Reviewed: May 15, 2011

Awesome chicken! I pounded (tenderized) the butterflied chicken breasts, but other than that, followed the recipe. (rare for me) Served with little purple and red finger potatoes and a salad. The leftovers were amazing! Don't skip the made ahead stuffing; the longer those flavors blend, the better.

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Reviewer:

rockymtgirl

Cooking Level: Intermediate

Home Town: Glenwood Springs, Colorado, USA

Living In: Greenwood, South Carolina, USA

Reviewed: May 15, 2011

Very good and different way to cook an otherwsie humdrum piece of chicken :) I left out the pimento but did sub with a few shakes of red pepper flakees, as well as subbing yogourt for sour cream as I was out. I used fat-free yogourt and cream cheese so it wasn't a totaly guilt-full meal...also steamed the broccoli for about 3 minutes to attain that bright green colour and added it to the sauce mix after pulling it off the stove to avoid the broccoli getting mushy once cooked further in the chicken. I had a hard time pounding the chicken breasts I had flat enough to roll, so it didn't look too pretty when I made them (hence no pic), but that certainly has no bearing on taste :) Will make again, may play with the herbs by subbing tarragon for the basil or even rosemary would be a good alternate. Thanks for the recipe, a definite to make once in the while when you need something different.

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Reviewer:

Gitano

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Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

Reviewed: Apr. 4, 2011

Great recipe, my stuffed chicken came out better than the first time I made it with mozarella cheese. This is way more fancy and will impress your date or party guests.

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Reviewer:

Rezinagro

Reviewed: Jan. 6, 2011

The mixture is delicious. We took the left over filling, put it in a tortilla wrap then cut it into pinwheel appetizers for the next day!

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4 users found this review helpful

Reviewer:

mandalin216

Cooking Level: Beginning

Reviewed: Aug. 12, 2010

this was a bit bland, it definitely needs more seasoning.

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5 users found this review helpful

Reviewer:

houston_mom

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Jun. 24, 2010

Fabulous. Will definitely make again. Did not follow recipe exactly, but made the following changes: - no pimento + walnuts instead of pecans - did not roll in bread crumbs or use egg + added 3 slices of turkey bacon to sauce, cooked, chopped +added a little heavy cream to remaining sauce to thin it to go over top - made 5 chicken breasts instead of 8 (didn't seem like there would have been enough filling for 8) + baked for 45 minutes

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Reviewer:

GRETCHEN01

Reviewed: Jun. 21, 2010

Good starter recipe, add your own ingridents. I followed California Cookin's lead and cut up the chicken breasts and put them in an 8x8 dish along with some frozen broccoli. Cooked the sauce and poured it over the chicken and broccoli and baked in the oven at 400 degrees F for 45 - 60 minutes. My husband enjoyed it. I didn't have cream cheese so use a combination of sour cream and Greek Yogurt and 1/4 c. buttermilk. Before putting it in the oven, I topped it with chopped pecans and Panko Bread crumbs toasted in 2 tbsp., butter. I changed the serving size to 2 servings. HINT: It's easier to cut up the chicken breasts if they are frozen.

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Reviewer:

Judy R

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Renton, Washington, USA

Reviewed: Jun. 13, 2010

Wonderful flavor!! Will definitely become a favorite here.

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Reviewer:

momtoeleven

Reviewed: Apr. 2, 2010

followed this recipe exactly. was rather disappointed, no wow factor for the amount of time and work . would not make it again.

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Reviewer:

garden girl

Reviewed: Apr. 2, 2010

Made this the other night and it was fantastic. The only thing I did differently was not use the pecans and I coated the entire thing in shake n bake.

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4 users found this review helpful