Reviewed: Mar. 31, 2003

Easy and very, very good. If you happen to own a Foreman Roaster and are looking for ways to put it to use, this recipe is excellent in it! Moist, quick.

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DONALEA

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Reviewed: Mar. 25, 2003

I will not make this again. The chicken itself turned out wonderful—tender and juicy—but the sausage stuffing was too overpowering and salty. I was unable to stuff the breasts, so I just put the stuffing on top. This recipe would be better and easier if you don't make the stuffing. Just coat the breasts with the cajun seasoning, sear, and bake. The mushrooms and onions (in chuncks) would be a good topper. Whatevery you do, leave out the sausage.

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GRAPHITE

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Reviewed: Mar. 23, 2003

I didn't care for the taste of the sausage with the chicken. I would not make this again.

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CAG5563

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Reviewed: Mar. 14, 2003

Wow this was really good! I used smoked turkey sausage to lower the fat content and it turned out great! The only difficult part of this recipe was the clean up.

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KSKEMP

Cooking Level: Expert

Home Town: Dubuque, Iowa, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Mar. 13, 2003

Loved this recipe! I used ground "zippy" sausage (between hot and mild). I added some cajun spices & ranch in the stuffing. It is also great for low carb dieters.

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TRACYF

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Reviewed: Mar. 7, 2003

I didn't really care for this but my daughter and roommate really liked it (perhaps recovering from my cold is hampering my tastebuds?). I used polska kielbasa = as per another reviewer AND it was all I had on hand besides breakfast sausage. I think it could use a little more spice (a "hotter" cajun seasoning) and if there is a next time, I'll use the chiorzo sausage as indicated by the recipe.

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DREGINEK

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Reviewed: Mar. 7, 2003

Very interesting and such a nice change from the usual marinated boneless/skinless chicken breasts. My husband and I both enjoyed and will make again. Thank you!

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IHAVE2BOYS

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 2, 2003

This recipe is worth about forty-two stars!!! It's super fast & easy prep, nothing to mess around with once it goes in the oven, beautiful and VERY tasty! This would be easy to make for a big crowd, and it would make an impressive presentation without killing yourself over it. Everyone loved it, including my sister's not-quite-one-year-old baby. Zatarain's Creole Seasoning has the perfect spice for this recipe, and it turned out great even with substituting ranch dressing for bleu cheese, a Hillshire Farms smoked beef sausage instead of andouille and plain ol' produce section mushrooms. A very big hit at my house. Cannot recommend highly enough!!

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LISAKP71

Cooking Level: Intermediate

Home Town: Lakeside, California, USA

Living In: Arlington, Texas, USA

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Reviewed: Mar. 2, 2003

This is a superb recipe! Cannot wait to make it again. Used cajun andoille sausage. I was able to prep all my veggies and sausage in five minutes. Excellent recipe.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Mar. 1, 2003

This is wonderful! I strongly dislike blue cheese, so I substituted homemade light ranch dressing. I also used low-fat smoked turkey kielbasa, and I added a jar of drained pimientos to the stuffing mixture before mixing it all together in the food processor. There was enough stuffing mixture for four chicken breasts. Feel free to use more than 1 Tbsp. of Cajun seasoning to rub into the chicken - I used at least 1 Tbsp. per breast! The prep time says 5 minutes, which is way off - it took me more than a half-hour to prepare everything. Slicing and stuffing chicken breasts takes time - plus slicing and browning the sausage, mushrooms, and green onions. But the time was worth it, because the flavor was divine!

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Maggie

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Reviewed: Feb. 23, 2003

Well, this recipe was ok, but not the greatest. I'm not sure if I'd make this again. Plus, I took off a star because of the "5 minutes" prep time. That is just outrageous, it took me atleast 45 minutes prep....

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NDULAK

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Reviewed: Feb. 20, 2003

This was wonderful and pretty simple to make! If you are not a Blue cheese fan (as I am not) don't be afraid, it works with the recipe! I didn't (for once) change a thing! Thanks!

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Ann

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Reviewed: Oct. 6, 2002

Very tasty recipe. A new family favorite.

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MRHANDS00

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

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Reviewed: Oct. 2, 2002

This was without-a-doubt the best chicken recipe that I have ever tasted. Bravo!

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JUSGRE

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Reviewed: Jun. 7, 2002

This recipe is aewsome. The sausage/chicken combo is really tasty together. I crave it!

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CATHERINELU

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Reviewed: Feb. 14, 2002

Delicious and moist! 30 minutes max in the oven.

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LV100169

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Reviewed: Jan. 25, 2002

This was more time consuming than I thought it would be and we didn't like the sausage and chicken combination. I won't make this again.

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GRETTAB

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Reviewed: Jan. 21, 2002

I used Turkey sausage. It was excellent. My 2 year old loved it too.

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GOOLIA66

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Reviewed: Jan. 19, 2002

My husband and I loved this recipe and will make it again. Don't be tempted to add extra blue cheese dressing though, it's quite zingy already. Good stuff :)

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MOSNAR

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Reviewed: Dec. 14, 2001

This recipe was truly wonderful! Just like something you would order in a nice restaurant. Would be a great dish for an elegant dinner party. Thanks so much for sharing it!

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ANGELA STOLZENBURG

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Creolized Stuffed Chicken Breasts

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