Reviewed: Nov. 13, 2009

I loved this recipe! I used dry seasonings (adjusting the amounts) because I didn't have fresh and added garlic as others suggested. I omited the pasta sauce because it just wasn't necessary and used canned diced tomatoes. I also used marinated artichoke hearts for extra flavor and chopped them very tiny so the kids wouldn't know what they were eating! I made sure to use fresh mozarella since that is one thing I really enjoy. Sometimes it's the little things that make a dish special. I spooned all the leftover filling on top of the stuffed chicken breasts as there was quite a bit left over. This was a very flavorful dish. I served it on a bed of angelhair pasta and my husband commented that it looked like a pricey dish at a restaurant.

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jcollins1

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Reviewed: Sep. 9, 2009

We liked this, but it was not a great meal that I would repeat. The stuffing needs some spicing up, perhaps hot sausage meat would be a good addition.

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MRST

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Reviewed: May 22, 2009

My family liked this but no one could really eat it again after the first sitting. It was good, not great.

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SADS

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: San Angelo, Texas, USA

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Reviewed: Feb. 28, 2009

this chicken was so very tasty. it definitely needed the garlic since garlic makes everything better! the artichoke mixture makes a lot, too much even. that could be cut in half. so i took the extra and put it on top of the chicken while it baked. but this was so very delish and i will definitely make it again.

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mebkennedy

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Reviewed: Nov. 6, 2008

Turned out great! I cut my LARGE chicken breasts in half. Next time I will make sure my chicken is patted dry, and I will substitute sour cream for some of the mayo.

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Brinker1975

Living In: Arlington, Texas, USA

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Reviewed: Oct. 4, 2008

This is a great recipe. It looked very impressive and tasted great. I took another reviewer's advice and did not cover it with marinara sauce, instead I covered it with the leftover filling that I had. My husband loved it. I will definitely be making this again.

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KATYLITTER

Cooking Level: Expert

Living In: Lexington, South Carolina, USA

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Reviewed: Sep. 22, 2008

easy and delicious. brought it into lunch the next day and it was just as good!

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jenniej

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Reviewed: Sep. 7, 2008

Great recipe! Made a few additions/substitutions: 1 can diced tomatoes instead of fresh (drained most liquid from can before adding), three cloves crushed garlic, one yellow onion, shredded mozz instead of cubed. I sauteed the onion, red pepper and garlic first, then added it to the rest of stuffing ingredients. Stuffed chicken then spooned extra over the top. Baked about 45 minutes at 350 and served with medium shell pasta. Everyone loved it and I'll be making it again soon. My husband says it was great left over too!

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carissaplant

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2008

This was a good bare-bones idea. I used chix, marinara, garlic, & goat cheese. Could've added more herbs and pine nuts.

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Holly

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Reviewed: Jun. 30, 2008

I work til five so made some adjustments so we could eat before 8pm. I used half the amount of tomatoes and doubled the artichoke hearts only because we love artichoke hearts. I used shredded mozarella and not cubed. I just don't have time for all the pounding of chicken and rolling etc. So I put the chicken breast in bottom of pan, dished the contents on the breasts and covered with the marinara. We loved it. Really good meal. Thanks for the recipe.

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Donna

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Reviewed: Jun. 3, 2008

Oh man this recipe was phenominal!! I even hate artichoke's, but what i did was i added mushrooms, spinach, onions and sundried tomatoes and sauted everything together. I then breaded the chicken and fried it for about 2 mins on each side and then I put it in a casserole dish layered thinly with spaghetti sauce then placed the chicken in that, put a little bit more sauce over the tops of the chicken, baked it for 45 mins uncovered, then sprinkled some cheddar cheese on top and melted it and i do have to say it was phenominal!! Definatly recommend this recipe to friend's and family!!!

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Crystal

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Reviewed: Mar. 7, 2008

Nice and easy. I added a few extras, but this turned out delicious.

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TALLMISTO

Cooking Level: Intermediate

Home Town: Parker, Colorado, USA

Living In: Chandler, Arizona, USA

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Reviewed: Jan. 16, 2008

I LOVE this recipe! It is going to become part of my regular repitoir. I made some changes b/c I'm trying to eat enitrely organic foods: 1)Instead of the mozzerela, I used feta and 2) I left out the marinara sauce and used the remaining filling to cover the chicken. It was amazing. The feta gave it a wonderful zip. My boyfriend and I made it a part of our date night and we had so much fun with this recipe. I don't think I've ever seen him so happy. Thank you for sharing this recipe!!!

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Elizabeth Ann

Cooking Level: Expert

Home Town: Muskogee, Oklahoma, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Oct. 18, 2007

I thought this was great. Next time, I will add some garlic and try the grated cheese. I had a lot of filling leftover (though I don't usually measure when I cook things like this), so I sprinkled the leftover filling on top of the marinara. It was great!

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Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Living In: Paris, Île-De-France, France

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Reviewed: Sep. 25, 2007

Wow! This was a nice surprise. Like others, I made some adjustments. Because I was using a homemade (very thick) tomato sauce (which already had herbs), I went light on the seasoning. I also used shredded mozzarella, and fewer fresh tomatoes than the recipe calls for. My dear boyfriend is always raving and using superlatives about my cooking -- but he said that this one tops them all! I was pleasantly surprised to see that the "cheesy stuffing" didn't pour out of the chicken roulade while baking!

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Cassie Tuttle

Cooking Level: Expert

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Reviewed: Aug. 24, 2007

This was good. Kinda like a cooked Caprese salad with chicken. I cut up the chicken and browned it, then followed the recipe rather than rolling it to speed up the prep/cooking time. It was good on top of pasta. I would make this again.

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JBEANER75

Cooking Level: Expert

Home Town: Perrysburg, Ohio, USA

Living In: Rocky Mount, North Carolina, USA

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Reviewed: Aug. 18, 2007

The only negative about this recipe is it took 1 hour 15 minutes to cook (5 minutes in microwave at the end). We made as directed and had a lot of extra "filling", so just poured that around the chicken. It tasted wonderful & this will certainly be made many more times in the future. Next time, however, I will not do the roll-up stuffed chicken. I will either cut the chicken in bite size pieces and cook it in the tomato mixture or leave as whole chicken breast and pour the mixture over top. I may add the garlic as reviewers have suggest, as well. Although it took longer than expected to bake, it was well worth the wait. I served with thin slices of toasted Asiago Garlic Bread with a vegetable of baked potato and raw baby carrots (salad would have been a great addition, as well).

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Nicole R.

Cooking Level: Intermediate

Home Town: Manlius, Illinois, USA

Living In: Peoria, Illinois, USA

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Reviewed: Aug. 15, 2007

I added garlic as suggested and this was fabulous! We really enjoyed it. Only had four chicken breasts so we baked the leftover vegetables in a casserole and it was wonderful along with the chicken! Thanks for the recipe!

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