Reviewed: May 2, 2006

Nice, easy, simple.

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Reviewed: Apr. 28, 2006

I liked this recipe; it had a good flavor. I used and Italian blend of cheeses instead of Mozzarella. It turned out good.

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Joy

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Reviewed: Mar. 9, 2006

I agree with using thin sliced chicken fillets instead of messing with pounding out regular breasts. I used half the amount of sauce so the bottom of the chicken wouldn't get soggy in the pan. Next time, I might add a little flour to the sauce to thicken it up. But overall, this was really good and worth the effort!

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sa21spur

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 16, 2006

this was so good, and very easy. I followed some of the reccomendations and buttered and breaded both sides of the chicken. It came out great!

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Courtn2

Cooking Level: Intermediate

Living In: Rockville, Maryland, USA

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Reviewed: Jan. 21, 2006

Pretty tasty. Had trouble getting all the toothpicks out but that was about it. It was a good comfort meal but I doubt I will make this again. Served with garlic mashed potatoes.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jan. 20, 2006

I made this recipe with a couple alterations. I put ham inside the chicken to make it more of a "cordon bleu" (sp?). I didn't have wine and used chicken broth as advised by others. I didn't like the sauce and could have done without it or used heavy cream as a base. Overall, it was very good but I will probably try a different recipe next time. Thanks

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KATELYNNO

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Reviewed: Jan. 12, 2006

Everyone wanted the recipe it wasso good. Like another reviewer I used half of the wine, the rest chicken broth

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THGRIFFIN02

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Reviewed: Jan. 2, 2006

Not bad, but needs to be tweaked. It needs a little more flavor. I added a little lemon juice to the sauce, and subbed chicken stock for the wine. Some hints: Use thin-sliced chicken cutlets. They stay rolled w/o toothpicks. Buttering the chicken before adding the cheese does nothing. Skip it. Add a little garlic and/or fresh basil to the cheese. When I make it again, I want to try making the sauce thicker and maybe adding more garlic. Or using half wine, half chicken stock.

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RachelP

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Reviewed: Dec. 4, 2005

This was delicious! I made a few healthy changes by using fat free shredded mozzarella and egg substitute. I also used marinara sauce instead of the white wine sauce. Definately will make this again.

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ANNALAURANELSON

Home Town: Springhill, Louisiana, USA

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Reviewed: Oct. 5, 2005

I thought this dish was awfully labor intensive for the end result. My husband and I both ate it, but agreed that I probably won't make it again.

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LADYBUG727

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Newark, Delaware, USA

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Reviewed: Jun. 10, 2005

Holy Smokes!! I don't consider myself a great cook, and this was Awesome! I followed the recipe exactly, and was a bit worried because it seemed to be getting really messy. In the end it came out great, and looked great. I'll be serving this the next time I have company.

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BRAVELY

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Reviewed: May 25, 2005

This chicken is amazing. My husband even asked me to make it for him as his birthday dinner.

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JSSHIPE

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Reviewed: Apr. 14, 2005

Excellent! This is very tasty, pretty easy to make and quick cooking. Very yummy and even kinda sophisticated seeming. The only problem I had was finding all the toothpicks afterwards to pull them out. Next time I may try something different. But I will definitely be doing this one again. Thanks!

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DIGIGIRL

Cooking Level: Intermediate

Home Town: Hemet, California, USA

Living In: Sugar Land, Texas, USA

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Reviewed: Apr. 13, 2005

I used the original recipe and the only complaint I got was it was too wine tasting, so next time I'll use chicken broth like others have suggested

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MEWUBHERVARD

Cooking Level: Expert

Home Town: Nelson, Nelson-Marlborough, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Apr. 12, 2005

Great, simple recipe for a delicious weekday meal. I substituted chicken broth for wine since I didn't have any cooking wine in the house. My friends loved it!

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CHEZ1883

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Reviewed: Apr. 9, 2005

Excellent Chicken! I used chicken broth instead of wine per other reviewers. My son raved about this, and he's a very picky eater. So this will be something I make often. Thanks for sharing this recipe!

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SHEILAR73

Cooking Level: Intermediate

Living In: Gordon, Pennsylvania, USA

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Reviewed: Jan. 22, 2005

My husband enjoyed it. I was a bit disappointed when majority of the cheese leaked out. I think next time I'll do 1/2 cup of white whine with 1/2 cup chicken broth.

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Kristy

Cooking Level: Intermediate

Living In: Hilo, Hawaii, USA

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Reviewed: Dec. 14, 2004

OH so unhealthy, but OH so GOOD!!!

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JBRECALDE

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Reviewed: Jul. 7, 2004

This was very good, a little time consuming and kinda messy but it was worth it, my boyfriend loved it, thanks for the recipe, I will definitely be making it again!!!

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jill

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Reviewed: May 11, 2004

This was pretty good. Unfortunately, a lot of the cheese leaked out while it was baking. The pounding and rolling up of the chicken was a bit messy and troublesome- maybe next time I'll just cut each breast in half thickness-wise, and put the cheese in the middle. Also, the bread crumbs got a bit soggy from baking in the "sauce"- maybe next time I will fry them in some oil to crisp it up a little, and possible use a different sauce to bake them in. But the cheese inside was delicious! (PS I substituted chicken broth for the wine).

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COOKIN LADY

Cooking Level: Expert

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