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Reviewed: Mar. 8, 2008

Excellent, trasted like something you would get at a five star restaurant. I will make this recipe again and again.

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TIA1966

	Cooking Level: Expert Home Town: Seattle, Washington, USA Living In: Fairbanks, Alaska, USA
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Reviewed: Mar. 7, 2008

DELICIOUS! I made this for a group of 8 friends that get together weekly to cook and visit. It was fun to make together - we pounded the chicken breasts thin, put the stuffing toward one end, and then just rolled the breasts around it and placed them seam side down (no need for toothpicks!). Everyone LOVED IT. Wouldn't change a thing.

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stacy


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Reviewed: Nov. 19, 2007

This is a great combination of everyone's favorite flavors, cooked in a fun way. It's important to flatten the chicken enough. I don't think I did, and it needed to cook longer than 45 minutes. I had extra filling, so I just put that in the dish along with the chicken, put bread crumbs on it, and baked it, too!

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emilykristin

	Cooking Level: Intermediate Home Town: Kansas City, Missouri, USA Living In: Boston, Massachusetts, USA
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Reviewed: Jul. 27, 2007

A curious recipe, but very tasty! There seems to be too much sausage stuffing for only 2 chicken breasts, so I'd suggest either halving that part, or getting yourself some really big breasts.

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Darryl


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Reviewed: May 1, 2007

Very good. This recipe is forgiving. I forgot to use plastic wrap when pounding the first chicken breast, and so it tore pretty badly. I had about 15 toothpicks holding it together, but the breadcrumb topping camouflaged so well you couldn't tell. I will say that with the bechamel sauce it tasted slightly like biscuits and gravy. Next time maybe I'll try a different sauce or just skip sauce altogether.

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patriotizm


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Reviewed: Mar. 31, 2007

Was an okay recipe, but not worth the effort, for the end product. For this much effort, I'll stick to chicken cordon bleu.

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kerrip

	Cooking Level: Expert Living In: Vancouver, British Columbia, Canada
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Reviewed: Mar. 6, 2007

Delicious! I debated about whether or not to do the Bechamel. Went ahead and made'Bechamel Sauce' from this site. Was glad I did, may have been too plain Jane without. I had some leftover uncooked sausage so this recipe was perfect. I used 4 good sized chicken breast pounded about a 1/2" thick and the filling yielded the perfect amount for the 4 breasts.

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Allison

	Cooking Level: Expert Living In: Hamilton, Ontario, Canada
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Reviewed: Feb. 12, 2007

Everyone raved! I also used the bechamel sauce I found on this site... WOW! I even impressed myself.

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Peter


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Reviewed: Feb. 5, 2007

Liked the flavor and the sauce that I made to go with this. A bit salty. I used mild Italian sausage and added some cayenne pepper.

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JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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Reviewed: Oct. 20, 2006

Very good and different. The sausage mixture was a little rich and there was a ton of it, so next time I'll only make half.

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Lara


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Reviewed: Dec. 7, 2005

It is as delicious as it sounds and very easy to make. Thank you!

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SUE WILLIAMS


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Reviewed: Apr. 7, 2005

C'est magnific- we absolutely loved this dish! The only changes I made were using hot Italian turkey sausage, instead of pork, and 1/3 less fat cream cheese. The recipe is a keeper!

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KARAE


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Reviewed: Mar. 6, 2005

My fiance made me this. It was fantastic! She followed the recipe to a tee. It was delicious. Almost as good as a stuffed mexican chicken I once had. I enjoyed it with hot sauce. Very good. I recomend it to all.

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Reviewer:

YODABOB


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