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!

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.

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)?

I was really nervous when I smelled the marinade for this dish - it smelled like nothing but ranch dressing. Don't get me wrong - I like ranch dressing well enough, but I feared that it would make my chicken really tangy. It even freaked me out enough that I doctored it a little, adding cajun spice and chili powder. I was pleasantly surprised! It didn't taste like ranch dressing at all. I didn't make skewers - I marinated whole chicken breasts, adding about 2x the amount of dried rosemary (didn't have fresh), cajun spice and chili powder. I marinated for about an hour. I then grilled the whole chicken breast in a cast iron pan, basting with the marinade throughout. I also threw a few whole crimini mushrooms in the marinade and then around the periphery of the pan. The end result was a grilled chicken with a very nicely-flavored glaze, and the crimini mushrooms were the best. I would do it exactly the same way next time.

I thought this had potential, but it's not quite there as it is. I used an amber ale to add a little bit more flavor. I grilled it in a cast iron pan, piling on cilantro from the marinade, and the cilantro ended up being crispy and seared onto it, which was good, but I wish I could've tasted the cilantro more. I think it needs something else, but I don't know what. My husband's suggestion was to fillet the chicken breast, then put the two pieces back together with cilantro piled in the middle. Maybe I'll try that next time.

I didn't like this salad at all. I thought it had way too much sauce, and the flavor wasn't that good to me. My husband and I thought it might help to add more pasta and chicken to even out the amount of sauce, and perhaps add a cucumber. I tried to eat some the next day, and this salad does not make good leftovers in my opinion. I won't be making it again.

My husband and I were not thrilled with this recipe. I made it exactly as it is written except I used boneless breasts. I also added all of the sauce to finish cooking. The sauce was watery, never thickened. The flavor combination was strange to say the least. I won't be making it again.

I thought this recipe was pretty good, but I'd make a few modifications next time. I made the marinade according to the recipe. Next time I would either cut down on the soy sauce or use low-sodium soy sauce, as it came out very salty. I would also omit the salt that goes in at the end. I used boneless chicken breasts, cut into strips before being placed in the marinade. I marinated for 2-1/2 hours. Then I cooked the chicken in a cast iron skillet. This worked very well. I couldn't find unsweetened coconut, so I just used sweetened. I was afraid my husband would hate it, because he hates sweet and meat together, but he thought it was great, and said I should just use sweetened coconut rather than going out of my way to find unsweetened. I also added an extra handful of chopped green onions, and my husband and I both thought it could use even more. I think next time I would also add ginger or chili flakes as others have suggested to give it some spice. I will definitely make this recipe again (with modifications).

I had high hopes for this recipe, but it was just OK. I used boneless breasts, eyeballed the breading rather than measuring it exactly, and crumbled the onion pieces. I also added way more garlic than it called for. I had hoped that the onion taste would come out more in the breading, but I couldn't taste it at all. The garlic flavor was nice. My husband and I both thought that the breading came out too soggy. Next time I might pan saute it in olive oil or butter rather than baking, or I might broil it for the last few minutes to crisp it up.

My husband's first word after eating this chicken was "yummy." I followed the recipe to a T, except that I only allowed the oil to heat up for about 5-7 minutes. It did create a lot of smoke, so turn on the fan ahead of time. I also had to cook it in the oven for more than 5-10 minutes - it was probably closer to 20-25. I don't know why people were saying that this chicken was bland - it was one of the most flavorful recipes I've tried in a long time. I suspect that it's important to use a cast iron skillet, as it sears the spices into the skin of the chicken. That might be the difference. It was actually quite spicy, and I love and can tolerate quite a bit of spice. I wouldn't change a thing, except that next time I might cook it in the cast iron skillet completely, as I wish it had a hard crust of the spices.

This was a pretty good dish. I make another dish that's similar - breaded chicken breasts stuffed with goat cheese (chevre), and my husband said that he liked the flavor of this dish better, as it had a smoother flavor. I used Boursin for the filling, and filleted the chicken breasts rather than pounding them thin, and this worked just fine. My husband's first reaction was that it was "WAY rich," but the flavor grew on him and he requested that this recipe be in our permanent rotation and that I make it just like I did.

First of all, WAY too much flour for that amount of liquid. It formed a paste and I had to add more chicken broth and half and half to thin it out. Next time I would add only 1/4 cup of butter and only a few tablespoons of flour. Second, when I tasted the sauce before putting it over the chicken, it was BLAND, BLAND, BLAND. I added more rosemary, plus some garlic powder, thyme, and cayenne pepper. I thought the sauce turned out pretty good with these modifications, but the majority of the flavor came from the crimini mushrooms and artichoke hearts. My husband thought that the chicken was so bland that it made the whole dish bland. Next time I would saute the chicken in some spices instead of braising it in the chicken broth.

This recipe was pretty good. I used sourdough bowls. I halved the cream cheese due to others who said it was too rich. I added more pepper jack than called for. When sauteeing the chicken, I cooked the garlic as well, since others said it was too garlicky. This made it less garlicky than putting it in raw. The bread came out awesome. I thought the filling was good. It was rich, but not too rich. There was still plenty of moisture with only 1/2 the cream cheese. My husband thought it was still way too rich. He suggested cutting back on all the cheeses and adding more spinach. It was a lot of food, and we were both unable to finish our portions. All in all, I think we'll keep playing around with it to customize it to our likes, but it's a good start.

I was really excited about this recipe, but I was disappointed with the outcome. The flavor was really bland. I used mozzarella di bufala, and threw in the rest of the jar of peppers around the chicken. Good thing, because we needed the extra peppers just to add some flavor to the dish. I also sprinkled the cheese/chive mixture over the top of the chicken after rolling them up, but it was still just rather tasteless. I won't be making this again.

This was a pretty good dish, but definitely serve it with a gravy. I chose not to, and it was pretty dry. My husband and I thought that it was a 2-star dish without gravy, but that it would be close to a 5-star dish with the gravy. The number of servings is off on this recipe - I halved the recipe and it was the perfect amount for two of us. If you halve the recipe, decrease the cooking time - I didn't and it came out too dry. I used breadcubes used for stuffing as they were readily available the week before Thanksgiving. There were some pieces of rye bread in the bread mixture which gave it a nice flavor. I cooked the chicken by broiling it in white wine at 350 degrees for 25 minutes. For the sauce I used nonfat milk and this worked fine. Otherwise I made the recipe as is. It definitely has potential!

First off I will say that that method of cooking chicken is fabulous. It came out so tender you could barely tell that you were eating a piece of chicken. I changed up the sauce quite a bit. I suspected that it would be bland even with the garlic, so I sauteed 2 shallots and some crimini mushrooms in butter and set it aside just in case. When I made the sauce, I added the flour before the milk in order to make a roux so the flour wouldn't be chunky. Then I used 1/2 cup half-and-half and 1/2 cup nonfat milk. I also used the whole head of garlic. The sauce was still incredibly bland. I added more parmesan, threw in some pecorino romano cheese, the shallot/mushroom mixture, and some salt and pepper. I also added a little bit of the wine from the cooked chicken. It came out pretty good. I'd make it again, but probably only once every few months.

I wish I could leave 0 stars. I will NOT be making it again.

This recipe was okay...not the greatest. I used crimini mushrooms which were very flavorable. My husband and I both thought the gorgonzola taste was too strong, and we love gorgonzola. I make another recipe with bowtie pasta, shallots and lemon zest. Next time I might try combining the two recipes and adding less gorgonzola.

It was okay - a quick and easy soccer-mom meal. I made a few changes, though. I boiled the chicken and then pulled it apart. I halved the recipe, and this made the perfect proportions for one package of crescent rolls. Doubling the amount of filling for only one package of crescent rolls would have made it so there was not much filling. When I was mixing the filling together, I thought that 3 chicken breasts would make it too dry, so I only added 2. I also substituted one whole shallot for the minced onion, and this made it very flavorful.

I love this recipe - I make it all the time and it's one of our favorites. It tastes kind of like French Onion Soup.