Reviewed: Oct. 26, 2005

Excellent and surprisingly easy dish. I sprinkled the chicken with dried oregano, basil, and garlic powder which added a really nice flavor. I wasn't quite able to make it look like the picture, but it tasted fantastic!

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Jake

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Reviewed: Sep. 14, 2005

I love this recipie. I do pound the chicken to flatten (this is easier if you cut lengthwise half way through the chicken in the thickest part). However the recipie takes no time to make and is beautiful. The cream thickens nicely and compliments the stuffing without any additions.

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PRINCESSTLR

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Reviewed: May 27, 2005

Great! The nutmeg made all the difference!

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COOKINCHRISSY

Cooking Level: Expert

Home Town: Keizer, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: May 19, 2005

delicious! make sure you chop the mushrooms small enough so they dont fall out of the chicken. will be making this dish again.

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DIANER1

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Reviewed: Mar. 4, 2005

Very good! I took the advice of an earlier reviewer and sliced the breast in half instead of pounding it out. I also omitted the nutmeg. Will definitely make again!

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DoreenRN

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Jamison, Pennsylvania, USA

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Reviewed: Mar. 3, 2005

Presentation was 5 stars, no doubt! What an easy way to make yourself look like you know what you're doing. Flavor was pretty good but the second time I made this, I upped the seasonings a bit and left out the nutmeg because it just wasn't to my family's tastes (thus the 4 stars). Thanks for the great recipe.

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Sarah Read

Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

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Reviewed: Mar. 1, 2005

I would give the "version" that I made 5 stars. I used this recipe as a base, for what I was actually looking for in this recipe. I ended up cooking the mushrooms, in butter and white wine, along with minced garlic and onion. I butterflied and stuffed the chicken breasts. And then....I put a little butter in the pan, used for the mushrooms and added some cream of mushroom soup, cream and wine. I whisked these together and topped the chicken with the cream mixture. When the chicken was cooked, I poured off the cream/cream of mushroom mixture, back into the sauce pan....and added a little more ingredient to thicken it, into a gravy type sauce. It was AWESOME! I will definitely make this again...and play around with the ingredients. It just seemed too bland, topped merely with cream.

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BRILLIANTLILBUTTERFLY

Cooking Level: Expert

Living In: Kenosha, Wisconsin, USA

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Reviewed: Feb. 20, 2005

I wanted to like this recipe. It was just... kinda bland. I found the technique of just "pouring" the wet ingreds made it... soggy.

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PICKLES00

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2005

This was tremendously juicy and tender chicken! I just loved it! I substituted cream of mushroom soup for the cream, added garlic to the mushrooms and served over rice. Delicious! Definitely a repeater!

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JUNIPER7799

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 8, 2004

This one's a keeper! I made it for my monthly "Lunch Bunch" group & everyone loved it. I did add finely chopped onions & sauteed them w/ the mushrooms for extra flavor. Next time I will also add some chopped garlic. I also added some of my favorite seasonings, like garlic pepper, instead of plain black pepper. I made sure the mushrooms were finely chopped in order to roll it into the chicken better. Definitely added to my recipe box!!!

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REEKAM

Cooking Level: Expert

Home Town: Manhattan, New York, USA

Living In: Freehold, New Jersey, USA

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Reviewed: Oct. 19, 2004

I really enjoyed this recipe. I must admit that I'm not patient enough for all the pounding and stuff so I just cut it half lengthwise, laid the mushroom mixture on one half, then closed it over. No toothpicks or anything. I added garlic and diced onion. The chicken was juicy, the filling was flavorful. What else can a busy mom ask for? :)

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SUNNI-ONE

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Greensburg, Indiana, USA

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Reviewed: Oct. 7, 2004

I'm going to have to work on this one. My family isn't used to nutmeg, so if I make this recipe again I will either cut it back to 1/4 tsp. or omit it all together. It was okay overall, just not what my family is accustom to.

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shelley peters

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Reviewed: Sep. 22, 2004

Oh Lord. We loved this one. I split my chicken breast in half and pounded down, added fresh basil and mozzerella (not shredded) on top of mushroom mixture. Used light cream and more nutmeg than suggested, I also added a little parmesan cheese to the cream. Delish. The chicken was so juicy and the mushroom stuffing was excellent. "Keeper" per my family and I.

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JENN_77

Cooking Level: Expert

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Reviewed: Sep. 15, 2004

Another Allrecipes success!!!!! I went against the reviews and coursely chopped the mushrooms. I felt by doing this the breadcrumbs wouldn't get lost in the mushroom mixture and it would give you a nice texture. Pounded my breasts to make it easier to roll. Instead of just throwing breadcrumbs on top before baking, I used the leftover mushroom breadcrumb mixture (more interesting). Upon first tasting the chicken, I was a bit disappointed but then I decided to try the sauce with the chicken. What two different tastes! Then, I added a splash of white wine and mixed it all together. Even better! I cannot wait to make this again. It was simple and elegant.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Aug. 10, 2004

I can't rave enough about this dish. It was excellent and very easy to prepare!

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mom2mnm

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Reviewed: Jul. 11, 2004

Wonderful! Chicken was moist, stuffing very good. I pounded the chicken breasts to flatten.

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PAMMM

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Reviewed: Jun. 23, 2004

I couldn't believe that I made this! It is so easy, and the mushroom stuffing would be perfect for lots of other meats. I processed the mushrooms first, used garlic, and omitted the nutmeg (cause I had none), and used thin-sliced cutlets, and it was perfect! I also replaced the heavy cream with cream of chicken w/mushroom soup, and it made the perfect gravy for potatoes. Thanks so much for this excellent recipe!

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THEPETALER

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Reviewed: Jun. 16, 2004

Yummmmm! This recipe was wonderful! I simply sliced, lengthwise, my chicken breasts instead of pounding or flattening. It worked beautifully. I, too, added garlic to my mushroom saute, in addition to some fresh spinach (for added taste and vitamins). I opted to leave the nutmeg in, and thought the extra flavor was nice. I also put the whole mushroom mix in my food processor to make it easier to "spread" the mix on the chicken. My boyfriend loved it and asked me to make this again when his parents visit! Thank you Jennifer!

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SanAntonioElvis

Cooking Level: Intermediate

Home Town: Dudley, Massachusetts, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 11, 2004

This was excellant! I too pounded the breast and put mushrooms in food processor. I also omitted the nutmeg. I sauteed the mushroon with garlic and marsala wine and used cream of mushroom soup instead of cream. My husband loved and even shared the leftovers with his boss the next day for lunch!

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RIGHTNOWMISTER

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Reviewed: Jun. 7, 2004

AWESOME!!!!!!Best chicken recipe to come along in a long time. Husband didn`t believe I made it!!

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CAJOPZZ

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