Mushroom-stuffed chicken, Cooking Light April 2010
As suggested, served with pasta tossed with buter and green onions
And some sautéed kale, leeks, and spinach.
The reviews for this recipe are amazing. It' 5 stars, with 27 reviews and many "OMGs" among them. So did I do something wrong?? To me, this was a fine recipe, but nothing too amazing. Our chicken breasts were absurdly big... about 10 oz each, and I could only eat half of the dinner I plated. But anyway, maybe that made the ratio of stuffing to chicken suboptimal. It also made it take a little longer to cook. The reviews also are funny in that they (as always) make tons of substitutions and review it based on that, and also that they think the recipe is complicated because you dip in flour, then egg, then breadcrumbs. Is that not normal? That is pretty standard in Japan where I learned to cook. The crust on the chicken was pretty nice and crispy. So, there's nothing particularly bad about this meal, it's just also nothing to give five stars. If you're going to make stuffed chicken, I think the very first recipe of this cooking challenge (cous-cous stuffed chicken) was better.
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