Okay, we LOVED this dish!! Something like this is right up my alley! (is that a southern sayin' LOL!!)
I'm not able to find arugula here, so I subbed in spinach. I read Cis post and decided to make a couple of changes... Of course I had to double the chicken to feed our family. And I tripled the sauce! I love lemon with pasta and chicken. Chicken picatta is one of my favorites, so I had no doubt I would enjoy the flavors here!
Yeah for me!!...I was able to find fresh sage...so pretty much I was able to replicate the recipe.
At first I tried cutting my breasts
in half..LOL, but when I started to put the cheese in, the butcher had done such a botched job of separating the breasts that you could see cheese everywhere. I stuck my knife in through the end and was able to make a pocket and slid the cheese in thru the end.
While baking they did leak some...but hey, I'm not picky. Scrape that stuff right off the rack and mound it on!!
I, we, hereby give this dish a 9.5!
The stuffing complications is the only reason it didn't warrant a 10! I'm going to forward this recipe to my family. They will love it too!
GREAT CHOICE ERIN!!
Oh yes, and mine did take a lot longer to cook than the recipe stated. I took mine out of the oven at 10 minutes and it was still 130deg. inside. Popped it back in under the convection for a bit. That worked. It was still juicy!