This was really good. The high temp. of 450 degrees for 12-25 min. really scared me though after having gone through all the work of pounding the chicken breasts and making the stuffing, Actually, I was wondering if it was a typo because I've never seen a recipe calling for cooking boneless, skinless chicken breast at that temp. I kept an eye on it and cooked it for about 40 minutes to be safe. It was still very moist and was cooked through. I served it over butter/garlic angel hair pasta, topped with a white wine sauce and with sautéed sugar snap peas on the side...it was restaurant worthy! I'll be making this again...thanks for sharing!