Reviewed: Feb. 14, 2012

The sauce was way way to sweet and the stuffing was lost in all the sweetness. I used this as a valentine dinner so the sweetness played out ok, I will never make this again.

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Reviewer:

Joey K

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Cooking Level: Expert

Home Town: Clarkston, Michigan, USA

Living In: Hainesport, New Jersey, USA

Reviewed: May 2, 2010

I substituted some onion for the shallots and swiss cheese for the provolone (because that's all I had available in the kitchen). After reading other comments, I decided to pull back on the sweetness by reducing the sugar to 2 Tbs and the vanilla to just over 1/4 tsp. I also added a splash of milk to thin the sauce out so that it wasn't too custard-like. The result was phenomenal! I will definitely make this recipe again... what a different way to prepare chicken.

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Reviewer:

MATCHBOX825

Home Town: Fort Lauderdale, Florida, USA

Reviewed: Aug. 24, 2009

My kids (7 and 11) LOVED this one! It is really sweet, but delicious. Its like having dessert for dinner! If you don't have a sweet tooth like us, I too would suggest cutting back on the sugar.

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Reviewer:

dhi

Reviewed: Oct. 25, 2008

Good, but too sweet as written. Next time will cut back on the sugar.

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Reviewer:

GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Apr. 15, 2008

I really liked this recipe. We didn't have white wine, so I subsituted apple juice, and my husband missed my note to reduce the sugar, so the sauce was definitely sweet, but still quite good. I think with the wine, and a little less sugar this would be great. Too much work to put it in my regular rotation, but a great every-now-and-then, special occasion recipe! Thanks!

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Reviewer:

JenB

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Alpharetta, Georgia, USA

Reviewed: Mar. 6, 2008

This was excellent! Husband and three-year old daughter loved it! Didn't have provolone, used Baby Friulano...YUMMY!

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Reviewer:

AmandaB

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Reviewed: Jan. 23, 2008

Don't get me wrong, this is a good recipe. It's just that the sauce is so powerfully sweet that it overwelms the rest of the flavors. My guests did rave that it was an excellent meal. I used Gouda cheese; which is stronger than provolone, but it still needs something stronger. I'm thinking next time I'll use Blue Cheese and tart apples to try and even out the sweetness of the sauce.

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Reviewer:

Autumn

Cooking Level: Expert

Home Town: Credit River Township, Minnesota, USA

Living In: Savage, Minnesota, USA

Reviewed: Dec. 11, 2007

Despite other reviews, I thought this recipe turned out really well. I did lower the sugar content, and although everyone said that it was too sweet, I somewhat expected that to begin with because of the ingredients. I only had cream cheese so I used that instead of provolone and poured the sauce over the chicken for the last 10 minutes of cooking and sprinkled the nuts on top of that. It carmelized nicely and was a great mix of flavors and textures. Thanks for the recipe.

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Reviewer:

PrncssLee

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

Living In: Waukesha, Wisconsin, USA

Reviewed: Dec. 4, 2007

Super yummy and a repeat in our home. I substitute yellow onion for the shallot and add a bit of crumbled gorgonzola and decrease the sugar...which makes the recipe more sweet and savory, rather then being too sweet and rich.

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