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Baked Stuffed Chicken Breasts with Arugula and Fontina

Arugula has a peppery, slightly bitter bite and a delicate, tender texture. In this simple stuffing, it is matched with fontina, which adds a richness and mild nuttiness. The panko coating cooks to a crisp, light finish in the hot oven, delivering a perfect counterpoint to the creamy melted cheese at the heart of each roll.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Baked Stuffed Chicken Breasts with Arugula and Fontina
Review 1 for Baked Stuffed Chicken Breasts with Arugula and Fontina
5 out of 5
5 out of 5
,San Juan
,PR
August 12, 2016
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
-1point
0of 1found this review helpful.
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Easy and Delicious!
August 12, 2016
I love recipes that allow one to alternate certain ingredients, which I did with this one. Also, easy for a Friday!
I substituted almost everything, except the chicken. For arugula, spinach, for panko breadcrumbs and for Fontina I used another soft cheese.
Pros: Adaptable, Appearance, Easy, Impressive, Kid-Friendly, Quick, Will Make Again
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Review 2 for Baked Stuffed Chicken Breasts with Arugula and Fontina
5 out of 5
5 out of 5
,Altamonte Springs
,FL
September 22, 2012
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Once a week
Would You Recommend? Yes
+1point
1of 1found this review helpful.
Thank you! You have successfully submitted a comment for this review.
Quick, Easy, and Delicious!
September 22, 2012
Super easy and quick to make, and a big hit with the family. Definitely making this again. I substituted provolone for fontina. The only problem I had was the cheese melting out the side on one of the rolls.
Pros: Quick, Easy, Kid-Friendly, Healthy, Adaptable, Will Make Again