This was very good, and easy, though it looks fancy. The only thing I did differently was to add about 1/4 cup of milk and a splash of white wine to the soup before pouring it over the chicken. Also, rather than pound the chicken flat I just cut three split breasts in half lengthwise and rolled them each around about 1/4 cup of stuffing and secured it with toothpick. It made six chicken rolls and it fit perfectly in a 1.5 qt corning ware casserole dish. I served this with roasted vegetables and buttered rice with parsley, salt, and pepper. It was great. Very comforting. A keeper!

Reviewed On: Oct. 28, 2009

This recipe is fantastic. I followed it to the letter and it turned out great. I used room temperature butter. It was very easy to make. I will be making this as often as possible while peaches are in season from now on!

Reviewed On: Aug. 31, 2009

Very easy, very good recipe. I omitted the egg (didn't see the reason for it) and added some cayenne pepper and garlic powder. I also threw in some corn and fresh chopped tomatoes. I read that some people browned the meat before stuffing the peppers, but I think this is a mistake. I think mixing the raw meat with the other ingredients and then baking allows the flavors to meld together more thoroughly. I topped mine with more salsa and cheddar cheese before baking. Afterwards I served them with a dollop of sour cream. I will definately be making these again. In fact I doubled the filling recipe and I intend to freeze it for future use!

Reviewed On: Apr. 22, 2009