Ultimate Stuffed Chicken Breasts with Roasted Mushroom, Rosemary, and Provolone Filling
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Appears in Cook's Illustrated September/October 1999, America's Test Kitchen TV
Here's how to produce a crispy coating, a moist, perfectly cooked interior, and a bold filling that will not leak out during cooking.
WHY THIS RECIPE WORKS
Our foolproof stuffed chicken breast recipe began with boneless, skinless chicken breasts, pounded to an even thickness. We spread the cheesy filling over the pounded breasts, then rolled them up and refrigerated them to firm up the filling...
