Reviewed: Jun. 6, 2004

These were quite good. I followed some of Michelleca's notes, and made duxelle, with garlic and wine. I'm not sure that I'd make these again; what with pounding the chicken, and the rolling, it is rather time consuming. With that much invested, I want something I am more impressed with.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

marji

Cooking Level: Expert

Home Town: Boothbay Harbor, Maine, USA

Living In: Aptos, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 14, 2002

this was restaurant good!...even the kids couldn't get enough!

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

STRRYNYT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2002

I followed other people's suggestions and chopped the mushrooms up very small, added chopped spinach, pounded the chicken, no vinegar, brushed on olive oil on the outside of the chicken and then rolled in breadcrumbs. My side dish was portebello mushroom risotto and roasted vegetables. It was a great meal!! My husband was shocked when he cut into it! This is a keeper!

Was this review helpful? [ YES ]
28 users found this review helpful

Reviewer:

Tina Tisdale

Home Town: Winston Salem, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 25, 2002

This was easy and a super delicious. It makes a nice presentation too if you want to impress guests

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

SHAWNIEMARIE

Home Town: West Hills, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2002

I don't see how these could be made without first pounding the chicken flat. I pound mine flat which made it easier to roll. I also put my mushrooms in the food processor and chopped them really fine. I rolled the chicken and secured with toothpicks and cooking twine. I left out the nutmeg and the cream. I spread a can of cream of mushroom soup in the baking dish before adding the chicken rolls. I served with wild rice.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

TXUKGal

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 27, 2002

These were pretty good--I omitted the nutmeg and added crushed garlic. Probably not something I would make often.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Bonnie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 13, 2002

I found this recipe to be boring, but I prefer more exotic tastes. As per other suggestions, i omitted the nutmeg and added garlic. I probably won't make this again, it seemed to be nothing special.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

BARBALICIOUS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 13, 2002

Made for a good dinner.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

PSYCOBO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 10, 2002

This was the first time I tried to make stuffed chicken...I was a little nervous but it turned out fantastic! We added fresh garlic, onion and chopped spinach to the mushrooms and sauteed. We tenderized the chicken to make it easier to roll up, which worked great! The nutmeg is great with spinach so don't omit it!!! This is so good we're making it again tomorrow for my mother in-law for Mother's Day. Thanks for the great idea!

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

kathysonisland

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 8, 2002

This is a great basic recipe but with a few touches it is elegant. First, make duxelles for the stuffing (sauteed finely chopped mushrooms with shallots) and then add about a couple of tablespoons of white wine and let that get absorbed. No breadcrumbs. Either slice the chicken in half horizontally or pound it flat or both before you stuff it. Roll the chicken up then brush it with olive oil or butter then roll it in the breadcrumbs mixed with grated parmesan cheese, 1/2 tsp. paprika and 1/2 tsp. thyme. Then pour the cream and bake! Yum!

Was this review helpful? [ YES ]
70 users found this review helpful

Reviewer:

MICHELLECA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 8, 2002

This was a really good dish. I added a little garlic to the mushroom mixture to add a little flavor, but next time I would not use the nutmeg. I will make this one again!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

CMCADAMS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 8, 2002

I chopped the mushrooms really fine and then sauteed then with lots of garlic and white wine. After I rolled up the chicken I dreged in a beaten egg, then rolled in bread crumbs, and browned in a frying pan before I put it in the oven. I also skipped the cream and opted for cream of mushroom soup instead. It was really good especially served with a mushroom risotto as a side dish. Definetly pound the chicken first!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

BRADNPHX

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 17, 2002

Great by making a few changes. I pounded the chicken breats, added garlic to mushrooms, left out bread crumbs in stuffing. Also increase the amount of mushrooms, with a 1/2 pd I only had enough filling for 4 chicken breasts.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BTTRFLY26

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 1, 2002

I have made this several times and always get the highest compliments. I made this for a family who just had a baby and in the thank you card she said it was the best chicken dish they have ever had. I agree!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

chefmom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 3, 2001

This recipe was good, my family enjoyed it. As someone else mentioned, instead of adding nutmeg I sauted the mushrooms in garlic. The garlic gave the dish a wonderful flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MISI1818

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 17, 2001

These take a little time but they're so worth it! My family ate every last morsel!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KIMR2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 13, 2001

I was pleased with how simple this recipe was to make. It was really delicious and we will definitely add it to our regular list of favorites.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

DTALLEY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 2001

This recipe is awesome! Makes a very elegant meal quickly. Add some pasta on the side and you're ready to please!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Darla

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 6, 2001

Being a mushroom lover, I thought that I would like this recipe. However, the nutmeg was just too much. Nutmeg and chicken turned out to be a bad combo. My family pretended to like it until I had my first bite and commented on how bad it was. The rest of my family at once agreed that they did not like it either. My daughter spent most of her time at dinner wiping the bread mixture off of her toungue. Won't make this recipe again.

Was this review helpful? [ YES ]
1 user found this review helpful