Reviewed: Jan. 7, 2008

Make it the way the first Review says... its awesome

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Reviewed: Jan. 4, 2008

Great recipe. I used the extra spices others suggested: thyme, garlic powder, onion powder, touch of cinnamon. I used 1/2 cup apple sauce and 1/2 cup chicken broth and added about a tablespoon of brown sugar to the drippings after I removed the chicken breasts.

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LillysMom

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Reviewed: Jan. 2, 2008

A new family favorite...Thank you! Great special meal with not-so-much effort!

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Robin

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Reviewed: Dec. 30, 2007

This recipe, was one I got off this site for a quick fix, Although it was pretty easy I found it lacked something, more spices!! I didn't take the other reviewers advice, and I just made it by the book. I guess it might be good after you add all kinds of spices, but I wont be making it again.

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Gracie

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Dec. 27, 2007

Very good! I added more Cheddar (double)and extra breadcrumbs. Next time, I will thinly slice the apples.

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Elizabeth

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2007

This was amazing. I made a variation as many of the other reviewers have done. I don't measure anything so I don't have exact amounts, but I added salt and pepper, cinnamon, oregano, thyme, sage, and garlic salt to the stuffing. I didn't have any wine on hand so instead I used 1/2 simply apple juice and 1/2 chicken broth. At the end, I added all the extra stuffing mix to the pan and cooked with the chicken for about 8 minutes. I removed the chicken and added brown sugar to the pan and cooked it with the leftover stuffing mix until it caramelized. I served that on top of the chicken. It was delicious! I can't wait to play with this recipe some more - it was very fun to make. Thanks to the reviews that I read as well!

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Lindsey

Cooking Level: Expert

Home Town: Dublin, Ohio, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Dec. 17, 2007

This recipe is absolutely delicious. Made a side of rice and used leftover stuffing to season it and it was fantastic.

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Audacian

Cooking Level: Intermediate

Home Town: Albany, New York, USA

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Reviewed: Dec. 14, 2007

This dish was wonderful and loved by my husband and I! I used Granny Smith apples for the filling, added in the cinnamon as suggested and it turned out so moist and delicious! Thanks for a wonderful recipe. I'll be making this again for sure!

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TessaAnn

Cooking Level: Beginning

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Reviewed: Dec. 9, 2007

Yum! Just finished dinner & it was delicious. Like most people, I tweaked it just a bit. I used stuffing mix instead of breadcrumbs. Made pockets in the breasts, stuffed w/the apple mixture, the closed them up & tied them with strings. This kept them closed pretty well. For the sauce I used apple cider instead of wine, and added just about 1 tbls brown sugar and a half of an apple, chopped. It was tender and scrumptious. Will definitely make this one again.

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K. Wilk

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Reviewed: Nov. 15, 2007

I thought this was really great. I listened to some of the other ideas, and decided to go ahead with more Cheddar cheese, more bread crumbs, brown sugar, cinnamon, salt, garlic salt, Italian seasoning and curry. After mixing all that together, I rolled the breasts, but didn't have any toothpicks, so it was a little messy. After browning the "rolls" I ended up putting in a mug full of hot apple cider instead of the wine and let the chicken simmer in that for 25 minutes. That was a little long (I was on the phone) and the chicken was a little dry, but the overall it was really good. For the gravy, I just used a little flour and about 2 tablespoons of the leftover juices and made a roo, then put that in to make the gravy.

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Joe Smith

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Reviewed: Nov. 11, 2007

I was trying to find a recipe for chicken that would not require me to go to the store. I came across this one, read the reviews, and it came out great! It truly IS kid friendly...my 9 year old and her friend ate every bite. I did use a few of the suggestions. I added a tablespoon or so of brown sugar to the stuffing as well as some cinnamon, italian seasoning (I only had plain breadcrumbs), salt and pepper. I also used shredded Italian cheese I had in the fridge and added a couple of tablespoons of applesauce to bind everything together. I also used 1 tsp. of olive oil per breast, just chicken broth (no wine) for the gravy and tossed in the leftover stuffing. And I didn't have large breasts, so I just took a sharp knife and made a pocket in each breast and secured it with a toothpick. You could really stuff it plump this way (instead of rolling it), and it didn't come apart when cooked. This one will go in our regular recipe box. We're trying to eat healthy in my house, and this one can be be adjusted to allow me to count Weight Watchers points! (5 per breast the way I made them) Enjoy!

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Mary J.

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Oct. 26, 2007

this was good. i made it as directed except i used marsala cooking wine instead of white wine. i will make this again but take suggestions from other users and gussy up the stuffing. great fall meal!

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DJ

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Vinings, Georgia, USA

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Reviewed: Oct. 17, 2007

The recipe was very tasty but didn't "wow" my family. I would recommend this as a safe dish to serve to guests, if you are uncertain of their food/taste preferences. It's delicious without being overly spicy or sweet.

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Dave

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Reviewed: Oct. 14, 2007

My stuffing came out more like the consistency of applesauce, rather than a thick cheesy apple stuffing. So, if I attempt to make this again I will use stuffing instead of breadcrumbs. The overall flavors were not all that complimentary.

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Heather P.

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Reviewed: Oct. 14, 2007

Highly reccommended. I made this for my parents' for their anniversary. I needed something I could do quickly, but that was special. This accomplished both goals! For the stuffing, I used blue cheese (one of my parents' favorites) and did pear and dried cranberries and blackberries with the apple. It turned out really well - kind of a hybrid cordon bleu. My mother enjoyed dinner so much that she wanted the recipe and told me "this is a keeper!" What's best, is that this recipe feels like you're having a nice, rich meal, but without feeling like you could come away with gout. I'll definitely be using it to impress company again.

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davidbresnahan

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Reviewed: Oct. 9, 2007

Wonderful! I tweaked some things a bit taking advice from other reviews. I added the cinnamon and brown sugar which is a MUST and a bunch of other seasonings. This smelled delicious when I opened the lid after simmering and I couldn't wait to sink my teeth into it! It was very moist and most importantly it was an easy meal to make (but it looks gormet!). I will surely be saving this recipe! Thank you!

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Oct. 4, 2007

this was a little tricky at first, but i'm sure after making it a couple times, it be easier. I used a Jonamac apple, and it was so sweet and soft, just perfect with my well-cooked chicken. Great fall-time recipe.

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amesalk

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Reviewed: Oct. 3, 2007

This was an ok recipe. It was easy and quick, but I think I prefer other types of stuffing in the chicken.

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AMIENICOLE

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Plano, Texas, USA

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Reviewed: Sep. 27, 2007

My family enjoyed this meal. I changed bread crumbs with stuffing. I was very easy but looked elegant.

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Lynick

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Reviewed: Sep. 22, 2007

My family loved this recipe. I did use a box of stuffing mix instead of bread crumbs due to last minute decisions. I know it was good if husband takes left overs to lunch!!

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Melanie

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