Reviewed: May 27, 2010

I made these last week for my family.Like many others, I made my own filling: cream cheese, garlic salt, pepper & creole seasoning. They were fabulous.I can't wait to serve them for guests. This is an awesome recipe that can be altered every time with a new creative filling

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Reviewer:

Deanie

Cooking Level: Intermediate

Living In: Pine Grove, California, USA

Reviewed: May 26, 2010

Awesome! I just used chive and onion cream cheese for the indide...turned out perfect!! Thanks!

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Sarah Sunshine

Cooking Level: Intermediate

Living In: Princeton, Minnesota, USA

Reviewed: May 19, 2010

I used Alouette Garlic & Herb cheese spread. It was good but I prefer real cheese to spread.

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broganlee

Reviewed: May 14, 2010

Delicious! I followed the revies and marinated the pounded out chicken breasts in Italian dressing and made my own cream cheese spread with my food processor. Since the breasts were already covered in dressing I just poured the butter on at the end and it worked fine. I used light cream cheese. Served this with brown rice and creamed peas and onions but I would recommend a lighter veg as the chicken was very rich. I will make these again and experiment with different seasonings.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: May 5, 2010

This was fantastic! Followed recipe exactly.

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Reviewer:

QJ4K

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

Reviewed: May 4, 2010

I made the dill, feta and garlic cream cheese spread for the stuffing - WOW - It was awesome!!! I didnt change a single thing in the recipe. My only complaint was it didnt get crispy enough. I would somehow like to be able to fry the outside of the chicken to make a crispy coating. I think this would have been wonderful as chicken Parmesan, which I will try next time. For those who didnt think there was enough coating, I re-breaded the chicken after I stuffed and rolled it and it seemed to be just fine. I cant wait to try this many different ways. After the chicken parm, I am gonna try them adding bacon to the cheese mixture.

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Reviewer:

heatherly

Reviewed: May 3, 2010

I made this tonight but made my own garlic cheese spread with 4 oz crm cheese, 1/4c parm cheese,1/4 C minced red bell pepper,parsley for color. For the breadcrumb substitute I used panko crumbs with basil,salt n pepper,and 1/8 tsp of dill. Seved it with mashed potatoes, and buttered corn. Nice change to basic stuffed chix breast like cordon blue,kiev, and reg stuffing. Thank you

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Reviewer:

"Flowerchild"

Home Town: Clarksburg, Massachusetts, USA

Living In: Moosup, Connecticut, USA

Reviewed: Apr. 27, 2010

This tasted quite good. I did overcook it because I like my cheese to be slightly charred. I also added a bit more cheese on top at the end for an added effect. I followed the recipe exactly and loved it. However, I felt like the parts of the chicken that didn't get the breadcrumb or the cheese were a bit lacking. This is where pre-marinating post-pounding makes the difference. I'm still experimenting, but I feel that marinating the chicken after you get it pounded makes the difference. Also, consider this: pouring some Marsala wine around it while baking...maybe some pasta sauce on top after browned...nom nom nom. Great start to many possibilities...

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Ayrus

Reviewed: Apr. 25, 2010

My boyfriend who doesn't like chicken breasts very much said I should make this again. That's definately a hit recipe! Per other reviews, I marinated the chicken in Italian Dressing for a few hours first. For the cheese I used Laughing Cow French Onion flavor (that's what was in the fridge) and did 1 triangle per chicken breast. The bread crumbs were Panko with seasonings added (red pepper, salt, garlic powder, onion powder, and black pepper). Since I marinated it in dressing I skipped the butter except to spray the rolls with butter-flavored PAM before baking. My oven took a little longer so it was baked at 350 for 40 minutes and 375 for 7 minutes. Maybe the breasts were thicker? I will definately make this again and try different flavors of cheese spread.

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Reviewer:

tobytyler11

Cooking Level: Intermediate

Home Town: Comfort, Texas, USA

Living In: Henderson, Kentucky, USA

Reviewed: Apr. 13, 2010

Yum, we loved this! It was quite easy and the chicken was very juicy. I made my own cream cheese spread based on ideas from the other reviewers, and next time will, most likely, add more herbs to the cream cheese. (I tried it with 1TBL fresh chopped onion, 4tsp diced garlic, and parsley and chive). All in all, a delicious and easy dish!

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