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I adapted this dish from my favorite chicken Caesar salad recipe. It has many of the same ingredients as the salad: croutons, grated Parmesan, chicken, and creamy Caesar dressing. Stuffed into bone-in chicken breasts and baked, they're perfect for a comforting meal on a busy weeknight. —Joyce Conway, Westerville, Ohio
Nutritional Facts 1 stuffed chicken breast half equals 553 calories, 32 g fat (9 g saturated fat), 138 mg cholesterol, 1,109 mg sodium, 13 g carbohydrate, 1 g fiber, 48 g protein.
Originally published as Chicken Caesar Florentine in Taste of Home December/January 2012, p51
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Jan. 16, 2012 by nancy siebenaler
This was a very tasty dish. Easy to prepare and not too much time involved. Am adding it to my recipe book, very glad I found it in the Dec/Jan magazine. I also enjoyed the sweet sour green beans that accompanied it.
Reviewed on Dec. 28, 2011 by sarahjo83
I'm never good at stuffy chicken but I used halves and rolled instead fastening with a tootpick. Didn't look as pretty but sure tasted fantastic!!
Reviewed on Nov. 23, 2011 by dlsnow52
This has a great taste to it and is easy to prepare. We have decided that this recipe is "guest worthy" and is delicious!
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