Reviewed: Mar. 10, 2008

I made a few minor changes... I used a Kraft garlic & parmesan [cream cheese] dip in the middle, I used Italian herb mix in place of the Italian seasoning, used plain bread crumbs, and I used only butter rather than butter and oil when I fried the chicken. Firstly, there was way too much "sprinkling" herbs - I only used a quarter of it, if that. I poured the butter from the pan over the chicken before baking it. It needed to be in the oven for 30 minutes and came out nicely. However I think the recipe calls for far too much garlic. I am usually quite insensitive to garlic but this really was too much. Next time I make it I will modify it and use my own herb/spice mixture. A good concept though, with some changes.

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Sarah

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

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Reviewed: Feb. 14, 2008

This was wonderful! I followed the directions exactly. The only thing I would change is doing the entire process of seasoning and stuffing the chicken one portion at a time, otherwise the seasoning came off the outside of the chicken breast.

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Stacy S.

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Reviewed: Jan. 20, 2008

Super easy, and my family loved it. I used thin cut chicken breasts, and the oven time only took 15 minutes for super moist chicken! Next time I will venture out and try another flavor cheese spread, maybe roasted red pepper?? Delicious! You know it's good when the kids compliment it!

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RILLET

Cooking Level: Expert

Home Town: East Brunswick, New Jersey, USA

Living In: Florham Park, New Jersey, USA

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Reviewed: Nov. 5, 2007

Eh....it was okay. I was expecting that it would be amazing, seeing as how it involved cream cheese; but it was barely mediocre. The italian seasoning didn't really work in this recipe, and there were none of the mentioned "drippings" to pour over the chicken before serving. It was okay, but I won't make it again.

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Lauren

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 14, 2007

This was o.k. No one in my family was too thrilled with it. I followed it to a tee but it was still too much garlic and I love garlic. I doubt I'll make this one again.

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Reviewed: Oct. 3, 2006

This was pretty easy to put together and the result was very tasty. I used neufchatel cream cheese (less fat) because it was what I had on hand and it was good this way. When I was done sprinkling the seasoning mixture on the chicken I had some left over so I tossed it into the bread crumbs before rolling the chicken in them. I lined my pan with heavy duty foil for easier clean up. Served with parmesan risotto. Great!

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Sep. 9, 2006

This was delicious. Had everything already and needed a quick dinner without a lot of fuss. Followed the directions exactly and YUMMY. Definate keeper, thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jul. 26, 2006

This was a pretty good change, but if I make it again then I'll tweak the recipe some. Maybe using a different kind of cheese, adding some lemon zest...

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Love2Cook

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Frisco, Texas, USA

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Reviewed: Mar. 30, 2006

Oh my gosh, this is one of the best chicken dishes I ever made. My husband was skeptical about the cream cheese until he took his first bite. He was looking for thirds!!!! AWESOME RECIPE!!

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michelle_c

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Reviewed: Mar. 22, 2006

Tried this, minus the garlic ingredients, and it was great! Easy enough. Prep time was less than stated, though I did use 'thin sliced' chicken breast skipped the garlic & onions! Also, froze for less than 20 minutes, as I was time starved. Everyone thought I had purchased the chicken, pre- breaded and stuffed, at a local gourmet market!! Really good recipe! Thanks for passing it on!

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