Reviewed: Oct. 5, 2009

This was very tasty and moist. The cream sauce was superb! I followed a lot of the suggestions and it was a hit. I was concerned it would not have enough flavor since the only seasoning is Paprika so I lightly seasoned the inside of the chicken breasts with season salt. I also used bread crumbs as suggested and I lightly seasoned the crumbs with season salt, onion powder, and paprika. I browned them in a skillet for 10 minutes then finished up in the oven for 20 mins on 350 degrees. I prepared the wine sauce separately. I will definitely prepare this again!

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DMLOVE31

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Reviewed: Oct. 4, 2009

this recipe is amazing I only make it a couple times a year because it's not the healthiest but definitely worth the periodic splurge!!!

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koopercook

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Reviewed: Sep. 30, 2009

This was really good! My husband said this was restaurant-quality food. Be sure to count your toothpicks though; I found some stray ones in some of the chicken!

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JulieStephens

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Reviewed: Sep. 29, 2009

This was very good but it was a lot of work. The family thought the sauce was amazing so I think next time I will just throw it over regular breaded chicken instead of stuffing it. Either way it was delish just time consuming.

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TREMBLES

Cooking Level: Expert

Home Town: Danielson, Connecticut, USA

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Reviewed: Sep. 29, 2009

This recipe was great. The sauce was terrific. I made some modifications due to a wine allergy and to use what I had on hand. I used shake-n-bake garlic flavored for the coating on the chicken and I also cooked it as most other people on this page by browning both sides then baking @ 350 for 20 minutes. I made the sauce seperate. I used chicken stock in place of the wine and still used the boullion cube and added fresh parsley. My fiancee said it was his favorite sauce and even put it on his mashed potatoes. It was soooo good. I will be using the recipe often and passing it aong to friends. FYI----- dont use colored tooth picks to secure the chicken. It colored the surounding chicken when I removed them. I thought it would help me find them easier but ended up being just as hard.

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Tasha

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Reviewed: Sep. 28, 2009

YUM! I made this recipe exactly as it reads for my parents. My mom had me forward her the recipe afterwards. So good!

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Tina

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Reviewed: Sep. 28, 2009

Best. Recipe. Ever. I can't even handle how delicious this is. My boyfriend always has hilarious physical reactions to food when he finds it incredibly delicious, and the whole time he was eating it his back was spasming, which was hysterical but also reassuring that this meal was fantastic. I've done it a few different ways; once with thick breasts that I pounded down (so much work), once with thin cut breasts that I placed one on top of the other with the filling between the two (works just as well) and once with boneless breast steaks that were huge and thin and easily folded over. I added a little honey mustard on the inside last time which was awesome, and tonight I'm going to try using havarti instead of swiss. Love that rich flavor. I also added some cooking wine to the sauce, which adds more of that wine flavor and salts it just enough. I've also used flour, egg, then panko crumbs a couple of times for a more crispy and flavorful crust. Really no matter how you tweak this recipe, if you follow the basic ingredients it's going to be fantastic. I have chicken soaking in buttermilk right now, just waiting to be cooked!

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shangriluck

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Reviewed: Sep. 28, 2009

Came out very very good. I made it exactly as shown, and found that I had to add more salt and white wine to suit our tastes. Other than that, it was great!

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Renee

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2009

This is a really good meal.

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flatscat

Cooking Level: Intermediate

Home Town: Tomball, Texas, USA

Living In: Bacliff, Texas, USA

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Reviewed: Sep. 27, 2009

Yum! I make this all the time. Family loves it! No changes

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THESUZIE

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Reviewed: Sep. 27, 2009

We loved it!! added a little ground red pepper instead of paprika (i was out) and a little garlic powder. also added a little milk with cream because I did not have enough. served it with egg noodles.

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AKSTAFFORD

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Sep. 27, 2009

This is an easy and excellent recipe. I've made it three times for large groups and everyone loves it. The cream sauce has a robust flavor and the chicken does not dry out. Excellent with egg noodles and green beans.

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Rachel

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Reviewed: Sep. 26, 2009

very good

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kahrendt

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Reviewed: Sep. 25, 2009

AWESOME. Made it for my boyfriend's birthday last night, and now I can do no wrong! As other reviewers have written, I made these modifications to the base recipe: added a thin layer of baby spinach leaves when stuffing, coated in breadcrumbs instead of flour, sauteed in a mixture of butter AND olive oil, and when beautifully browned, I transferred them and placed in a 350 degree oven (covered with aluminum foil) while I prepared the sauce. This keeps the crispness on the breasts. To serve, I sliced the breasts (they looked sooo pretty) and drizzled the sauce on top. Also topped with a little chopped parsley (which gave it that "finished look" we all seek). I used high-end ingredients (cheese, ham, and wine), and feel they may have contributed to the overall success of this dish. OUTSTANDING.

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M-B

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Reviewed: Sep. 23, 2009

Hubby loves this very much and he talked about this all night. It is indeed a very fancy meal and not hard to prepare and cook. I dipped the chicken in the egg wash and roll them in seasoned breadcrumbs. After that, I browned the chicken in the pan. Then I put the chicken in the pre heat oven for 20 mins. I can see my hubby asking me to cook this very soon!

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kitman

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Reviewed: Sep. 23, 2009

Absolutely fabulous! The only thing I did differently was use an egg wash & rolled the chickin in plain bread crumbs mixed with paprika before frying. I fried them early in the a.m. then put in fridge until finishing the recipe at dinner. I also added parsley to the delicious cream sauce! Don't be worried about the wine, it just adds a great depth of flavor! I sliced the rolls for serving and put the sauce on top..beautiful presentation! Kids, adults..everyone loved this recipe!!

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Carmen

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Sep. 22, 2009

I don't cook with wine so I substituted for chicken broth, otherwise followed recipe exactly and turned out perfect! This recipe is to time consuming and expensive for me to make as a normal weeknight meal but will make often without the ham and swiss. Ill save that for a weekend meal :) did not double sauce and had more than enough. I think its really important that you use real butter.

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kel k

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Reviewed: Sep. 20, 2009

Everyone at dinner loved this chicken. I made the recipe exactly as stated, with the exception of 2 things. Didn't have whipping cream, so used 2% milk. Also, I did add probably closer to a cup of white white so that there was more sauce. Thanks for sharing this great recipe! :)

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Sep. 18, 2009

Very very good flavor. A little hard to get the ham and cheese in the breast, not the recipes falt however. I would double the sauce because it did not make much. My sauce did seperate for some reason, which did make the sauce unusable. Very yummy, will read other reviews to see if I can find a reason/solution for the seperation of the sauce.

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culinarychick

Cooking Level: Intermediate

Living In: Jordan, Minnesota, USA

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Reviewed: Sep. 18, 2009

I read a review for this recipe where the woman stated that her husband loved this and "he's more of a beef man." That instantly got my attention! I have been pleasantly surprised at how easy and delicious this is, not to mention how much my hubby likes it. The only change I make is after browning the floured chicken, I transfer it to a casserole dish and then add the wine/boullion cubes and baked covered for ~30min. Less work if you ask me! The cream sauce is awesome! This dish now has a permanent spot in my recipe book :)

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Jess

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