This is a great idea for stuffed chicken breast. After reading many reviews, I made some modifications so I would end up with the right amount of cheese mixture and lots of flavor. I used about half of the ricotta cheese and kept the mozzarella the same (I really like mozzarella). I really love garlic so I used three cloves and added some fresh chopped basil to my cheese mixture. I sautéed a small clove of garlic (minced) in some organic extra virgin olive oil and organic butter and chopped organic Bella mushrooms. After a few minutes I added my fresh chopped organic spinach with a few dashes of organic nutmeg. Let that sit on the heat for just a few minutes. Let it cool than added it to my cheese mixture. I added a bit of salt and fresh ground pepper and a mixture of dried onions, red bell peppers, sundried tomatoes, and leeks for extra flavor. The aroma was delicious. I borrowed CHEFBAUER’s idea of cutting a pocket into the thickest part of the breast and piped in the cheese mixture. I think this method is more work but the presentation is much nicer than the toothpick option. I covered and baked according to the recipe then added my remaining mozzarella the last fifteen minutes. Delicious! I will definitely make this again and will try the other method of flattening the breast and rolling the mixture in the breast.

I grew up with this dish. So I had great expectations. I followed this recipe to a tee. Don’t know if there is a difference between the Cuban version and the Mexican version but this dish was a bit too sweet for my taste. I'll share my beloved mother’s recipe for those who prefer a mildly sweet rice dessert.

Delicious and easy! My husband and teenager loved it! I used all the ingredients the recipe called for but I didn't have onion powder on hand so I used dried minced onions. My family isn't a fan of ginger but I still kept it in the recipe and they loved it. I cooked it in my Dutch oven for just over an hour and it came out tender. I made extra sauce as many reviewers recommended it. I'm so glad I did. I can't wait to make this again. Thanks Kathy!

I was expecting this to turn out better. I love tuna and pesto but marrying them in this dish didn't seem all that impressive. I used grape tomatoes and that seemed to pick up the pesto flavor and brought this dish to two stars.

This was my first attempt at making Alfredo Sauce and it turned out great! I loved the simplicity and taste. I did make just a few changes. I used evaporated milk instead of heavy whipping cream and I tripled the garlic. I love garlic, but was surprised my family couldn't taste the garlic. I didn't have fresh parsley on hand so I used dry parsley. I added my shredded parmesan cheese to the sauce bit by bit as it melted, to prevent clumping. I also added sautéed chopped mushrooms to the sauce. I poured this over farfalle pasta, and cooked broccoli florets, asparagus tips, carrots and chicken. It was very tasty and my family still got their veggies. My family gives this a 4.5!

What a nice sauce! The flavors went so well together. I took the advice of others and steamed my fresh broccoli for just a few minutes till bright green. I used a fresh lemon and organic unsalted butter, coarse salt, fresh ground pepper and just two dashes of cayenne pepper (less than 1/8) as this spice can pack a lot of kick. I had some extra minced garlic so I added just a touch of it to the lemon butter mixture. It was right on. I poured the sauce over the broccoli. I will definitely make this sauce again. Thanks for a great recipe!

I made this tonight for my family and it was a hit. I did incorporate some suggestions other reviewers had. I added Italian seasoning to the boiling pasta for more flavor. Instead of tomato sauce, I used Italian style diced tomatoes (puréed). For the milk/cheese mixture, I used 1/2 cup of milk instead of dry milk powder and water. I also added extra garlic, and a splash of Italian seasoning, and Romano Cheese. Overall, it was quite tasty. This dish is very easy to make. I will be making this again, but will add pepper flakes or cayenne pepper for a little kick.