The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: May 20, 2008
Recipe was pretty good, I may make something similiar to this again.
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Photo by KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA
Living In: Hambden Township, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 17, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 6, 2008
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!
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Photo by Shannon S

Cooking Level: Expert

Home Town: Hubbard, Ohio, USA
Living In: Chantilly, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 25, 2008
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.
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Living In: Hengyang, Hunan Province, China

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Dec. 20, 2007
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!
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Jen
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Cooking Level: Expert

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The reviewer gave this recipe 1 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 7, 2007
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.
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Cooking Level: Intermediate

Home Town: Massillon, Ohio, USA
Living In: Lima, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 1, 2007
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!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 27, 2007
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.
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Cooking Level: Beginning

Home Town: Livonia, Michigan, USA
Living In: Elk Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 6, 2007
Delicious! I crumbled the extra stuffing over the top of it. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 10, 2007
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!!!
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Cooking Level: Intermediate

Home Town: Kelleys Island, Ohio, USA
Living In: Kapaa, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Dec. 2, 2006
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 18, 2006
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!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 8, 2006
This was hit with my family. What a great way to liven up chicken, which can be so boring! I used skinless breasts, flattened them and secured the stuffing with toothpicks. Everyone agreed that it could have used less oregano and more bake time. But overall, the chicken was moist and tender. The stuffing turned out wonderful. I had a lot left over, so I just sprinkled the rest on top of the breasts and it came out nice and golden brown. Perhaps sun dried tomatoes? Different cheeses? There's so much you could add on to this recipe. I paired tender baby carrots, warm apples, and big crescent rolls with this to make it a meal.
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Cooking Level: Beginning

Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Oct. 28, 2006
So delish, but I made some alterations I omitted the walnuts, and as one other reviewer suggested I fried some fresh garlic in the oil and added it to the stuffing mix, and I also sprinkled the chicken when it was in the pan with some italian seasonings.will definitly make again =)
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The reviewer gave this recipe 2 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 8, 2006
The dish was very bland... I remade it a few days later and added some fresh sauteed spinach and some feta cheese...much better.
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Photo by Rachel M.

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 21, 2006
This is a fab recipe and so quick and easy - any leftover stuffing is great rolled into balls and baked alongside the chicken breasts. mmmmm! do baste the chicken with oil so prevent drying.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: May 24, 2005
If you like ricotta cheese, then you will probably like this recipe a lot. I am not a fan of it myself and probably should have known better but it sounded so good. I loved the walnuts, added a nice texture, but the overall taste was a little bland for us. Also, I would recommend covering the chicken for at least part of the baking time, it seemed too dry.
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 29, 2005
I used only 4 chicken breasts without skin and baked for 30 minutes in a covered pan and 20 in an uncovered pan. The results were great. The stuffing is really delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 3, 2005
I voe this recipie! I change it a bit by doign the following: I add garlic that I chop and fry in olive oil..and put it in the mixture instead of just putting the oil they call for straight in. I use skinless boneless breasts and butterfly them instead the ones with skin. Then I will just roll them and use a toothpick or two to keep them shut! I serve it with risotto and salad..it's a great meal!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Dec. 15, 2004
This recipe was simple and tasted great. I used the same amount of ingredients but instead of 6 chicken breasts, used 4 and really stuffed them. It was alot more tasty that way.
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