Overall I really liked it, as did my husband and 3 y/o son. I felt like the sauce was lacking some saltiness, so I added one additional tablespoon of soy sauce, and this really improved it. I was also hoping for crispier chicken, but I left it in the hot oil for a little bit longer and this helped. I also served the chicken dry and placed the sauce and sesame seeds on the table for people to serve themselves, and this helped keep the chicken crispy. I will definitely make this again, as it is very quick and easy to make!

Reviewed On: Oct. 25, 2009

My husband and I did not like the combination of chicken and sausage. It was also very salty, and I could not taste the cajun spices at all, and I even used quite a bit more than was called for. I used chicken apple sausage and crimini mushrooms, and increased the garlic x5. I also pounded the chicken breasts rather than making a slit and stuffing it that way. Otherwise, I made the recipe as it was written. I think to improve it, next time I would leave out the sausage and just stuff the chicken with mushroom/onion mixture. I would also omit the bleu cheese dressing, and use bleu cheese crumbles instead to decrease the saltiness.

Reviewed On: Aug. 3, 2007

If I were to sum up this recipe in one word, it would be "irrelevant." It had no flavor whatsoever. It tasted like if you were to grill chicken with nothing but olive oil. I agree with another reviewer who said that if the sauce were thicker and stuck to the meat, it would be better. Perhaps if you were to marinate it overnight, it might impart some flavor, but as the recipe is written, it is bland. Some ideas for improving it: marinating overnight, reducing the marinade, adding minced garlic, adding cajun spices, or adding brown sugar or molasses (to add a glaze)?

Reviewed On: Aug. 3, 2007