I used this recipe for a post-holiday dinner party for 10 and it was delicious. I am by no means a cook, but this was easy and tasty.

Very good .... didn't have lemon so used a lime... and for me was zesty but very fresh and good. Cooked the chicken in the oven for about 20 minutes total...

Wonderful recipe and super simple. Thank you Sherry! Only thing I did differently was to saute fresh spinach rather then use frozen.

Great recipe. Although, we used our own filling that turned out delicious. Try using sun-dried tomatoes, antipasto mushrooms (from your local grocery olive bar) and goat cheese instead! It turned out amazing. Enjoy!

I am confused. If you are cooking chicken breasts that are stuffed wouldn't it take longer to cook then without stuffing? Let alone putting them in the freezer for 15 minutes on top of that! It just doesn't seem like enough cooking time to me. The comment from Trish in New Mexico sounded like she was thinking the same thing.

WOW!!! What a pleasant surprise..had been wanting to experiment and find a reliable stuffed chicken recipe. This is it! I added a little rosemary to spinach stuffing. Then, after baking chicken, I chilled and froze again for 20 min so I could neatly slice and top with a rosemary hollandaise (package) sauce... DELISH! and my company was so impressed with presentation and taste!

I used the recipe for a family dinner party and they all loved it and wanted more. I'll use this a lot. Thank you.

I have not yet tried this recipe but have made a similar one for many years. Addressing penny's concern, my recipe indicates they should baked for 35 minutes but they have the skin on so there is no fear of them becoming dried out by the longer baking time. 8 minutes might suffice if the breast are not terribly thick. The 15 minutes of freezing won't actually freeze them very much but I suspect the intent is to get them cold enough that the outside can be browned by sautéing without melting the cheese in the stuffing.

It is too hot to have the oven on! We flattened the chicken breasts to 1/3 inch; spread filling over all of each breast; rolled into "cigars"; fitted proscuitto over outside; secured all with square wooden toothpicks; sauteed in 1 tbs. olive oil in non-stick skillet for 3--4 minutes, turning each four times. We also added additional fresh Parmesan, thyme to filling. Served with steamed asparagus and salad of baby spinach, baby kale and broccoli with orange segments, toasted pine nuts and raspberry dressing. It received thumbs up from family and guests.

You know how to cook, I love that. Cheers from Vernon BC Canada