Reviewed: Nov. 11, 2009

Enjoyed this recipe.

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Kent Ecklor

Cooking Level: Intermediate

Living In: Rockford, Illinois, USA

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Reviewed: Sep. 25, 2009

I was excited to try this recipe, and I had high hopes, but I didn't care for the taste. It was bland (even though I used cremini {baby portabella} mushrooms) and not worth the effort. The "sauce" was very boring, too. Neither my husband nor I liked this one, and I won't make it again without significant changes.

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VesHeill

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2009

Very good. Made the small addition of minced red onion (I would have used shallots, if I had some) and sliced mushrooms in the pan. I used a mini chopper to mince the onions and mushrooms for the stuffing. I will make this again, for company.

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opentoedshoesan

Cooking Level: Intermediate

Home Town: Burlington, New Jersey, USA

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Reviewed: Sep. 5, 2009

It was so delicious and the perfect amount!

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Silubud

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Reviewed: Sep. 2, 2009

Not bad. I made Becker duxelles for the shroom stuffing. I used 8 oz. shrooms for 2 breasts. I pounded the breasts flat but I may not do that next time. I used panko crumbs instead of regular bread crumbs, and I wouldn't suggest that because the panko absorbs too much cream and remains soggy after baking. I added some parmesan to the panko with salt pepper and thyme. Not bad.

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sailshonan

Cooking Level: Expert

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Reviewed: Aug. 25, 2009

I have made this several times, just as written. I have made it for several guests and get rave review. Everyone loves this. It is one of my husbands favorite meals.

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Heather

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Reviewed: Jul. 22, 2009

This recipe was great. It had a nice flavor and I gave it to my kids and told them that it was italian chicken. They ate it up without even being aware of the mushrooms. I actually stuffed boneless skinless chicken breasts instead of as wraps but the chicken still ended up juicy and tender. I might add some cranberries to the stuffing for next time as a holiday favorite for a turkey and I served it with walnut and raisin couscous. We'll definatly make this again.

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Erin Haussler

Cooking Level: Intermediate

Home Town: Santa Maria, California, USA

Living In: North Bend, Washington, USA

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Reviewed: Jun. 1, 2009

I thought this was a very flavorful, moist dish, however, my daughter can't have lactaid, thus, we didn't use the cream and it turned out just as great.

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Lindy Burke

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Reviewed: May 4, 2009

After reading several pages of reviews I figured my alterations and proceeded. I give this a solid 4 stars with the changes I developed. ALTERATIONS: Finely diced 1/2# button mushrooms (would have used cremini if I had them). In 2 Tbsp butter, sauteed mushrooms with salt and pepper until most moisture cooked off. Added 1 medium minced shallot, 3 pressed garlic cloves, and 1/2 tsp Italian seasoning; cooked about 3 minutes to lightly soften the shallots/garlic. Added 1/4 C white wine and cooked until evaporated. Off heat, added 1/4 C panko and 1/4 C shredded asiago. Halved 2 breasts horizontally, salt & peppered, then filled & rolled with the mushroom mixture (4 rolls total). Placed rolls in a square pyrex dish, dropping remainder mushroom mix around them, and poured 1 1/4 C half-and-half over and around the rolls (fewer calories than cream). Topped the entire dish with another 1/4 C each panko and asiago. Pulled out after 30 minutes, removed rolls from the dish, and whisked 1/2 tsp of cornstarch to help thicken the sauce a bit. Very, very good.

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BIANKAT

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 1, 2009

When I made these the first time, they were very bland and somewhat dry. I ended up freezing most, so I gave the leftovers a makeover when they thawed. I made cuts in each piece then coated them with a vodka sauce and sprinkled mozz cheese and baked until heated thru. It was much better this way.

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dpetlove

Cooking Level: Expert

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Reviewed: Feb. 6, 2009

This recipe was absolutely delicious. I did make a few changes as many others did do to dietary needs. I added 1 clove of garlic and a splash of pino grigio to the mushroom filling and decreased the amount of breadcrumbs to just enough to bind the mixture. I mixed cornflake crumbs and parmesan cheese for the coating and instead of using butter to coat the chicken I brushed on some olive oil. I used 1 can fat free cream of mushroom soup, 1/3 can white wine, 1/3 can fat free half and half, a pinch of nutmeg,and threw in a handful of sliced fresh mushrooms to make the sauce. It was sinfully good using the lower fat healthy ingredients and 1 chicken breast fed my husband and I. I served it with a side of spinach and whole grain bread. It was so economical, easy, healthy and delicious when you do a few change in ingredients. I can only imagine how good it would be the original way with the butter and cream but I had way too much of that over the Holidays and now must pay the price. Thanks for sharing I can't wait to share it with my friends.

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lisa

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Reviewed: Feb. 5, 2009

This was delicious - I love mushrooms - so I used 1 lb of mushroom and kept the butter to the same amount.

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Karen

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Reviewed: Feb. 5, 2009

This was really good. Instead of a rollup, I pounded two large chicken breasts down and placed them on top of one another with the mushrooms inside. I cut it into two inch sections to serve. My bf said it would go into his top three favorites dinners.

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sevans24

Cooking Level: Beginning

Living In: Dallas, Texas, USA

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Reviewed: Jan. 27, 2009

I wish I had read other people's suggestions before making this one. I would definately suggest sprucing it up with some of the suggestions other people have submitted. I thought it was a little bit bland the way the original recipe is written. And I would either leave the bread crumbs out of the stuffing all together or reduce them greatly. They took away from the flavor of the mushrooms in my opinion.

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heatherwv

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Reviewed: Jan. 21, 2009

I made this the way MICHELLECA recommended. It was very well recieved and definitely something I plan on making again! I cut up the mushrooms and shallots in a food processor so it took nearly no time at all. I also used olive oil to coat the pan for cooking the mushrooms and shallots and to spread over the chicken before the bread crumbs (i prefer olive oil to butter, and it just seemed like so much butter!). The nutmeg is key. It gives it almost a middle eastern flavor. I served this dish with cous cous and roasted brussels sprouts which both looked attractive with the chicken and complimented the taste pretty well. When I make it next time, I think spinach would be a great addition to roll up with the chicken. I also think I would like to mix the cream with the leftover mushroom paste to pour over the top, since many people were scooping out the pan drippings to eat over the cous cous (I didn't say anything but I winced when I watched them chow down on cream and chicken drippings!). This recipe sounds like a weird mix but it is fantastic!

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LMF443

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2009

So glad I found this one! I was making a different recipe off of this site (Chicken with Mushrooms), and I remembered how tasty this one was, but I wasn't sure if I had found it on AllRecipes or not. This recipe is delicious, definitely something you can serve to guests at a nice dinner party. Ends up looking and tasting fancy, but it's not too much work! The taste of it is so rich.

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JULIEKID

Cooking Level: Expert

Home Town: Cedar Falls, Iowa, USA

Living In: Coralville, Iowa, USA

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Reviewed: Sep. 7, 2008

Very bland! The mushroom stuffing was OK (I added some garlic to it) but the plain cream sauce was so boring & tasteless. Needs much more flavour added. I didn't bother breading the chicken as I felt there was enough fat without adding the extra butter.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Aug. 25, 2008

Very good. Added 2 garlic cloves, deglazed pan with wine, omitted nutmeg, mixed with mozerella cheese when done. Delicious! Cooked for 30-35 min at 375 Degrees.

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Katie

Cooking Level: Intermediate

Living In: Foresthill, California, USA

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Reviewed: Jun. 4, 2008

I am a beginner cook and even this wasn't too hard to make! I added garlic and onion to the filling as others had suggested and it tasted great! I could not find bread crumbs so I crushed up some croutons instead. The only recommendation for someone making this would be to slit the chicken in 2 to make sure that the chicken is skinny enough to roll. Otherwise, great recipe!

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Nashaiy

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Reviewed: Apr. 1, 2008

Taste was good, but next time I'll be sure to pound it out a lot thinner... Flavors went well, but it wasn't as robust as I would have liked. I like foods with a lot of flavor and more saltiness. Will make it again though, and figure out how to tweak it a little.

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Rose

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

Living In: Campbell, California, USA

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Mushroom Stuffed Chicken Rollups

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