Reviewed: Aug. 24, 2009

I thought this was good but it was very heavy. My husband L-O-V-E-D it. In fact, he was disappointed that I didn't love it he did. I did leave out the mushrooms because I am not a fan of them. So to compensate, I used a whole pound of cajun sausage. I also used ranch dressing instead of blue cheese.

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JENROBBINS

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Alabaster, Alabama, USA

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Reviewed: Jul. 17, 2009

Excellent!! We used regular Italian hot sausage in place of the cajun variety which our local stores don't seem to carry, but otherwise followed the recipe exactly.

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MANDIEGIRL92

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2009

These were good. I left out the mushrooms though..., and forgot that I would have less stuffing as a result... so I didn't have any to put over the chicken breasts... also, the stuffing was left "needing" something--mushrooms, of course, but we aren't mushroom fans!

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Peggy

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Apr. 9, 2009

This looks good on paper, but the end result is just meh. I think it would have been better if the stuffing was a little cheesier or something, the sausage stuffing was just a little odd. Oh well, it was worth a try!

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April

Cooking Level: Intermediate

Home Town: Victoria, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 21, 2009

This is a great addition to my chicken recipes. It's so easy to make. Hubby loved it. I didn't add as much cajun spice as the recipe called for because my daughterdoesn't like spicy food but next time I will definately add more spice.

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geminimistress

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Jersey City, New Jersey, USA

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Reviewed: Nov. 19, 2008

This will go in rotation for my family. I used Conecuh - what a kick! It was too spicey for my daughter but my husband and I loved it. I used Ranch since we are not Bleu Cheese eaters.

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FoodFru

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2008

wow amazing...took me a lil longer to cook because i had some preety hearty chicken breasts.. i made some substitutions cause of food allergies on my part but none the less it was wonderful

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Michael Moore

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Jun. 9, 2008

I added more garlic (3 cloves) and I used apple chicken sausage. The sausage is what made this dish. The flavor from the meat along with the blue cheese was a awesome combo. Amazing dish

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The Q's

Cooking Level: Intermediate

Living In: Lakewood, California, USA

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Reviewed: Jun. 1, 2008

Everyone in the fam LOVED this recipe. I used portabella mushrooms and chicken apple gouda sausage to keep the heat down for the kids. We licked our plates!

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WINNONA

Cooking Level: Professional

Home Town: Costa Mesa, California, USA

Living In: Laguna Beach, California, USA

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Reviewed: May 7, 2008

One of my fave recipes (esp. to make for company!)....only I may or may not leave out the mushrooms and always make it w/ground chorizo sausage. The combination of flavors is just awesome!!

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Krys

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Reviewed: Apr. 17, 2008

OMG! This was fabulous! I used Conecuh brand smoked sausage from Alabama. The best! I made up some of the Creole Seasoning Blend from this site to use as the seasoning. Otherwise I kept the recipe as is. Cutting the chicken breasts to stuff was a snap! I used Marie's Chunky Bleu Cheese dressing. I covered the dish with foil lightly for the whole cooking time. The dressing started to look curd-ly so I thought it better to keep it on there so it wouldn't look dry and cracked. You could always slightly warm some dressing and put it on at the end. Fantastic!!

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ARMY WIFE

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Apr. 15, 2008

Good recipe! I just chopped everything very finely and mounded on top of chicken breasts.

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CHRISTEL2003

Cooking Level: Intermediate

Home Town: New Albany, Mississippi, USA

Living In: Saltillo, Mississippi, USA

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Reviewed: Feb. 16, 2008

Very tasty! I didn't even attempt to stuff the chicken, just spread the sausage & mushroom mixture over the top. Hubby suggested next time we pound the chicken, spread on the mixture and roll up the chicken.

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momto4

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 15, 2008

This was awesome. I added crumbled gorgonzola to both the stuffing and the topping. It was fabulous the next day for lunch as well.

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MDPHDSLM

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2008

Was o.k., quick easy. I needed better smoked sausage to make it better.

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Liv2Grill

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Reviewed: Dec. 19, 2007

Simple, quick and delicious. Another way to jazz up some chicken. This one definitely makes the rotation. My wife typically likes food that tastes like cardboard and even she'll eat this one!

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Nick

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 4, 2007

I thought this was very flavorful. I did switch the bleu cheese with ranch dressing but WOW!!! Very good. Will make again and again....

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cjwags2000

Home Town: Evansville, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Oct. 23, 2007

I made this recipe for the first time today for 22 people. It was amazing!! It is a keeper. The chicken was tender and full of flavor. I think I would actually like to try adding blue cheese crumbles to the stuffing next time. Again very good! Thanks!

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kaylanorman

Home Town: El Paso, Texas, USA

Living In: Lafayette, Louisiana, USA

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Reviewed: Oct. 2, 2007

Yum good! I made a few changes based upon what was on hand. I had a leftover spinach and fontia chicken sausage that I used in place of the smoked, I also was out of blue cheese dressing so i used Caesar. Instead of cutting a slit in the breast, which I can never seem to do correctly,. I pounded the breast, stuffed it and rolled it up.

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