Reviewed: May 24, 2012

The best, the very BEST, stuffed chicken recipe I have ever tried! So simple, and the flavour is outstanding!!

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Sammy

Home Town: Kitchener, Ontario, Canada

Reviewed: May 20, 2012

Really yummy stuff! It's even faster and easier than it looks. I cut a lot of fat and calories by substituting nonfat Greek yogurt for the mayo and fat free mozzarella for the provolone. This will be a regular on our dinner table.

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Reviewed: May 16, 2012

I did not have Dijon mustard so I used a Horseradish/Garlic mustard and it worked well. I wished that I had used more cheese but overall they had good flavor and were very easy and fast to make.

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jakesmom

Reviewed: May 14, 2012

I am a BEGINNER in the cooking world. This reciepe was easy to follow. And it turned out REALLY good. I had a taste test at work with PRO-COOKERS and all I heard was.....ummmmm, this is good, this is really good. Of course, I felt extremely proud since I am a beginner.

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Grateful2God

Reviewed: May 14, 2012

I agree that is you consider a good cook you should be open to being creative in your recipe and not just following what is listed--let your own creative juices flow. I just recently discovered the fresh herb "cilantro" which brings so much flavor to dishes. Everyone--happy cooking.

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teya

Reviewed: May 13, 2012

Delicious. I would slightly lessen the amount of mustard so as not to overpower the dish. I substitute any hard/medium cheese my family likes.

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pwhyte

Reviewed: May 10, 2012

This was awesome - all of my family loved it! Thanks for the recipe - a definite keeper!

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SJB

Reviewed: May 9, 2012

I made this for my Mother in Law's Birthday dinner party. A little time consuming but well worth it as everyone loved it. I tripled the recipe to have enough for the crowd and had way way more sauce left over than needed. (Doubling the sauce would have been plenty) I also ran out of asparagus so improvised by adding sliced black forest ham before rolling up the last few chicken breasts. YUMMM! My husband liked those with the ham the best. I thought they were both delicious. Great recipe, would not hesitate to recommend this for a special meal.

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Mom_v_3

Cooking Level: Intermediate

Reviewed: May 8, 2012

The way this recipe is currently I would never fix it again. The asparagus isn't eye appealing at all and it is way over cooked. I would cut up asparagus and use diced or shreaded cheese and cut pockets in the chicken and put asparaguse and cheese in the pockets.

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loving arms

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Mason City, Iowa, USA

Living In: University Park, Iowa, USA

Reviewed: May 4, 2012

Made these for dinner tonight. I made a few changes. I used some shredded Monterey-Jack instead of Provolone since I had it on hand. I also used some butcher's twine to keep the chicken rolled shut. This dish was AMAZING. It looks impressive and it's very filling. We ate it with a simple salad and everyone loved it. This is definitely in my permanent rotation.

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