Reviewed: Oct. 8, 2001

My friends and I love this one! I make it all the time! Thnks for this one!

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Reviewed: Oct. 8, 2001

This was a very good recipe. I received rave reviews for this recipe. I made a few modifications to the recipe. Instead of crushed crackers I used seasoned breadcrumbs. I used a combination of Swiss and feta cheese. It was excellent.

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TAZFUS

Cooking Level: Intermediate

Home Town: Melbourne, Florida, USA

Living In: Woodstock, Georgia, USA

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Reviewed: Oct. 5, 2001

It was NOT what we thought it would be. It was gross, and the chicken was tough. I would not make this again!!

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Sabrina P.

Cooking Level: Intermediate

Home Town: Ocean Springs, Mississippi, USA

Living In: Henderson, Colorado, USA

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Reviewed: Sep. 17, 2001

This was an okay recipe. It tasted good, but it didn't look too good. The sauce was very thick and rich. I'd suggest to use packaged artificial crab instead of the canned, it would taste much better.

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LEANNE MCDONALD

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Reviewed: Sep. 4, 2001

Pounding the chicken proved futile, even though they were large breasts. There was no way I could have rolled them with the stuffing. Next time I will definitely cut pockets instead.

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NICKOWENS

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Reviewed: Aug. 20, 2001

This is really a nice dish...and very appealing to the eye. Takes a few extra minutes to prepare, but worth the time. I highly recommend.

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MONCHICHI

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2001

My husband and I really enjoyed this recipe. I substituted the mushrooms for red and green bell peppers that I sauted with the onions. It was a nice touch. I also added a little Old Bay seasoning to the crab mixture; it tasted like a crab cake stuffed chicken breast. Thanks for sharing. I'll be making this again.

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almondjoy

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Reviewed: May 17, 2001

I just made this for our 7th anniversary dinner and it was incredible! My husband raved that it was the best chicken he'd ever eaten. I know it's true because he actually brought leftovers to work the following day -- a first! I substituted the saltine crackers with Italian breadcrumbs, and I also used half Swiss and half Fontina cheese instead of all Swiss. I can't imagine it being any better! I made this after work on a weeknight -- it takes a little more time than I typically spend during the week, but is fairly simple to prepare. If you have friends over for dinner, you won't be chained to the kitchen if you serve this.

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VJGL

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Reviewed: Apr. 11, 2001

I loved this recipe and so did my family. I gave it to by girlfriends to try. Jan

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JANET WILSON

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Reviewed: Mar. 3, 2001

Hi, instead of the can of sliced mushrooms,I used grilled mushrooms in oil from the olive bar in the Deli section at the supermarket.

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CLIVE

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Reviewed: Jan. 3, 2001

Wonderful rich stuffing. Easy to make but it takes a while. I also tried substituting cooked italian sausage for the crab meat. Also very good!

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CHRISTINE B.

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Reviewed: Jan. 3, 2001

This recipe was very very good. Such a wonderful mild flavor but VERY rich. My 3 and 5 yr olds ate it up! I used a bit more butter and chopped the mushrooms into smaller bits so that I could stuff more in each roll. Definitely a dinner for company.

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VERBEEK

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Reviewed: Jan. 2, 2001

i used shrimp and put it on the grill.

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MOYAGH

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Reviewed: Dec. 10, 2000

I loved this dish and so did the family. I substituted some of the ingredients though. I used ritz crackers instead of the saltines, I used fresh crabmeat, and I used more butter when frying the onions, crabmeat ect. It was really rich. Again the recipe was great and I will be making this again.

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STEPHIE95

Cooking Level: Expert

Home Town: Everett, Massachusetts, USA

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Reviewed: Dec. 4, 2000

Maybe I didn't do something right, but we didn't enjoy this at all. Although the white sauce was good! I may try it again and make a few alterations, it has potential.

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