Reviewed: Mar. 14, 2009

Wow, if there was a ten-star rating, this recipe would get it from me. This is probably the best recipe that I've tried using chicken breasts, bar-none! I followed this recipe to the letter but didn't have the suggested cream cheese, so I followed another reviewers suggestion to mix cream cheese with garlic, onion powder and chives. It is simply AWESOME! A dish fit for company without a doubt. The suggestions that I would make is use 1/2 the cream cheese mixture that was suggested by the other reviewer and 1/2 the breadcrumb mixture because I had a lot leftover and even sprinkled extra over the top.

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SHARRYN

Cooking Level: Expert

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Reviewed: Mar. 14, 2009

This is a great recipe! I used a garlic and herb cheese spread that I found at Wal-Mart. Everything else I left the same. Even my picky husband loved it! I will fix again!

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Renee

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Reviewed: Mar. 13, 2009

I have never reviewed any of the fabulous dishes I've gotten on here but this one was FANTASTIC!!! As the mom of an infant I'm ALWAYS searching for an easy dish, just as much as my husband is looking for, what he calls, a "pre-baby gourmet meal"! This one was it!! I agree with a recent reviewer about the breadcrumb mixture being too much. I had hoped to put extra in a sealed bag for another time, but forgot to separate before I pressed buttered chicken...note to self...halve next time or divide in half first. I'm the type of cook who improvises all the time, but when making these recipes for the first time I cook according to directions. I served with whole wheat parmesan couscous and steamed asparagus. Here are some thoughts: To save time, I used already thinly sliced breasts that I found on sale. would like to add lobster meat OR baby spinach with the cheese mixture & see how it fairs, as well as concocting my own cheese mixture. This is a perfect EASY dish for company, last minute guests, a romantic evening, so versatile!

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Shawn

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Reviewed: Mar. 13, 2009

Absolutely terrific. Here's a little time saver. Instead of pounding chicken breasts, I buy "thin-sliced" chicken breasts. (Purdue makes them). They are already thin, and end up being the perfect size for roll-ups. I use them when I make Cordon-Bleu, too. I've never been disappointed.

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NancyG

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Mar. 13, 2009

This recipe is great! I used the Tyson thin chicken breasts and then I didn't have to pound it out. It saved a lot of time. I also tried it with the Philadelphia Garlic and Herb, as well as the Philadelphia Jalapeno and Pepper Jack spread. They were both great and we will definitely make them again!

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MAENARDBOY

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Reviewed: Mar. 13, 2009

I can't believe how easy this recipe was! When I was baking it my company was so hungry, cause it smelled so delicous. I layed it on a bed of parmasen Couscous and paired it with a side of parmasen green beans.

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taratronson

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Living In: Billings, Montana, USA

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Reviewed: Mar. 13, 2009

Very good! A keeper! I made the cheese spread by using cream cheese and garlic powder, onion powder, garlic salt, and chives. This is a great dish to make ahead and serve to company!!

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Kelly

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Loveland, Ohio, USA

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Reviewed: Mar. 12, 2009

Excellent recipe and very easy. For the garlic cheese, I used Laughing Cow Light Garlic and Herb cheese spread at 35 calories a wedge. Each roll up took 1/2 wedge. I did have way too much bread crumbs and parmesan mixture, at least 50% too much. Before the roll ups went into the oven, I drizzled them with about 2 tablespoons of melted butter and sprinkled them with 1/2 cup of parmesan cheese. I will definitely make this again!

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Fashan

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Reviewed: Mar. 12, 2009

So good and so easy!

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Andrea

Cooking Level: Beginning

Home Town: Coral Springs, Florida, USA

Living In: Jacksonville, Alabama, USA

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Reviewed: Mar. 12, 2009

My family loved it. My husband asked me if I would make it again Sunday - 3 days from now! The feedback from everyone else about cutting the breadcrumbs in half and where to find the garlic cheese spread were extremely helpful. I'm going to pass this recipe on to my daughter!

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Becca

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Reviewed: Mar. 12, 2009

Wow, oh Wow, oh Wow! This was unbelievable! I followed the recipe completely except I doubled it and I'm so glad I did. My 'garlic cheese' was made by Alouette - Garlic and Herbs spreadable cheese. I did bake them about 8 minutes longer (48 minutes). Very easy and delicious!

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: Mar. 12, 2009

I can tell this will be great but it reminded me of my Chicken Parmesan. I use the Seasoned Pepperidge Farm Stuffing mix with the spices....and it's just enough seasoning and I usually have some I save for these recipes. I do run it through my processor to make the crumbs more fine or roll in plastic bag like we did before we had processors. I do that when I make Chicken Parmesan then shake my chicken pieces right in the bag.

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Sandy

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Reviewed: Mar. 12, 2009

This was so easy to make, and was declared 12 out of 10 stars! I used cream cheese, mixed with fresh chopped garlic and dried chives instead of the cheese the recipe asked for. I cooked it for 50 minutes and it was done perfectly.

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Mar. 12, 2009

I've been making something like this for years. It's fast and easy to throw together. The garlic cheese spread that I use is a base of 1/3 fat free cream cheese, just a little bit of milk to thin and herbs, sometimes I'll dice up and toss into the cream cheese sun dried tomato. You can either use dried herbs or fresh. The "garlic cheese" also makes a great appetizer to top your favorite cracker

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Eliza

Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

Living In: Mechanicsburg, Pennsylvania, USA

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Reviewed: Mar. 12, 2009

I read the reviews and tried it; couldn't agree more, this is fabulous! It has a very apealing yet not overwhelming flavor. I also could not find a garlic cheese spread so I used the Philly cream cheese... worked fine!

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Susan Woods

Cooking Level: Intermediate

Home Town: Keene, New Hampshire, USA

Living In: Leyden, Massachusetts, USA

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Reviewed: Mar. 12, 2009

This recipe is sooo good when I have dinner guests that ask me if I'm make it!

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canadian cook

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Reviewed: Mar. 10, 2009

Delicious! Could not find the garlic cheese spread so instead I've used Philadelphia Parmesan garlic spread. (Thanks to other reviews) It was well loved by everyone. Yummy!

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Kathy

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Reviewed: Mar. 3, 2009

This recipe was GREAT. I took some suggestions from the other reviews. Many claim you do not need the amount of bread crumbs suggested. I cut back 1/2 and still had too many. That would be the combination of bread crumbs and parm cheese. Also, I added some slices of shaved ham, onlyh b/c I had it in the frig. You can make this ahead. DO NOT dip in the butter and crumb mixture until the next day. What I did was to fill them, roll them up, cover, refrigerate. Next day, dip them in butter and bread crumb mixture. Bake at 25-30 mins. 35 min. is too long as they need to sit for a few minutes and will cook a little longer while sitting. I will make this again!!!

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Susan

Cooking Level: Intermediate

Home Town: Bethlehem, Pennsylvania, USA

Living In: Ashburn, Virginia, USA

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Reviewed: Feb. 19, 2009

Who knew something so easy could be so delicious. I followed the recipe as is and it could not have been better. Thanks!

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GiGi

Cooking Level: Expert

Home Town: Canton, Massachusetts, USA

Living In: Randolph, Massachusetts, USA

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Reviewed: Feb. 14, 2009

Very Tasty, I used a garlic herb goat cheese instead of the spread. I also used italian bread crumbs and added the parmesan cheese to that. Will defintitely make again.

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