods in your area? I know people have their reasons for loving or hating it but it's the only place around that I've found reasonably sized chicken breasts. Also they have air-chilled breasts which the opinions are mixed about. I had never had them until I mistakenly picked them up one day and if only in my imagination they were moister and more tender which might be due to the fact that many chicken breasts in the store are infused with water.

                                        1. re: fldhkybnva

                                          There are a few Whole Foods nearby- but usually not on my usual list of stores- though I have always had great oranges from there! Thanks to the tip, though. Will check it out next time I am there.

                                        2. re: macca

                                          I've found the ones that come in "value packs" tend to be a bit smaller. Still somewhat large... ranging in 7-10oz usually, but better than the ones sold in the smaller packs. I got a pack of 3 at Sprouts a few weeks ago where each half breast was at least a pound!

                                          1. re: juliejulez

                                            At my local Safeway they average 3/4 lb but I suspect they might be water inflated.

                                            1. re: juliejulez

                                              These were the value pack size- on sale for 1.99 lb. Wished I had looked at the weight- but they were really big!!!

                                              1. re: macca

                                                Oh bummer. That's what I pay for mine but I guess it would vary store to store. I also try to find the smallest value pack they have... each one still has 5 breasts per pack, but I figure if it's lower weight I'll at least get a few that are on the smaller side.

                                                1. re: juliejulez

                                                  I am just the opposite when I buy chicken thighs- always looking for the largest ones! Love chicken thighs!

                                                  1. re: macca

                                                    I actually do too - I look for the biggest chicken breasts when I stuff because then I can cut them into 2 reasonable halves and want as much chicken as possible. In fact, the first time I picked up the Whole Foods chicken I was frustrated that they were so small so I continue to use them for other preparations because they are very tender and usually go for the full breast to use for stuffed chicken. Where do you buy chicken thighs? I can't seem to find any bigger than half my fist anywhere.

                                                    1. re: fldhkybnva

                                                      I buy them at a local farm market. So good.

                                                    2. re: macca

                                                      Oh I do too... just thighs are a lot harder to stuff :) I'm also a calorie counter so bigger isn't always better for poultry... I eat large portions but I don't want to be stuck with like... 2 extra ounces of chicken.

                                                      1. re: juliejulez

                                                        I'll have your 2oz. I won't embarass myself with specifics on the volume of my chicken breast intake but I love it because it can be tasty and I can load up without exhausting the calorie bank but I'm a weightlifting protein-inhaling freakazoid. I do share your feeling though about the random extras when you can't find the size you want. Even with the big guys which I might eat a whole and a part so then there's that remaining part of the other gargantuan chicken. I would not like to meet those chickens in a dark alley :)

                                                        1. re: juliejulez

                                                          WE love chicken thighs-I make a dish with left over pilaf. I cook some spinach, and add to the rice pilaf. Put in a pie or casserole dish. Slice up some mushrooms and add to dish. SPrinkle with lemon juice. For the chicksn thighs- add a slice of lemon and sliced garlic between the skin and the meat. Sprinkle with more lemon juice. Coat the thighs with olive oil, salt and pepeer and bake until done- the skin is so crispy, and the juices from the chicken moisten the rice and vegetables. We love it!

                                                2. re: macca

                                                  I need to search for the smaller chickens as well - I started calling the chicken Gigantor, because each breast had to be cut in at least fourths. It's disturbing.

                                                  1. re: macca

                                                    Macca, try organic chickens. They're normal size because they didn't have a diet of growth hormones.

                                                    1. re: GrammyM

                                                      It is illegal in the U.S. for chickens to be fed growth hormones. The chickens are *bred* to grow quickly and larger, not because they were fed growth hormones.




                                                      1. re: LindaWhit

                                                        Oooops! That's right. Those chickens weren't fed growth hormones because that would be illegal. Instead they were fed beef by-products from cattle who HAD been fed growth hormones.

                                                        And that's how the poultry industry gets around those annoying anti-hormone laws. And the consumer ends up with Frankenchickens.

                                                      2. re: GrammyM

                                                        that is a good idea- i do all the meals for my elderly mom, and she is recovering from radiation treatments. Trying to cook extra healthy for her, and this will certainly be good- and she eats chicken at least four times per week!

                                              2. No specific recipes, but some ideas:

                                                >Minced sun-dried tomatoes mixed with feta.
                                                >Goat cheese and chopped roasted red peppers.
                                                >Sauteed mushrooms, prosciutto, gruyere, and basil.
                                                >Brie and caramelized onions.

                                                1. How about Chicken and Prosciutto Parmesan?

                                                  This is a variation on stuffed chicken breasts. I like it for weeknights because its fuss-free and instead of actually stuffing the breasts, you top your chx w the cheese and wrap it in the prosciutto. I've also tucked a slice of sun-dried tomato or roasted red pepper under the cheese. Quick, easy and delicious!!


                                                  1. We do stuffed chicken fairly often with many different fillings. Cheese and tomato are my favorites. Once stuffed I like to wrap it in either bacon or prosciutto then drizzle with cane syrup and top with cracked black pepper.

                                                    1. The all time greatest stuffed chicken breast dish has gotta be Chicken Kiev. I'm shocked no one has mentioned it yet. Cutting into a cutlet and having that buttery, herby goodness ooze out. Aw, man, that good stuff.

                                                      5 Replies
                                                      1. re: MGZ

                                                        I'm shocked no one has mentioned it yet......

                                                        I would respectfully disagree....
                                                        : 0 )

                                                        1. re: fourunder

                                                          Sorry I missed that, Doc. Must be the new format? I wholeheartedly agree with the basic notion, however, Chicken Kiev, done well, is a thing of glorious beauty.

                                                        2. re: MGZ

                                                          MGZ.....have you ever tried it in Kiev?......I did three years ago and it is nothing like here in the US.....
                                                          Simply put.....chicken with a breading, stuffed with some butter....flash fried , then baked....you can pick it up with your hand, bite into it.....as the native Kievenians do...I did and got a stain on my shirt from the butter that oozed out!!!!
                                                          It was delicious !!!!!

                                                          1. re: PHREDDY

                                                            Never been to Ukraine, or any of Eastern Europe, for that matter. Given my genetics, I would love to visit though. Call me next time and I'll gladly carry your bags and a coupla bibs for the tasting. That chicken sounds fantastic.

                                                            1. re: MGZ

                                                              Actually would love to go back, and would love to have you along....the reason to go there was to visit the birthpalce of my grandmother and grandfather. GM in a city called Liviv, GF in a small town called Grodek, all about 4 hour car ride from Kiev.

                                                              It so happens that it was this grandmother, who really my brother and I into cooking and baking....so the food we found there was just like hers , extrodinary!

                                                        3. No recipe but a long defunct local restaurant used to serve a boneless skin-on chicken breast pounded thin and stuffed with thinly sliced apple, brie and fresh basil leaves. I believe it was sauteed to crisp the skin (no breading) and finished in the oven. I've never been able to duplicate it exactly but my attempts have all been tasty.

                                                          1. This is always a big hit in my house. Pesto stuffed chicken rolls.


                                                            My son doesn't love pesto so sometimes I will make these rolls instead with pepperoni and mozzarella cheese.

                                                            1. Delicious and really simple: pound skin-on breast halves.
                                                              Skin side down, put a heaping tbsp of flavored cream cheese (onion/chive, or garden vegetable) on each piece, then roll up and place in a baking pan. Put a half (crosswise) slice of bacon over the skin, draping it over the rolled ends. Bake at 375-400 until chicken is done and the bacon is crisp. Cheese will leak out and meld with the bacon drippings into an intense, rich sauce.

                                                              2 Replies
                                                              1. re: greygarious

                                                                Thanks for the idea. I just did this with broccoli, Dubliner cheese wrapped in bacon topped with carmelized onions and blue cheese. Delicious!

                                                                1. re: greygarious

                                                                  How long do you usually bake? I think I did 30-35 minutes last time and the bacon was pliable and edible as I'm a chewy fan but for the crispier fans should I bake longer?

                                                                2. The favorite here is chicken stuffed with pesto. It's 1tbsp pesto, 1 tbsp sour cream, 1tbsp shredded mozzarella. I pound out the breasts to thin them out a bit, but they're still pretty thick, and then spread the mixture on each one, and roll up. I secure with toothpicks (not necessary but if you have big pieces of meat, then you probably will need the toothpicks). Then brush with an egg wash (egg and water) and sprinkle seasoned breadcrumbs on all sides, then bake. It's my SO's favorite thing ever, and so easy and quick, so very good for a weeknight.

                                                                  1. Are there any fans of simple broccoli and cheese? Any favorite cheeses other than cheddar?

                                                                    3 Replies
                                                                    1. re: fldhkybnva

                                                                      I haven't found broccoli to fare well inside my chicken. That said, I do like to quick roast boneless skinless chicken breasts atop broccoli (w lemon-infused evoo dribbled atop and maybe some garlic tossed in). I grate fresh parmesan atop for the last 7 mins of cooking.

                                                                      1. re: fldhkybnva

                                                                        I love broccoli and haloumi (the haloumi heated by frying, grilling, roasting, or broiling). I have not tried it in chicken.

                                                                        1. re: fldhkybnva

                                                                          I think if I went the broccoli route I would do a play on beef and broccoli. Cut the broccoli into slivers, toss with soy, ginger and a dash of sesame. I'd also marinate the chicken like I would the beef in the stir fry. Serve it up with crunchy stir fry veggies.

                                                                        2. How about Chicken Neptune. Stuffed with king or snow crab. White wine and cream sauce with a little lemon and scallion. A little crab goes a long way with this preparation. Couple of large legs for 4 servings.

                                                                          6 Replies
                                                                          1. re: YvonneChristine

                                                                            This sounds delicious -- thanks for the idea! I've stuffed with shrimp before, but not snow crab.

                                                                            1. re: YvonneChristine

                                                                              Thanks for the idea, it is delicious. I did this last week with lump crab. I think next time I might stuff it with a crab mixture with perhaps some mayo, parsley, mustard similar to a MidAtlantic style crab cake for added flavor and moisture and try it with the sauce you mention.

                                                                              1. re: fldhkybnva


                                                                                That sounds incredible!! Crab cakes have always been a favorite. Since I'm gluten free I have missed them. If you do these, please post back and share.

                                                                                1. re: ItalianNana

                                                                                  will do. It was quite good as well without the crab cake mixture. I make crab cakes often and don't really have a recipe but I think this is what I usually do

                                                                                  1 lb crab meat
                                                                                  1 egg
                                                                                  1 tbsp mayonnaise
                                                                                  1 tsp dry mustard
                                                                                  ½ tsp black pepper
                                                                                  1 tsp garlic powder
                                                                                  2 tsp Old bay
                                                                                  1 tbsp Worcestershire sauce
                                                                                  1 tbsp fresh parsley
                                                                                  3 green onions
                                                                                  8 Ritz crackers, crumbled

                                                                                  1. Mix dry ingredients: combine bread crumbs, parsley, mustard powder, pepper and Old Bay
                                                                                  2. Mix wet ingredients: Stir together mayonnaise, butter, Worcestershire sauce and egg
                                                                                  3. Fold in crab meat
                                                                                  4. Fold in bread crumb mixture
                                                                                  5. Shape into 4 large crab cakes (we like them big, you coudl probably do fewer, but this is about 4 oz)
                                                                                  6. Refrigerate up to 24 hours
                                                                                  7. Pan sear 2 minutes per side, then bake at 375 for 10 to 15 minutes until browned

                                                                                  Sometimes, since I find many carbs unnecessary (own personal bias, no comment on anyone else's preferences I use as few breadcrumbs as possible but you'd like you can up the number of breadcrumbs)

                                                                                  1. re: fldhkybnva

                                                                                    Thanks for the quick response. As I have Celiac disease, it was the need to avoid cracker/bread crumbs that intrigued me. But the mixture sounds wonderful and stuffed inside the chicken it wouldn't need the binder. YUM!!

                                                                                    1. re: ItalianNana

                                                                                      Good point, duh!! Now I'm ready to make it.

                                                                            2. Goodness - the sky is your limit. Just stuff your chicken breasts with anything you like.

                                                                              I like goat cheese with arugula; herbed cheeses like Boursin or herbed goat cheese all on their own; any creamy cheese with chopped oil sun-dried tomatoes; etc., etc.

                                                                              Have you done any web searches? There are thousands of ideas out there for you to try. Don't just rely on Chow.

                                                                              1. Try stuffing them with Feta. Since it doesn't 'melt' per se, it is best to crumble the cheese. Delicious.

                                                                                1. i do a cheese, scallion, cream cheese, jalapeno mixture. it's quite good. rolled in bread crumbs and then i bake.

                                                                                  1. A Southwest preparation would be to stuff with pepperjack cheese, or jack, & roasted Anaheim chile. Then during the last 5 minutes of baking drizzle with either your favorite BBQ sauce, or mole. Top with diced tomatoes, and avocado and minced cilantro.

                                                                                    1. I mean, nothing? I believe stuffed chicken breasts to not be the greatest way of cooking them.

                                                                                      The shape of them usually means overcooked outside and barely cooked insides. If you do them at lower temp, it takes over an hour.

                                                                                      8 Replies
                                                                                      1. re: jaykayen

                                                                                        I haven't had this experience and we quite enjoy them.

                                                                                        1. re: jaykayen

                                                                                          I never understand why people respond to threads that they so strongly disagree with or have no interest in.

                                                                                          The OP clearly LIKES a stuffed chicken breast as they stated they had made a number of variations. Likes them enough to ask for recipes/variations to mix it up.

                                                                                          There have been numerous posts by people who clearly enjoy stuffed chicken breast and have not mentioned any issues with cooking them. In fact many included recipes that showed how to cook them.

                                                                                          It is totally fine if someone doesn't care for them and/or has never been able to cook them properly but why post that fact on a thread that is solely about enjoying them about and wanting more?

                                                                                          This is not meant to be snarky, I am truly curious.

                                                                                          1. re: foodieX2

                                                                                            When you figure it out, let me know :)

                                                                                            1. re: fldhkybnva

                                                                                              Well considering Jay never came back I guess we will never know! LOL!

                                                                                            2. re: foodieX2


                                                                                              Good on you, girl! Thanks for that. As letsindulge says, the whole SW flavor thing sounds great. Pepper jack and salsa? Man oh man, I'm getting jazzed about chicken boobs. Asian versions? Maybe fried rice and a soy, sesame oil based sauce. Last nite I did a really bizarre dinner. My first attempt at the Szechuan style green beans and the ricotta herb stuffed chicken breasts from breadcrumb's new Donna Hay thread. I wound up serving the Asian spiced beans as an appetizer and the Italian tasting chicken a little later. The two just didn't mix, but I had the energy for two new dishes in one night. :-D
                                                                                              This is a great thread.

                                                                                              1. re: ItalianNana

                                                                                                Do you call them chicken boobs as well or is my inappropriateness spreading?

                                                                                                1. re: fldhkybnva


                                                                                                  LOL We've always called them chicken boobs. My 5 year old granddaughter overheard and later, at the table, showing off her new vocabulary, called them chicken nipples. We now use that term among family. :-D

                                                                                                  1. re: ItalianNana

                                                                                                    Wow, I love it! My SO is still somewhat embarassed when he intended to respond to an email from me about what to have for dinner but mistakenly emailed a colleague with "CHICKEN BOOBS!"

                                                                                          2. A favourite I used to make was pesto and cherry tomato, and occasionally I would wrap the breast in bacon too.

                                                                                            1. Roasted Red peppers, Havarti cheese, bacon( pre cooked and cut into non choking sized pieces), sun dried tomatoes- softer version- cut up to non choking sized pieces).

                                                                                              Extra fun- roast more red peppers, remove skin- or course- combine in a blender with low sodium chicken or vegetable broth. Until a nice smooth finish- heat for sauce to top it all off...

                                                                                              1 Reply
                                                                                              1. re: designergirl

                                                                                                We do a lot of the red pepper coulis that you suggest and it is wonderful. In fact, it probably is my first resort when I need a quick little sauce! Sometimes I'll use cream instead of a broth or a little cayenne if we want extra kick. And if I don't have time to roast some red peppers, I'll even resort to jarred pimentos / red peppers. In response to the OP, it also is great drizzled over sliced Cordon Bleu.

                                                                                                1. re: Shrinkrap

                                                                                                  I love when threads I participate in land on the homepage :) Let's keep up the good ideas.

                                                                                                    1. re: Shrinkrap

                                                                                                      Pretend you're talking to a not quite bright child. Is the red pepper cream version a pan sauce? It sounds right up my Mexican, decadent heart.

                                                                                                      Shrinkwrap, great link!

                                                                                                      1. re: ItalianNana

                                                                                                        Love the link and love the OP/discussion!

                                                                                                        So, about the pan ... That would be the 'right' way to do it but usually I'm rushing -- so I am pureeing the pepper halves in my little Oskar while they're still hot (after discarding the charred skins), add a bit of cream, salt & usually a dash of cayenne. Then I drizzle and serve.

                                                                                                        The chef from whom I learned the coulis always pressed the pureed stuff through a sieve, etc. I don't have the time nor the inclination. And I'm okay with it the texture not being silky smooth. :)

                                                                                                      2. re: Shrinkrap

                                                                                                        Wow, I just saw this! Great ideas on this thread!

                                                                                                      3. Just a note on method: for years I have struggled weekly to pound and roll chicken breasts in the roulade style. Last night, I really wanted stuffed chicken breasts but didn't have the energy for that so I decided to try the alternative cut a slit in the side and stuff. I actually now prefer that method. My initial thought was that it would accommodate less stuffing and you'd have pieces of chicken without stuffing nearby but you can make quite a big pocket and stuff a good amount in and at the same time the pocket creates two flaps of thinner chicken breast which cooks up quicker so you reduce the risk of overcooking.

                                                                                                        2 Replies
                                                                                                        1. re: fldhkybnva

                                                                                                          Yup, I've done the pocket method as well, and it works out well. I would still have to make two meals out of it with Frankenchicken breasts. Which usually works out with me taking leftovers into work for lunch. :-)

                                                                                                          1. re: fldhkybnva

                                                                                                            For those who do not enjoy the traditional pounding process:


                                                                                                            Don't know if this qualifies as a uni tasker, as use of this would result in both frustration release AND pounded chicken breasts.

                                                                                                          2. I did roasted poblanos, prosciutto, assiago and mozzarella last night.

                                                                                                            1. Any suggestions for cheese - sliced vs shredded? I usually use sliced but for some reason went with shredded this past stuffed chicken boob adventure I guess because I wanted to mix it with the broccoli but it seemed that the cheese disappeared. Do you find slices are cheesier?

                                                                                                              3 Replies
                                                                                                              1. re: fldhkybnva

                                                                                                                I agree that shredded seem to melt too quickly, long before the meat is cooked. I usually use thicker slices or smallish cubes. For cheeses like blue or goat I like to crumble it into thick crumbles.

                                                                                                                1. re: foodieX2

                                                                                                                  Yup, what foodieX2 said. You want larger pieces so they don't melt away to "Hey! Where the hell is the cheese?" status.

                                                                                                                  1. re: foodieX2

                                                                                                                    Agreed with this too... I've found small cubes works best.

                                                                                                                2. It's not chicken breasts but stuffed peppers for lunch today but probably would also work for chicken so I thought I'd post it here - twist on Philly cheesesteak: bell peppers stuffed with onions, mushrooms, roast beef, and cheese.