Reviewed: Oct. 19, 2009

Good recipe but I thought the mustard was over powering & we did not care for it.

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Reviewed: Jun. 30, 2009

Great taste! My family loved it. I made this for my MIL for Mother's Day and she couldn't stop braggign about it. Thanks.

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Fairlady

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 1, 2009

I Loved it! My family loved it! I didn't add the walnuts or the mushrooms (family doesn't like them). It was soooo good. I am always skeptical about recipes but this is a winner!

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PWEZGRL

Cooking Level: Intermediate

Home Town: Compton, California, USA

Living In: Mission Viejo, California, USA

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Reviewed: Mar. 3, 2009

The only thing I add is minced garlic to the butter while sauteing. I can't believe it's taken me so long to review because this is one of my favorite recipes!! I make it all the time! My picky husband requests this for his birthday meal :) YUMM-O

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MelissasMeals

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2009

Very different, but good flavor. Used less cream cheese but all the mushrooms. The mustard/brown sugar mixture sounded different, but was quite a good flavor. I cut that mixture way down, and just put it on top of the chicken rollups in the pan and sprinkle with crushed pecans. I also sprinkled fresh grated parmesan on top. Rich, but good.

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lluvbear

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Reviewed: Feb. 7, 2009

Oh my gosh! This was SOOOO good. The brown sugar and honey dijon mustard make such a great glaze. The cream cheese had a nice taste aslo. I'll definitely make again for sure!

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Cheryl

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Reviewed: Dec. 2, 2008

This is so good! We absolutely loved it. MY husband said this was a definite keeper. It is nice to find a chicken recipe that does not tempt you to pour a bottle of BBQ sauce on it because it is so bland. These were full of flavor.

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milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Dec. 1, 2008

I did not care for this recipe.

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emibeat

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 14, 2008

This might have been better if I was able to roll it better, I had a hard time getting it to stay rolled up.

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Melissa Watson

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Reviewed: Nov. 9, 2008

toooooooo sweeeeeeeet

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roberta

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

Living In: Powder Springs, Georgia, USA

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Reviewed: Nov. 3, 2008

This recipe was ok. I think it is a good base recipe though so I wasn't sure how to rate it. I think the cream cheese mixture needed something besides the mushrooms. I think that spinach, garlic and onions would be good. I believe I read that in some of the other reviews too. I did not use the nuts though, cause that seemed a little weird to me. It did take a lot of time to prepare though. I also had to cook twice as long as the recipe called for. I will make this again, with some modifications, but it would really only be once in a while since it is very time consuming. It would probably only be on the weekends too. I also think I would make a double batch next time and freeze it to see how that works. I love meals that I can freeze in individual containers and pull out in a crunch! Thanks for the recipe!

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Panther Girl

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Reviewed: Nov. 2, 2008

Delicious recipe! I added 2 cloves of garlic to the cheese mixture and refrigerated it as suggested, making it much easier to spread. I had difficulty spreading the sugar/mustard mixture onto the chicken and making it stick, and it ended up in clumps on top of the chicken instead of all over, but it still tasted delicious.

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pinkplasticpen

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2008

This was just OK. I love cream cheese and mushrooms but I don't know ~ I don't think I will make it again....

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meldog15

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Reviewed: Oct. 19, 2008

My family loved this recipe! I took some of the other advice from other reviews. I added garlic and onions to the cream cheese mix. That plus the mushrooms made everything fantastic! Definatley will make this again.

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chd_luvr

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Reviewed: Oct. 12, 2008

This was absolutely delicious, but I'm only giving it 4 stars, because it was quite a mess to make. Besides, that it didn't take long, and it was wonderful!

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MrsRosser

Cooking Level: Beginning

Home Town: Irving, Texas, USA

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Reviewed: Oct. 10, 2008

This was very delicious-an interesting mix of flavors. I sauteed minced garlic with the mushrooms and added fresh chives to the filling. I also used breadcrumbs instead of the chopped walnuts. The coating was sweet, but I thought it worked well with the other flavors. The whole family enjoyed. Will definitely make again!

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dvchef

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Reviewed: Oct. 8, 2008

For those who might be turned off by mushrooms: My eldest son is very picky about onions and mushrooms and lately has been a pain in the nether regions to feed, so in order to accomodate his palate, I substituted the mushrooms with a chopped apple (I had Macintosh on hand). I prepared it all the same way as listed in the recipe, sautéing the apple chunks in butter before adding the cream cheese to melt and all, and it turned out just lovely. Picky eater turned up his nose at the walnuts (which he liked a few days ago, argh) but he did still eat the chicken and cream cheese stuffing. I'd love to try the original version when I have mushroom-friendly guests over, but I'll also make the apple version again. And another thing, I was quite pleased with the presentation. It does make a pretty dish.

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Karine

Cooking Level: Intermediate

Living In: Vaudreuil-Dorion, Quebec, Canada

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Reviewed: Oct. 7, 2008

This recipe was very good! Lacking a little flavor so I recommend adding a little salt and pepper as well as garlic to the mix. I also found it helpful to refridgerate the mixture before spreading it on the chicken breast!

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cosmo

Cooking Level: Intermediate

Living In: Waterloo, Iowa, USA

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Reviewed: Oct. 6, 2008

Our family really enjoyed this recipe & I will make it again. My 8 year old just loved it & had several helpings! I seasoned the chicken & used pecans instead of walnuts. It was pretty easy to do but the chicken was a bit difficult to roll in the nuts. I think next time I will line the bottom with nuts before coating the chicken w/the brown sugar/dijon mixture. Then I will put the chicken in the pan and press the nuts on the tops/sides. I think it will be a bit less messy that way. Thanks for the delicious recipe!

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