The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 21, 2006
Loved it. I'll be making this again and again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 6, 2006
I thought these were good, although the taste of the canned crab was a little metallic. Next time I would use lump crabmeat. My family liked it okay, but we did think it was a little heavy. Instead of rolling, I sliced a core in the middle of the chicken breast and stuffed it with the filling. I also doubled the stuffing and baked it for about 45 minutes.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 2, 2006
My husband liked this recipe, but I'm not sure I made the sauce right. It started clumping on me. Anyone else have this problem?
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Feb. 28, 2006
This dish was good, but I decided it is more of a start point for experimentation. It is moist and tasty, however, for the cost of the crab, I couldn't really taste it. Other fillings come to mind such as ham, chopped broccoli, or spinach. I think I would change the filling and add seasoning to the sauce. Everyone enjoyed it. We served it with a wild rice mix.
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Cooking Level: Expert

Home Town: Woodstock, Illinois, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Feb. 9, 2006
Great recipe! I also added a couple of cloves of garlic to the onion and used bread crumbs instead of saltines. I added some spice to the white sauce but didn't notice a huge difference. I substituted Old Bay for paprika and used a different white cheese. My husband said to make it anytime. We loved it! Thanks for posting.
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Cooking Level: Expert

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 18, 2006
Unfortunately, no one at home liked the recipe, it was bland and I really didn't know how to improve it. Will not prepare again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 6, 2006
This was a wonderful recipe!! I substituted a few items including fresh mushroom instead of canned mushrooms and I also added 2 cloves of fresh garlic. I put the onion, mushrooms, garlic, and parsley into my food processor until the ingredients became a fine mixture. This was so easy to make and I enjoyed every bite.
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Cooking Level: Intermediate

Home Town: Salem, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 30, 2005
Yum! Yum! Yum! This was easy to make but tasted like we spent a day in the kitchen. The chicken came out really tender and every mouthful was delicious! My husband and I will definitely be making this again.and again..and again!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 14, 2005
WOW!!! This is a great recipie. It turns out so tender and mouth watering. My fiancee hates mushrooms and onions, but he ate them up because he said the flavor was outstanding. This is a recipie that will be made often in my home and would be great for a dinner party.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 16, 2005
Very good! I made several alterations however....I used clam juice leftover from another recipe instead of chicken broth, seasoned bread crumbs for the saltines, I slit pockets instead of pounding & rolling, used half & half for milk, used Old Bay seasoning instead of salt & upped it to a full tsp., & increased the baking time to 50 minutes since the breast were so much thicker. They looked good enough for company & tasted even more impressive. I served them w/ boiled baby yukon potatoes & a fresh salad.
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Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA
Living In: Keller, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 3, 2005
absolutely wonderful and tasty recipe! great for hosting a dinner and to impress!
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Cooking Level: Expert

Living In: North Bay, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 28, 2005
I always take a recipe as an outline/idea and tend to make it my own as I go along. This recipe is very easy to make and being from Maryland, I'm always looking for new ways to prepare crab. The only thing I really changed was, I used Old Bay in place of the salt, pepper and paprika. Old Bay is always used around here, so it would seem like something was missing if I neglected that.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 20, 2005
This made me a star for the night! It was wonderful and will definitely make this again in the future. Timesaving hint: use one can of cream of chicken soup for the sauce and add milk to thin it since it thickens while baking.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 20, 2005
Dreadful...i love seafood, and when i reda the recipe i knew it would be great..yuk i had to through it out and order chinese!
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Cooking Level: Expert

Living In: Buffalo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: May 2, 2005
This is one of my all-time favourite chicken recipes! The chicken is so tender and the stuffing so flavourful. I love it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 15, 2005
Five Stars! This is a perfect recipe if you want something that is a little different and special but not a huge effort in the kitchen. My DH and DD both loved it. I followed the recipe except for using Ritz crachers instead of saltines. I thought the white sauce was a little bland so I seasoned it with a salt, pepper, & garlic powder. Mine needed to cook for a few minutes longer than called for. I will definitely make this for company sometime!
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Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 5, 2005
Not bad!!! I changed this recipe around a little. Used green onions, buttered crackers, garlic chicken broth, a dash of cayenne pepper and provolone/monterey cheese. I also didn't pound and roll the chicken - I just cut a "pouch" in it, stuffed it and topped with sauce and cheese. Baked at 350 for 25 minutes! I was surprised we could actually tast the crab - as canned is not nearly as flavorful as fresh! Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 5, 2004
this was great! That fancy look and taste but really easy. My family loved it and still rave.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 26, 2004
We really liked this! However, I did make some changes. I added 1/2 tsp cajun seasoning to the white sauce and extra soup base to the chicken broth. Also, I used fresh mushrooms plus added 1/2 tsp cayenne pepper and cajun seasoning (omitting the salt)to the stuffing mix and slit the chicken breasts, breaded, and fried them 5 minutes a side. I also used mozzerella cheese instead of swiss. We are adding this to our list of favorite recipes!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 11, 2004
I made this for my mother(who is the hardest to please) and she loved it! She thought that it was from a restaurant! I did change the saltines to bread crumbs (gave it more flavor) and I topped it with montery jack cheese. I will use the stuffing mixture for future recipes. Thanks!
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