Reviewed: Apr. 11, 2012

This was Excellent! This is my first review and after making this for dinner tonight I had to rate it! I would have given it 7 stars! I used whole green chilis and stuffed the pepper jack cheese inside the chili and rolled in the chicken breast. It definitely was a hit with the family they wanted left overs and there wasn't any! Thanks. Erin.

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Reviewer:

yreka2011

Reviewed: Jan. 11, 2012

What a fantastic recipe, especially if you make ahead. I had smaller breasts so I just put a little of the cheese in the blistered/peeled Anaheim pepper and rolled. Unlike some reviewers, I liked the contrasting flavors of the Italian bread crumbs, cumin and fresh cracked pepper. During the last 5 minutes, I put a few slivers of Monterey Jack cheese on top. Served with fire roasted corn from Trader Joe's and Tex-mex baked beans. Next time I'll serve with a salad instead of the beans or garlic smashed potatoes with chives. This has already been requested again next week. Would be very easy to change the cheese/seasonings to match whatever you're in the mood for. Thanks for the fantastic recipe!

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Reviewer:

SSwisher

Cooking Level: Expert

Home Town: Fulton, Illinois, USA

Living In: Bremerton, Washington, USA

Reviewed: Jun. 15, 2011

Okay if you can keep the cheese from melting out of the chicken.

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Reviewer:

illhonky

Cooking Level: Intermediate

Home Town: Garwood, New Jersey, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Sep. 16, 2010

Based on other reviews I used pepperjack cheese which was great! To kick up the heat I also added a dash of red pepper flakes to the bread crumb mixture. No butter necessary, I cut out some fat by using a light spray of PAM on the baking dish and over the top of the chicken.

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Reviewer:

Sheila

Cooking Level: Intermediate

Home Town: Syracuse, Utah, USA

Living In: Alexandria, Virginia, USA

Reviewed: Jun. 1, 2010

Made this yummy Kiev for a Mexican Dinner party and what a hit. Followed the receipe exactly next time I will add a bit more peppers..Served it with Spanish rice, Black beans and Flan for dessert. Carona's and Sangria WOW

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Reviewer:

Missy J

Cooking Level: Expert

Reviewed: May 9, 2010

This was delicious!! Love the flavors they work well together. I did cook mine for about 30-40 minutes though.

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Reviewer:

Living In: Minneapolis, Minnesota, USA

Reviewed: May 5, 2010

I really enjoyed this! Made it at the last minute because I saw it recommended on the RE, so I had to use chopped green chilies. I only made three breasts, which is MORE than enough for three of us, but I didn't change anything else. Very mild, but very very tasty!

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Reviewer:

TwoSweetPickles

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Reviewed: Mar. 29, 2010

Easy ! I loved that I could make it ahead so it's ready to pop in the oven while we're eating appetizers. I made it with Mexican Rice II from the site and both were hits!

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Reviewer:

Kathy

Reviewed: Mar. 28, 2010

a nice twist to chicken breasts. i had 4 chicken breasts, so i roasted 4 anaheim peppers and peeled and used one for each breast. subbed pepperjack and rolled all together nice and tight so nothing leaked out during cooking. served with cilantro tomato corn salad and spanish rice. will make again.

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