Rating: 3.78
(163)

Italian Stuffed Chicken Breast

September 26, 2023

Introduction

Italian Stuffed Chicken Breast is a popular and delightful dish that combines the flavors of Italy with juicy chicken breasts. This recipe offers a perfect blend of herbs, cheese, and vegetables stuffed inside a tender and succulent chicken breast. Whether you are cooking for a special occasion or simply craving a flavorful meal, this recipe is a crowd-pleaser.

Popularity

This Italian Stuffed Chicken Breast recipe has gained significant popularity over the years. Its combination of traditional Italian ingredients, such as mozzarella cheese, sun-dried tomatoes, and fresh herbs, entices food enthusiasts from all walks of life. It has become a go-to recipe for those looking to impress their guests with both taste and presentation.

Delicious and Flavorful

As the headline suggests, this Italian Stuffed Chicken Breast recipe is truly delicious and bursting with flavors. The mixture of savory cheese, aromatic herbs, and succulent chicken creates a mouthwatering explosion of taste. Each bite is a harmonious blend of rich ingredients that will leave you craving for more.

Healthy Option

In addition to being incredibly tasty, this recipe also offers a healthy alternative to indulgent meals. By using lean chicken breasts and incorporating nutritious ingredients like spinach and sun-dried tomatoes, this dish provides a well-balanced combination of protein, vitamins, and minerals. It is a satisfying option for those looking to enjoy a delicious meal without compromising their health-conscious choices.

Conclusion

The Italian Stuffed Chicken Breast recipe is a popular choice for its flavorful and enticing qualities. With its perfect balance of Italian ingredients, this dish appeals to a wide range of palates. Furthermore, it offers a healthy option without sacrificing taste. Whether you are cooking for a special occasion or simply wanting to treat yourself to a delicious meal, this recipe is sure to impress.

Italian Stuffed Chicken Breast
Italian Stuffed Chicken Breast
3.78 from 163 votes
Delicious and flavorful Italian stuffed chicken breast recipe.
Servings 4 people
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
  

  • 4 chicken breasts boneless, skinless
  • 1 cup Italian breadcrumbs
  • 1/2 cup parmesan cheese grated
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup basil chopped fresh
  • 1/4 cup parsley chopped fresh
  • 2 cloves garlic minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup olive oil

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a mixing bowl, combine the Italian breadcrumbs, grated Parmesan cheese, shredded mozzarella cheese, chopped fresh basil, chopped fresh parsley, minced garlic, salt, and black pepper.
  • Use a sharp knife to butterfly each chicken breast, cutting horizontally through the thickest part of the breast, without cutting all the way through.
  • Divide the breadcrumb mixture into 4 equal portions. Place a portion of the breadcrumb mixture onto each chicken breast, then fold the chicken breast over to enclose the filling.
  • Secure the chicken breasts with toothpicks to hold the filling in place.
  • Heat olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and cook for about 3-4 minutes on each side, until golden brown.
  • Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the chicken is cooked through and no longer pink in the center.
  • Remove the toothpicks and serve the Italian stuffed chicken breasts warm.

Nutrition

Calories: 320kcalCarbohydrates: 11gProtein: 32gFat: 17gFiber: 1g
Calories: 320kcal
Meal Type: Dinner, Lunch
Cuisine: Italian
Keyword: chicken, chicken recipes, Italian, italian food, italian recipes
Cooking Method: Baked
Time: 30-45 Min
Level: Easy
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Join the Conversation
  1. User avatar jesse.roberts15 says:

    5 stars
    This was amazing! The flavors were just perfect and the chicken was so juicy. Will definitely make this again!

  2. User avatar edison.witting says:

    2 stars
    Woah, this recipe sounds fancy! But I don’t know about putting cheese inside chicken. Seems odd to me. 🤔

    1. User avatar gail.oconner says:

      5 stars
      I know it sounds a bit weird, but cheese inside chicken is so good! It makes it super juicy and flavorful. You should definitely try it! 😋

  3. User avatar darryl.zemlak says:

    5 stars
    Absolutely delicious! My family loved it. Thank you for sharing!

  4. 5 stars
    Absolutely delicious! The cheese and herbs make this dish so flavorful. I made it for my family and they loved it!

    1. User avatar leighann.barrows2001 says:

      5 stars
      So glad to hear that! It’s always nice when a family loves a meal. I’m trying this next week! 🍽️

    2. User avatar Blue Dartwing says:

      2 stars
      I dunno, sounds good but cooking chicken can be tricky. What if it gets dry? I might just stick to takeout.

  5. User avatar kevin.volkman1987 says:

    5 stars
    I made this with my kids, they had a blast! Messy but fun! Very tasty.

  6. 3 stars
    I messed up the butterflying and made holes 😅. Still edible though—basically turned into chicken parm-ish filling. Not mad.

    1. User avatar hai.kautzer2019 says:

      5 stars
      Honestly that sounds delicious 😂 chicken parm-ish filling is a win. Next time you could just spoon the mix in and skip perfect butterflying—still works.

    2. 3 stars
      Wait, holes? If the filling leaks out won’t it just burn in the skillet? I feel like you might’ve lost the whole “stuffed” part.

  7. User avatar roy.heidenreich6 says:

    5 stars
    Yum! So cheesy and delicious! Will definitely make again for family dinners.

    1. 5 stars
      This sounds really good! I love how cheesy it is. Can’t wait to try it out for my family dinner too!

  8. User avatar minh.cole83 says:

    1 star
    I think parmesan and mozzarella don’t mix well. I use only one cheese for my stuffed chicken. Just sayin’!

  9. User avatar sherwood.swaniawski29 says:

    3 stars
    I followed the recipe but found the chicken a bit dry. Maybe it needs more oil?

    1. User avatar ALTplusF4 says:

      4 stars
      I had the same problem! Adding more olive oil before cooking really helped keep it moist. Give it a try next time!

  10. User avatar shaniqua.raynor says:

    4 stars
    Easy and tasty! I used chicken thighs instead – still delicious! 🍗

  11. User avatar ethan.beier66 says:

    5 stars
    Wow, restaurant vibes! I served it with a simple salad and it was amazing. I’ll definitely make again—next time I might add a pinch of red pepper flakes.

  12. User avatar harry.kling96 says:

    5 stars
    I’m not usually a “stuffed chicken” person, but wow. The breadcrumb + cheese turns into this crispy, savory layer. Would absolutely make again.

  13. 5 stars
    5 stars for sure! But I used chicken thigh instead and it was even better!

  14. User avatar Draugr Death Overlord says:

    3 stars
    Recipe kinda confusing. Did I butterfly right? Wish there was a video.

  15. 5 stars
    This is absolutely delicious! I never knew chicken could taste this good. Thank you!

  16. User avatar daron.feest61 says:

    4 stars
    I’m confused, can you use chicken thighs instead? I can’t find breasts anywhere.

  17. User avatar Trin Tragula says:

    5 stars
    YUMMMM!!! I didn’t have mozzarella, so I used cheddar instead. Still turned out great! 😋

  18. 5 stars
    Yum! Just yummy! 😋 Easy to make and my whole fam loved it. Thx for sharing!

  19. User avatar cleveland.heathcote says:

    4 stars
    I added some spinach to the filling, turned out great! Also, why is it called Italian? Is it really from Italy? 🤔

  20. User avatar sue.treutel says:

    4 stars
    I gotta say, it was a little complicated for me, but the end result was worth it! Next time, I’ll use less cheese.

  21. User avatar Carrie Dababi says:

    5 stars
    Made this tonight—so good! The garlic/basil combo smells amazing while it bakes. I did 5 min per side in the skillet and it came out juicy.

  22. User avatar bryce.hermann says:

    5 stars
    5 stars if you love cheese. I followed everything except I forgot parsley (oops) and it still tasted like Italian comfort food.

    1. User avatar al.shields1988 says:

      5 stars
      Cheese is life 😄 Glad it still worked even without the parsley—Italian vibes for sure!

  23. User avatar charlie.gleason14 says:

    2 stars
    I tried this recipe but it was way too dry for me. I think I might have cooked it too long. Anyway, didn’t really love it. 2/5

  24. 5 stars
    Yum! I added some spinach and it turned out amazing. Thanks for sharing!

    1. User avatar Spriggan Matron says:

      5 stars
      That sounds delicious! Spinach is a great addition. I’ll have to try it next time.

  25. 5 stars
    This tastes like restaurant food. I used one more sprinkle of Parmesan on top before baking and it browned beautifully. Toothpicks held great too.

  26. 5 stars
    This was absolutely delicious! The flavors are out of this world. I can’t believe I made it myself! 5 stars! ⭐⭐⭐⭐⭐

  27. User avatar Miss Fortune says:

    3 stars
    375°F felt low? Mine didn’t get fully done at 15 minutes so I ended up cooking longer. Also, 1/4 tsp salt seems like not enough for me with that much cheese—personal preference though.

  28. User avatar karmen.ledner2000 says:

    3 stars
    It was okay but the chicken came out too dry for my taste. I think I should have added more cheese.

  29. User avatar Gil T. Azell says:

    5 stars
    OMG, so good! I’m not a cook but I could make that! Easy and tasty! Gonna make it again soon!

    1. User avatar Francine O'Reilly says:

      5 stars
      This sounds delish! Can’t wait to try it myself. Thanks for sharing!

    2. User avatar jovita.runolfsdottir says:

      2 stars
      I don’t know… looks kinda complicated for a beginner. Are you sure it’s that easy?

  30. User avatar Francesca Jones says:

    4 stars
    The filling tasted super flavorful, but my chicken didn’t brown much in the skillet. Next time I’ll crank the heat a bit and make sure the pan is really hot.

    1. User avatar w00d_ch0p says:

      5 stars
      Totally agree—my browning improved a lot once I preheated the skillet longer and went a bit higher on the heat. The oven does the finishing, but that first sear really helps the flavor/texture.

  31. User avatar Colin the Security Robot says:

    4 stars
    I didn’t have basil so I used mint, haha! Tasted weird, but I liked it!

  32. 3 stars
    Bread crumbs without any egg felt a bit dry to me. I’ll try adding a spoon of olive oil or an extra drizzle to moisten the stuffing.

  33. User avatar shona.buckridge76 says:

    5 stars
    Yum! My kids loved it. Will definitely make again.

  34. User avatar Miss Johnie Heller says:

    4 stars
    Flavor is legit Italian (basil + garlic combo hits). Next time I’ll add a pinch of red pepper flakes though—just for a bit of kick.

  35. User avatar clement.herzog says:

    5 stars
    5 star all the way! Super easy, too. I used store-bought breadcrumbs.

  36. User avatar gerry.klocko12 says:

    3 stars
    Meh, I might stick to my old way of BBQing chicken. This was ok, not wow.

    1. 2 stars
      Nah, I don’t think I would like all that cheese and herbs. My BBQ just has salt, pepper, and some sauce! Chicken shouldn’t be complicated. 🤷‍♂️

    2. 4 stars
      I totally get it. BBQing chicken the old way is classic! But this recipe’s got a nice twist if you’re ever curious to try something new. Just be careful cooking it, don’t want it dry!

  37. User avatar geoWizard says:

    2 stars
    I dont get how you can stuff chicken this way, seems complicated. Just grill it! LOL

  38. User avatar mathWizard says:

    5 stars
    Easy peasy! I made this for date night and I scored major points. Thanks!

  39. 4 stars
    Really good flavor! I added some spinach to the stuffing for extra nutrition.

  40. User avatar lowell.waters says:

    3 stars
    Delicious, but I don’t understand why you mix cheeses. Can’t I just pick one? 🤔

  41. 3 stars
    It was kind of dry, maybe more olive oil next time? The flavors were good but I thought the chicken needed more moisture!

    1. User avatar marquerite.bode36 says:

      5 stars
      I totally agree! I think more olive oil would really help keep the chicken juicy. I added some garlic butter on top and it was amazing!

  42. User avatar rich.landlord says:

    1 star
    Chicken breasts r too expensive here! Kinda mad I tried it.

  43. 1 star
    Chicken is chicken. Whatever you put in it don’t make it Italian. Just sayin’.

  44. 2 stars
    I followed the recipe but it turned out dry. Maybe I cooked too long? 🤔

  45. User avatar Lumberjack says:

    4 stars
    Very easy to follow! My kids loved it! Especially with some marinara on top.

  46. User avatar w00d_ch0p says:

    3 stars
    This was ok… but I think it needed more garlic. Just my opinion.

  47. User avatar rosanne.botsford41 says:

    4 stars
    375F is fine, but 15-20 min felt a little short for my thick breasts. I ended up adding ~8 minutes. Maybe my oven runs cold.

    1. User avatar terrance.flatley says:

      5 stars
      Totally agree—15–20 min is super variable. I usually go by internal temp instead of the clock. If it’s still pink, just add time.

  48. User avatar rebbeca.wiegand92 says:

    4 stars
    Pretty solid recipe, but I’d say 15 minutes might be a little short depending on how thick your chicken is. Also, I used crushed Italian seasoning in the breadcrumbs just for extra oomph and it didn’t hurt.

  49. User avatar aida.schneider64 says:

    4 stars
    I tried making this last night but I think I forgot the garlic.. it still came out okay. I feel like I could’ve done better tho!

  50. User avatar vernita.schoen says:

    3 stars
    My filling spilled a little—maybe I cut too far through or didn’t fold tight enough. Still tasted great, just looked more like stuffed than “enclosed.”

  51. 4 stars
    Easy recipe, but I swapped out the mozzarella for cheddar. It was still great.

  52. User avatar Eddie the Computer says:

    2 stars
    Chicken was dry. Maybe I baked it too long. 😩

  53. User avatar hettie.mraz says:

    4 stars
    Pretty solid recipe. I followed everything but my filling leaked a little—maybe my butterflying was too deep? Still tasty though, and the flavors are spot on.

  54. User avatar wilson.bechtelar39 says:

    5 stars
    This was a hit at my family dinner! So tasty and easy to make! 😋

  55. User avatar myron.swaniawski says:

    4 stars
    The butterflying step scared me at first lol but it worked. Also, removing toothpicks is crucial—once I forgot and it was… a bad moment.

  56. User avatar rolando.wolf91 says:

    2 stars
    Not what I expected. I thought it would be more flavorful. 🤷‍♂️

  57. 4 stars
    Okay but I think 1/4 cup olive oil is a lot? I used a smaller amount and it was fine—also my oven ran hot so I pulled them a few minutes early.

  58. 5 stars
    This recipe is a game changer! So yummy, it took me back to my last trip to Italy!

  59. User avatar cara.jacobson21 says:

    5 stars
    Made this for dinner last night—so good! The herb + garlic filling smells amazing. I used store-bought breadcrumbs and it still turned out golden and juicy.

  60. 5 stars
    Made this tonight—so good! The breadcrumb/parmesan combo turned out perfectly crispy, and the basil/parsley flavor is super fresh. I let it bake the full 20 minutes and it came out juicy.

  61. User avatar smartestRedditor says:

    4 stars
    Making this tonight! 🙌 Hope it turns out good. I don’t usually cook but this looks easy.

    1. 5 stars
      Good luck! I’m sure it will turn out delicious! Can’t wait to hear how it goes. 😊

  62. User avatar daron.marvin1969 says:

    3 stars
    I’m confused about the toothpicks—do you remove them right before serving or after baking only? I left mine in a little too long and it was fine, but yeah.

    1. User avatar ferdinand.gleason58 says:

      5 stars
      You definitely remove them right before serving—Step 8 says take them out after baking. Leaving them in should be okay sometimes, but it’s best to pull them for comfort.

    2. User avatar boris.schaden4 says:

      4 stars
      I always yank the toothpicks as soon as it’s out of the oven (after resting a minute). If you leave them, they just become this surprise chew stick 😅

  63. User avatar Mystic Gohan says:

    4 stars
    Pizza chicken?? Lol, sounds weird but tasted good enough!

  64. User avatar rosario.heathcote62 says:

    5 stars
    This was delicious! My family loved it. I made some garlic bread to go with it.

    1. User avatar fermin.powlowski says:

      5 stars
      I’m so glad you and your family enjoyed it! Garlic bread sounds like the perfect side.

  65. User avatar britta.kohler says:

    4 stars
    Simple and delish! Will make again for sure. Thanks for sharing! 😊

  66. User avatar lanette.mann says:

    1 star
    How can you call this ‘Italian’? There’s no tomatoes or peppers in it! LOL.

  67. User avatar Katah Chuki says:

    2 stars
    This was ok, but my chicken exploded in the oven! Didn’t follow the recipe exactly tho. 🤷‍♂️

    1. User avatar cyrus.watsica says:

      3 stars
      Maybe you should have followed the recipe more closely! 🤔

  68. 4 stars
    Yummy recipe but I’m pretty sure basil was invented by the Italians just for this dish. Or was it parsley? 😂

  69. User avatar debrah.predovic says:

    3 stars
    I followed the recipe but my chicken ended up dry. Maybe I cooked it too long? Not sure what I did wrong.

    1. User avatar geoWizard says:

      4 stars
      I think you might have cooked it too long, or your oven might run hot. Try reducing the baking time next time!

  70. User avatar antonia.monahan1963 says:

    2 stars
    I found it a bit dry, maybe too much breadcrumbs? I won’t be making it again.

  71. User avatar valencia.welch says:

    3 stars
    Just okay. Could use a little more flavor in the chicken itself!

  72. User avatar nelle.erdman38 says:

    3 stars
    I’m skeptical about the time/temp. 3-4 min per side then 15-20 min in the oven feels a bit long for thinner breasts. Mine dried out slightly. Next time I’ll check internal temp earlier.

  73. User avatar gregory.tillman71 says:

    5 stars
    This recipe was fantastic! My family loved it! 👏

  74. 5 stars
    Easy and tasty! My kids loved it, even asked for seconds! 👍

    1. User avatar rebecca.turner says:

      5 stars
      That’s awesome! I’m glad your kids enjoyed it. It’s always a win when they ask for more! 😄

  75. User avatar shirlee.batz says:

    3 stars
    Not bad, but I found it a little salty with the Parmesan. I might cut the salt down next time and rely more on the cheese.

    1. 3 stars
      I actually love it salty 😅 but ya if you’re watching sodium just use less parm. Maybe keep the mozz the same so it still tastes creamy.

    2. User avatar jordon.howe32 says:

      4 stars
      Good catch! I’ve noticed Parmesan can be saltier depending on the brand (and how fine it’s grated). Next time I’d try 1–2 pinches less salt and maybe add a tiny splash of lemon or extra herbs to brighten it up.

  76. User avatar bennett.mayert says:

    5 stars
    This is how you cook chicken! Yummy! But honestly, who needs all that thyme? I used dried.

  77. User avatar nga.hintz66 says:

    2 stars
    Eh, didn’t really impress me. It was just chicken stuffed with stuff.

  78. 4 stars
    I’m skeptical about using so much breadcrumb—felt like it would overpower the chicken. Surprisingly it balanced out, but I definitely wanted a bit more salt in the filling.

    1. User avatar The Allitnils says:

      5 stars
      Totally get the breadcrumb worry—I had the same thought. But once the cheese and herbs melt, it kinda turns into a filling instead of just “dry crumbs.” I like that you adjusted with a salt boost too.

    2. 4 stars
      Maybe I’m doing something wrong, but mine was a little bland even with the listed salt. Next time I’ll add a pinch more + taste the mixture before stuffing.

  79. User avatar mozell.koepp44 says:

    4 stars
    I was worried butterflying would mess up the chicken, but the filling stayed in. I did use toothpicks like the recipe says and it worked. Would recommend!

    1. User avatar Humma Kavula says:

      4 stars
      Huh, my filling always tries to escape 😅 but maybe I’m not cutting the butterfly deep enough. Also I didn’t have toothpicks once… rookie mistake lol.

    2. User avatar william.kuhlman1965 says:

      5 stars
      Nice! I always worry about the stuffing leaking too—glad toothpicks saved the day. Did you bake in the same skillet the whole time?

  80. User avatar gilberto.schoen68 says:

    1 star
    My chicken turned out dry! Should’ve cooked it less than 20 minutes! Sad! 😔

    1. User avatar Alan Schamberger II says:

      4 stars
      I totally get it! Chicken can be tricky. Maybe try less time next time? It helps!

    2. 2 stars
      20 minutes?? I usually cook mine for like 30! How did it get dry?

  81. 2 stars
    My family hated the toothpick situation—found them annoying. Flavor is good, but I’d rather tie it or use a method that doesn’t require removing stuff after cooking.

    1. 5 stars
      I totally get the toothpick annoyance. I’ve started using kitchen twine and it works way better—still holds the filling but nothing to dig out at the end.

  82. User avatar eric.douglas says:

    5 stars
    This was amazing! The flavors were spot on and my family loved it!

  83. User avatar leopoldo.rutherford1962 says:

    2 stars
    Not really my type of thing. I thought stuffed chicken was going to be way better. Thought it would have more spices.

  84. 3 stars
    Not sure about this. Can I substitute chicken with beef? Asking for my sister, she hates chicken. 🤷‍♂️

    1. User avatar gregorio.harber41 says:

      3 stars
      Beef? Idk, chicken is better for this dish. Maybe just make another recipe with beef instead.

    2. User avatar Minny van Gogh says:

      4 stars
      I think beef would work but it might change the flavor. You could try it but use lean beef. Good luck!

  85. 3 stars
    It was good, but I felt like it needed a bit more flavor. Maybe some lemon zest? 🤷‍♀️

  86. User avatar doria.dicki says:

    5 stars
    This recipe is a game changer! I made it for my family and everyone loved it. Will definitely make again!

    1. 5 stars
      So glad to hear that! It’s always nice when a recipe gets a thumbs up from the family! 😊

  87. User avatar Galadriel says:

    5 stars
    Loved the herbs! Fresh basil and parsley really makes it taste Italian instead of “just cheesy chicken.” I used pre-minced garlic to save time and it worked fine.

  88. User avatar Margot Fenring says:

    4 stars
    Great recipe, but kinda confused about how to butterfly the chicken. Need more pics! 📸

  89. User avatar norma.morissette34 says:

    2 stars
    I had a hard time with the stuffing part. Is it supposed to explode out? Mine did.

  90. User avatar Arthur Dent says:

    3 stars
    I followed it exactly and mine still looked a bit greasy. Maybe I should’ve drained the oil from the pan? Flavor was there though—garlic and cheese are a win.

  91. User avatar Vroomfondel says:

    4 stars
    This is a solid recipe, but 3-4 minutes per side felt a little fast for my skillet. I had to bake a few extra minutes to get it fully cooked.

  92. 3 stars
    I followed the recipe but the chicken was dry. Maybe too long in the oven?

  93. 2 stars
    Why do you have to use toothpicks? Seems like less work to just cook it without? 🤔

    1. User avatar freddie.heaney says:

      5 stars
      Using toothpicks helps keep the filling inside while cooking. Otherwise, it could just spill out and make a mess! 🙃

    2. User avatar shizue.okeefe2018 says:

      2 stars
      I dunno, seems like too much hassle for a chicken. Can’t you just toss everything in a pan?

  94. User avatar inell.batz39 says:

    4 stars
    Looks fancy but pretty easy to make! My kids liked it, but I think they just love cheese. 😂

  95. 4 stars
    For anyone trying to meal prep: these reheat pretty well, but the crust loses some crunch. Still tastes great with a little extra sauce.

  96. User avatar lyn.buckridge64 says:

    5 stars
    Made this tonight and it was SO good. The breadcrumb-Parmesan mix got perfectly golden in the oven. I added a squeeze of lemon at the end and it really brightened it up.

  97. User avatar wellRespected says:

    3 stars
    Sounds good but is it really that easy? I never tried stuffing chicken before, and I don’t know if I can make it work.

  98. User avatar allie.stehr71 says:

    4 stars
    Made it last night and ate the rest for breakfast. So good!

    1. User avatar jewell.lubowitz says:

      5 stars
      That sounds delicious! Perfect for lunch too! 😋

  99. 2 stars
    I found this kinda bland. Maybe more garlic would help? 🤷‍♂️

    1. User avatar roma.harris says:

      2 stars
      I dunno, I thought it was tasty as is! Maybe your taste buds are broken? 😂

    2. User avatar steve_maga says:

      5 stars
      I totally agree! Adding more garlic could really kick up the flavor. I usually put in at least 4 cloves! 🧄

  100. User avatar joesph.ratke says:

    4 stars
    Pretty solid recipe, but my filling kept trying to leak out even with toothpicks. Next time I’ll press the chicken edges tighter. Still tasted great.

3.78 from 163 votes
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