The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 7, 2009
Ehh, to be honest this was pretty bland. It was easy to make, but was just lacking "zing."
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Cooking Level: Intermediate

Home Town: North Bend, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 2, 2009
Its a good recipe but a bit too much cheese for me though so I reduced it and it turned out great. I did an onion-lemon-butter sauce since I'm not to big on garlic. I will definitely do this again
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 25, 2009
The chicken had a nice garlic and butter taste and I was just suprised I was eating cream cheese inside my chicken lol !! I would recommend pounding out the chicken...maybe it was just the breasts I had but it was hard to cut them and stuff without everything wanting to fall back out at you.. flattening the breasts more would have made the cream cheese and cheddar stay in.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 16, 2009
I've made this twice so far, revising a little the second time to my family's liking. Firstly, I only had frozen chicken breast tenderloins, but that actually turns out better for me because it's easier to make more portions and fit it in my baking dish. I pounded the thawed chicken flat, and rolled it. I spread the cream cheese (as well as using less of it, my brother isn't fond of cream cheese) and instead of using Cheddar, I used ColbyJack cheese. Everything else I kept the same. This recipe is wonderful. The garlic, cheeses, and lemon blend together in the mouth beautifully. It's certainly a palate pleaser! I usually serve it with mashed potatoes and steamed brocolli.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 11, 2009
I followed this recipe as written, but reduced to 2 servings and probably used less cheese than called for. I find it easier to hold "stuffing" in chicken when the breast is pounded and then rolled, so that's what I did, but it shouldn't matter in the end. This chicken was delicious! I served it with simple sauteed summer squash for a fantastic 30 minute meal. Thank you!
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Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 11, 2009
yum, yum, yum!!! this recipe was wonderful...especially the next day. i substituted fat free cream cheese for regular and it still was so yummy. it's a little hard to make so i wont make it a lot but it will be a special treat every time i do make it.
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Cooking Level: Expert

Home Town: Ontario, Oregon, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 4, 2009
I really liked this and it was very simple. I think it needs bacon stuffed inside it. But that is just me and my obsession with bacon. ha ha
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Cooking Level: Expert

Home Town: Walnut Creek, California, USA
Living In: Reno, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 3, 2009
Great! Served with garlic & herb rice pilaf and steamed fiddleheads - I made a lot of extra sauce for the fiddleheads and it came out great.
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Cooking Level: Intermediate

Home Town: Watertown, Connecticut, USA
Living In: Burlington, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 2, 2009
Very delicious. I had to cook mine 45-60 minutes. Very rich. Looks so gourmet but so simple. Didnt change a thing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 2, 2009
very good & super easy. I liked that you did not have to brown/fry it first. I baked for alittle longer ~ 35 min or so. Also used half breasts & half skinless boneless thighs.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 1, 2009
This is SO good! I served this for a neighborhood party and it was a total hit! I had lots of guests ask for the recipe. Way to go CHRCAMILLO!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 23, 2009
This chicken is SO SO good. My husband and I both love it. Some other reviewers have said that the cream cheese was too overpowering but I used 1/3 less fat cream cheese and it was perfect. I use toothpicks to secure it to help keep the cheese in. I also like to cover chicken with foil for half of the baking time. Other than that, I follow the recipe exactly and serve it with white rice and broccoli or another veggie.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 21, 2009
Wow! This was amazing! My husband gave it 10 stars! I marinated the chicken in buttermilk and lemon juice. I did have to cook mine a litter longer, maybe my oven. I added the paprika and garlic salt (and pepper) to the bread crumb mixture. Then added more paprika on top of chicken in the cooking dish. This gave it a great color. Oh, I broiled the chicken in the end for a crisp top. Yummy.
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Cooking Level: Expert

Home Town: Peachtree City, Georgia, USA
Living In: Corvallis, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 21, 2009
This was very good. I made 4 servings and decreased the butter to 2 T.
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Living In: Kingwood, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 19, 2009
My first time making stuffed chicken. Loved it. Didn't change a thing.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 18, 2009
Mouth-watering! Absolutely a favorite.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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Reviewed: May 12, 2009
This chicken is wonderful! I cut the recipe in half, so I used 4 chicken breasts, which I pounded thin and folded over the filling. For the filling I mixed about 3 oz. cream cheese, 1/2 cup shredded cheddar cheese, 1 tsp. minced garlic and 1 sliced green onion. It was superb! I highly recommend this recipe!
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Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA
Living In: St. Cloud, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 6, 2009
I used already flattened chicken and I used shredded cheddar cheese and half the cream cheese. This was excellent!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 4, 2009
This recipe is amazing!! I agree with previous reviewers - cut the amount of both cheeses in half. This is so easy and delicious, I will make it over and over again!
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 28, 2009
I thought this was pretty tasty. I followed the recipe almost exactly...just added a little more lemon juice, which I shouldn't have done. The lemon was a little too overpowering. I used the recommended amt of cream cheese, which I found to be fine. It was a good dish for dinner, but didn't serve up well the next day for lunch.
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