It has no favor at all.

Great way to spice up chicken! I did use chedder cheese instead of riccota and it worked well.

Wow! This was chicken was amazing. I cut pockets into skinless breasts, mashed up cottage cheese in place of ricotta (its what I had on hand) and used olive oil instead of vegetable. I could only fit about 2/3 of the stuffing inside the chicken, so I sprinkled the rest on top and it came out nice and crispy - a nice contrast to the juicy, tender chicken.

i added a jar of artichokes and diced them up. yummy!

Great recipe! I used boneless breasts, cutting them across the center and stuffing between the two halves. They turned out perfect and were loved by everyone.

Recipe was pretty good, I may make something similiar to this again.

the chicken was very good and filling. I used used olive oil instead of vegetable oil. Cooked on 350 for 50 min then let it sit in the oven for 5 min. i dont like nuts so instead i crumbled up some fancy cheese flavored potatoe chips just to get that crunch.

Wonderful! I was surprised by the juciness of the chicken...I thought it would surely dry out while baking. I added fresh parm to the tops for the last 5 min., and it was a huge success. A real keeper!

very good, very easy. took past reviewers' advice and sauted garlic with oil as well as balling leftover mixture and baking in the pan as well. excellent. thanks for the recipe.

This recipe was a hit with my entire family--even my 5 yr. old picky eater. I would definately make it again. It's good enough for company for sure! I made some changes based on other reviews and using what I had on hand. Instead of boneless chicken, I used bone-in chicken (which I recommend trying), replaced ricotta for cottage cheese, and used pecans instead of walnuts (chopped fine). Based on other reviews, I sauted 2 garlic cloves in olive oil, added about half to cheese mixture and used the rest to brush the chicken. After I brushed the chicken with oil, I added salt, pepper, plain bread crumbs, basil, and oregano on top of the chicken. It came out moist and delicious!

I'm sorry. I felt that the stuffing was bland and the recipe lacked seasoning. I added salt and pepper, but it needed something else. The filling sounded delicious but it didn't come through. We picked at it and pitched the leftovers.

I love this and it was super easy! I added some parm to the outside of the chicken and it made it light and crispy. Also, I used a little dried rosemary and my fiance was loving it.. he even cleaned up!

This was OK. A little bland, but good enough to try again with some modifications. I'm not a huge fan of ricotta cheese, so I used 1/2 ricotta and 1/2 cottage cheese.

Delicious! I crumbled the extra stuffing over the top of it. :)

I liked the idea of this but didn't have the correct ingredients so I substituted the same amts of: feta instead of ricotta, pine nuts instead of walnuts and basil instead of oregano. Used seasoned bread crumbs – everything in the recipe measurements. Ohhh my gosh, best stuffed chicken EVER! Pounded the chicken very thin so baked at 375 for only 25min before topping each breast with a tbs of reserved stuffing and then broiled another 10 min until it had melted and browned…looked perfect! Next time I may cut the pine nuts back a bit, I love them but it may be too much for some. Thanks for an easy great recipe!!!

I took another readers recommendation and did not use the walnuts. I sauteed garlic in the oil and mixed that into the ricotta mixture. After stuffing I added the seasoned salt and some bread crumb to the top. It was great!!! Can't wait to have it again. Even the kids ate it.

Fantastic Recipe! I also went with the bonless skinless. And I found that adding a dash of seasoning salt to the top of the chiken after coating witht he olive oil helps the blandness that some of the other user had posted about, will make this again!!!