This was a staple in our house in the late '60s. Very easy. We use Daily's Sweet & Sour Mix. And, very important, use a shaker and ice when mixing the ingredients.

Reviewed On: May 9, 2009

This recipe was easy and delicious. I was making it for dinner and wanted it to be a little heartier, so I added some chopped onion and diced Canadian bacon. Makes a nice leftover for lunch, too. Actually, this can be served any time of the day or night.

Reviewed On: Apr. 16, 2009

The cream cheese "stuffing" was a little too much. I like the idea of whipping it up with something else so that it's not so "hard." Maybe using "whipped cream cheese" instead of the block would be better. Or maybe spreading the cream cheese on the breasts instead of rolling the breast around a little chunk of cream cheese would be better. Also, one strip of bacon (semi-cooked) around each breast wasn't quite enough. Sprinkle each breast with some chopped, cooked bacon. This is one of those recipes that is great as a leftover. I tried it with both rice and egg noodles. I prefer it with parslied noodles.

Reviewed On: Apr. 12, 2009