Alison and I got to talking about chicken the other day and were reminiscing how, when she was my editor at Cooking Light, readers couldn't get enough of stuffed chicken breasts. And then we remembered why. They're moist and tasty, quite elegant-looking, and cook faster than you'd think. Because they're "beefed up" by the stuffing, you can easily serve four with only two breast halves.
Lia Huber 2017-09-08T14:30:22+00:00
Lia Huber 2017-05-19T00:19:46+00:00
Lia Huber 2017-05-19T00:19:58+00:00