Reviewed: Aug. 30, 2006

Love this stuff! I add some chopped garlic to the mix as well. I sometimes just make the sausage mixture to serve over rice- it SO good! This recipe is in regular rotation in our house; 5 stars just isn't enough.

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MRSRADBANANA

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Reviewed: Jul. 11, 2006

Good stuff! I do use cremini mushrooms because it's what I tend to have on hand, and I use ranch instead of blue cheese. Those are just personal preferences though, this is a great recipe. Also, I only puree half the stuffing, then stuff the breasts, and the unpureed mixture goes over the top.I usually serve with a wild mushroom risotto, and make it as often as I have time.

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MMW

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Tampa, Florida, USA

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Reviewed: May 12, 2006

We LOVED it! I used andouille sausage and baby portabellos. Instead of putting everything in the processor, I diced everything real small, and only because I am not a fan of green onion, I diced shallots instead....but to add color when everything was browned, I put in chopped italian parsley. Then I topped the breasts with the dressing and baked!! YUM!

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anghalsne

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Reviewed: Apr. 8, 2006

I think if I make this again I will course chop the mushrooms instead of putting them in the food processor. It had alot of flavor but was a little time consuming.

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DDNELSON2631

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Reviewed: Mar. 15, 2006

My boyfriend and I loved this recipe, the recipe sounded a tad bit spicy so I toned it down a little with the cajun seasoning and it was sooo good. The blue cheese adds and awesome flavor. I also took the advise about the tin foil for 20 min. Good Idea! it was perfect. Thanks

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ANDI11480

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Reviewed: Mar. 8, 2006

Delicious with easy instructions, made me feel like a true gourmet.

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Patrick

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Reviewed: Feb. 21, 2006

Great Recipe. I buy chorizo and fry it up like you would ground beef. I'm not a fan of blue cheese but it goes so well with spicy flavors and the smell is divine.

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DIZYLISA

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Reviewed: Feb. 15, 2006

YUM! I screwed up cutting slits into my chicken breasts, so I piled the sausage stuffing on top of the chicken and it was delicious!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 15, 2006

YUMMY

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Bonnie

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Reviewed: Jan. 20, 2006

I've only made these once but the passed the test with my boyfriend from Louisiana. I thought they were great.

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KATIECOWAN

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Reviewed: Oct. 14, 2005

This is was agreat and easy to prepare!

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The Cook

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Reviewed: Aug. 24, 2005

This recipe was very delicious! I used Hilshire smoked turkey sauasage and baby portobello mushrooms. I tasted the sauted mixture before adding it to my Magic Bullet for chopping and it was SOOO GOOD!I would eat that over brown rice any day! My whole family loved it! The next time I fix it I will bake it covered and take the foil off for the last 10-15 min just to make the chicken more tender and seal in more juices! It's a great recipe, thanks Mike!

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TWOCUTE

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Reviewed: Mar. 11, 2005

This was da bomb. Nice work Mike.

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FLASHGORDON1

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Reviewed: Aug. 15, 2004

Best chicken I've ever had! I used this for a dinner party, and the guests were fighting over the last piece.

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AMYMARIE2112

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Reviewed: Jun. 19, 2004

We thought this was great. I was concerned it wouldn't be very spicy, but it had plenty of heat. A good dish for company.

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ADAMSM2

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Reviewed: May 9, 2004

this recipe was the jump off! I made on mother's day and my mom and kids loved it and it was very easy to prepare.

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Theo

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Reviewed: Mar. 6, 2004

Prepared this for my son for a special birthday dinner, and it was a big hit! Everyone loved this chicken. It was a longer prep time than 5 minutes, but worth it. I also used cajun style Andouille sausage and it was delicious. Will be making this again.

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DEBBIE2962

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Reviewed: Sep. 11, 2003

This recipe is great! A nice change from the ordinary. My husband loved it. The blue cheese dressing was great with it. I'm not a big fan of blue cheese, but it goes well with this dish. Will definitely make again.

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FUFARFITA

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Reviewed: May 17, 2003

My husband and I agreed that if we had gone to a fancy restaurant and spent a lot of money on this dish that we would not have been dissapointed. As suggested, I used the the andouille sausage and cremini muchrooms. I served it with peppers stuffed with a cajun style rice and cheese. Very Good.

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deidremae

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Reviewed: Apr. 23, 2003

This recipe was out of this world! Everyone loved it. It was not difficult to make but the prep time was much longer than 5 minutes. I used butterfly chicken breasts and closed with toothpicks instead of slitting and stuffing. I also added fresh bleu cheese with the dressing. Can't wait to make this again!

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CHRIS METTS

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Creolized Stuffed Chicken Breasts

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