Reviewed: Nov. 22, 2008

MY HUSBAND COULDN'T RAVE MORE ABOUT THIS RECIPE! I cook ALOT! I vary dishes all the time, this one I only added mushrooms and more onion for him. For some reason it smells like holidays cooking! I also added the bread crumbs and then the cheese last. Without a doubt you could follow it exactly and still get awesome feedback!

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smiles

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Reviewed: Nov. 12, 2008

I really liked this recipe. The only thing that i had trouble with was the part of the directions that have you cooking the chicken with the bread crumb and egg mixture. When i did this the bread crumbs and egg got really brown and started sticking to the skillet. So i recommend cutting your chicken breasts up into 1 inch squares first. Then cook your chicken till its about done... add the mixture (crumbs and eggs) with a little (a teaspoon) of oil and cooking till the chicken and egg is completely done. I chopped the chicken up with the end of my spatula once it was done so it would go into the shells better. Other than that... recipe was awesome! tastes like breaded Chicken Parmesan, stuffed in big shells :) Enjoy!

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Reviewer:

Culinary School Drop-Out

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2008

The shells and filling were a little messy, but oh so tasty! I added little strips of prosciutto on the inside of the shells, and I believe it added a lot to the flavor. Next time I'll also go ahead and make my own sauce, instead of using the premade stuff.

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kettish

Cooking Level: Intermediate

Home Town: Dacula, Georgia, USA

Living In: Fort Bragg, North Carolina, USA

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Reviewed: Oct. 28, 2008

This was a perfect substitute for stuffed shells with just cheese on the inside. It's fun to make and has great presentation. I will definitely continue to make this recipe. Thanks a lot!

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Karla

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: Wels, Oberösterreich, Austria

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Reviewed: Oct. 24, 2008

This was VERY good! I did use speg. sauce (about 3/4 of the jar) instead of tomato and added garlic. Next time I will use more sauce to really sauce it up. I normally hate when things get too "saucy" but I thought it was a little dry. Other than that, this was AWESOME!!!

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maak

Cooking Level: Beginning

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Reviewed: Oct. 23, 2008

I love this dish! Can be quite healthy if you use light cheese and no egg and still tastes so good. I also find it economical since 2 chicken breasts makes me about 20 shells and 3-4 is a good one person serving. Leftovers just as good. I love making this dish!

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Raquel

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

Living In: Thornhill, Ontario, Canada

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Reviewed: Oct. 18, 2008

Very Good. Did not add the bread crumbs & added ricotta cheese to the mix.

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SPACIDY

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Reviewed: Sep. 9, 2008

excellent! made no changes... everyone loved it!

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jnicole527

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Reviewed: Jul. 5, 2008

I used all fresh herbs from my garden - the filling tasted almost exacty like chicken parmesan. Next time I will use extra sauce and maybe something to make the filling a little creamier. It was a little too thick for my taste.

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sevenfly

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Reviewed: Apr. 12, 2008

Delicious! Used spaghetti sauce instead of tomato sauce and added 15 oz lite ricotta with the chicken and mozarella. Excluded the cheddar and doubled the mozarella. This one is added to the recipe box!

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BROZZY

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2008

These were so filling and my boyfriend loved them. Will definitely make again.

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Amber

Cooking Level: Beginning

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Reviewed: Apr. 2, 2008

This was pretty good. I ended up having to use 2 jars tomato sauce, but everything came out great! Thank you for the recipe.

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Rose

Cooking Level: Intermediate

Living In: Searcy, Arkansas, USA

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Reviewed: Mar. 19, 2008

Was a solid recipe. I did use less bread crumbs as others had suggested!

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Heather

Cooking Level: Intermediate

Home Town: Maple Shade, New Jersey, USA

Living In: Cherry Hill, New Jersey, USA

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Reviewed: Feb. 6, 2008

Thank you! My three year old is extremely picky and he ate every last bite of this dish. I used manicotti, added 2 cloves of garlic, colby jack instead of cheddar and a hearty tomato sauce and it was great; a lot better than I expected.

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MrsCowan

Cooking Level: Expert

Living In: Ozark, Missouri, USA

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Reviewed: Feb. 4, 2008

This was very tasty! I think it would so much better with ground beef instead of chicken. Next time I make this I will make it with ground beef instead. Other than that, I wouldn't change a thing!

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kimiko611

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2008

This was really good and I also made some changes based on a few recommendations of others. I doubled the recipe for our big family and added some cheddar cheese, a package of frozen, chopped spinach, some parmesan and romano, and used leftover rotisserie chicken (put through a food processor). I did use two eggs but did not use any bread crumbs and it was amazing. I also seasoned it with some salt/pepper. I never measure anything when I cook, so just "wing it" and you won't go wrong with this recipe! This will definitely be one we repeat!

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akmom2four

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Reviewed: Jan. 21, 2008

I used this recipe as a base and made some modifications. It turned out very well. I sauted the onion and chicken with garlic in olive oil. when the chicken was about done I added the spices and then shredded the ckicken. I also took one beaten egg, 1/2 cup of cottage cheese (all out of ricotta) and 1/4 cup of parmesan cheese and mixed that with the chicken mixture. Stuffed the shells and topped it with tomato-cream sauce for pasta from this site. Will make again.

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Reviewer:

Lisa_K

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Woodbury, Minnesota, USA

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Reviewed: Jan. 18, 2008

This was ok. I liked the filling but wasnt crazy about the sauce. I think this would be so much better with a white sauce instead of red sauce.

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Sandy K

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2008

GREAT flavor. Will definitely make this again!

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kbresler

Cooking Level: Expert

Home Town: North Hollywood, California, USA

Living In: Thousand Oaks, California, USA

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Reviewed: Dec. 17, 2007

Good recipe, but I a few of alterations. I cut out the egg and used some olive oil instead. I cooked the onion and the chicken, along with a couple garlic cloves in a skillet. When the chicken was nearly fully cooked I added the basil, oregano, salt and pepper and sauted for a bit longer. I them removed that from the pan into a bowl and added the cheese. I didn't like the idea of putting cheese into a hot skillet (seems like too much of a mess to me). The cheese melted perfectly and I mixed that, along with some fresh Parmesan. Filled the shells, and put them into a pan and used nearly 3x the sauce, added the cheese and I baked for 25 covered and 10 uncovered. I'm not sure how it would of turned out without these changes, but my boyfriend raved about this and demands it on at least a bi-weekly basis.

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