The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 26, 2009
I love this recipe and have been making it for years since I first saw it. I bake it, instead of frying. I also add fresh chopped garlic to the sour cream sauce as well as some Italian seasonings. I use lowfat feta cheese. I serve it with penne pasta and sauce and a salad or sauted' spinach.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Aug. 10, 2009
Wonderful, this has become one of our favorite meals to make!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Jul. 28, 2009
The taste is great though I added some more spice with black pepper. Love the redness of the peppers with the chicken. Some modifications I made were to include some feta cheese in the sauce and use less sour cream. Also, i did jarred grilled red peppers instead of the roasted and used the brine that the peppers were to coat the chicken and then roll the chicken in the breadcrumbs. I fried the chicken but the breadcrumbs started to burn when i flipped sides in spite of using medium heat and so i baked the chicken for it to cook thoroughly on 350 for about 25 minutes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Jul. 22, 2009
This was very tasty. I did make a few modifications. I added some grated Romano in with the bread crumbs and used olive oil instead of vegetable oil. Served with fettuccine that was fancied up with butter, olive oil, pepper and garlic salt. yum yum yum!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: May 24, 2009
Very good! My husband called it a "taste explosion". I listened to some of the reviews, and added a sprinkle of garlic powder and 1/8 tsp cayenne pepper to the sauce - I'm glad I did. I also baked it after frying in olive oil - but the sauce turned out a little spongy, so next time I will cook it completely on the stove as the recipe says, and heat the sauce in another pan.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 28, 2009
A little dry...
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Mar. 17, 2009
This was a pretty good recipe. I made a few changes, first I used thin chicken breasts spread them flat and placed the peppers on top then rolled them up. I used panko bread crumbs and added garlic salt, pepper and dried basil to the mixture then coated the chicken. I really liked the sauce and I didn't really measure the sour cream and peppers just kind of did it to taste. Good recipe if you want something different.
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Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Mar. 6, 2009
i loved this!! so tasty and my husband loved it, he said it was delicious, different and comforting. :) I even messed up somehow and the breading got a bit burnt? not sure if it was the veg oil or if the pan was too hot on med/high heat. It wasn't pretty on the outsidelike the picture but cut in half, it looked great and yum - yum - yum!! When stuffing the chicken, i made slits on the thickest side middle of the breast and slid the knife slightly left and right so i could get more bell peppers in there. I added a little paprika, garlic powder and italian seasons to the breadcrumbs and I didnt have feta cheese so i used mozzerella. Also, I didn't have roasted peppers in a jar, so I used the red bell pepper that i had. I cut it into 4ths and put it in the oven wrapped in foil with a little olive oil and butter and baked at 375 for about 15mins. tasty :) I will definately make this again! Thanks!!!
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Cooking Level: Intermediate

Home Town: Murrieta, California, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Feb. 2, 2009
This was absolutely wonderful! This has become one of my family's favorite ways to each chicken breasts (we personally like dark meat). I did not have to alter this recipe in any way, it was perfect.
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Cooking Level: Intermediate

Living In: Apple Valley, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 31, 2009
Husband rated this a 3 and I rated it a 4 1/2, so we compromised @ a 3.75! I prepared the recipe mostly as written... however, rather than breading and pan frying, I grilled it in the George. The sour cream sauce, I had to heat.... and headed or not, it was rather runny with the addition of the peppers. The flavor, however, I thought was very good... a very understated taste... (husband referred to it as "bland") that was really amped up with the addition of the feta on top. I had skimmed the comments of other reviewers... and felt compelled to hit the chicken with a quick grind of salt and pepper before spooning on the sauce... and then added a sprinkle of parsley at the end... and the flavor remained pretty mild.... I think I expected more....but again, the feta added a nice bit of flavor. Overall, I would make it again... but perhaps in addition to blending the peppers and sour cream, I would add some coarsely chopped... as well as some of the the cheese into the sauce... and into the pocket of the breast as other reviewers suggested. I don't think I would add additional seasonings, though... more cheese and maybe just the parsley for some color. All in all, I think this was very good... and I will be making it again! Thank you for sharing!
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Cooking Level: Expert

Home Town: Eustis, Florida, USA
Living In: Stafford, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 16, 2009
Try adding a little bit of smoked paprika. It gives the sauce alot of flavor with very little fuss.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 15, 2009
This was very good. Make sure that you season the chicken and I put my chicken in the oven for about 25 mins @ 350 after browning each side on the stove top.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 11, 2009
Everyone loved this except my hubby that doesn't care for "dry" cheese like Feta. Even my kids enjoyed it. The sauce seemed a little runny. Extra sauce is good...We really liked it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 10, 2009
This was a good recipe. I did make some changes. I stuffed the chicken with smoked provolone and fresh mozzarella,and the peppers. I baked it in the oven for one hour. It was a bit dry but tasty. I think next time I will follow the recipe to the letter and see which one is better. :) Very quick and simple. Family loved it.
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Cooking Level: Intermediate

Living In: Vestal, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 7, 2009
Wonderful!!! We changed nothing in this recipe....my family loved it!
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Cooking Level: Expert

Home Town: Atlantic Highlands, New Jersey, USA
Living In: Navarre, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 6, 2009
This recipe was great! Nice and easy to make. However, if you cook using larger sizes of chicken (like me), I would suggest browning each side then throwing it in the oven. I started getting concerned my chicken was going to burn on the stovetop. I also served this with the sour cream sauce like the recipe calls for, but more like a dipping sauce in addition to a pesto as an alternative as well.
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Cooking Level: Expert

Home Town: Camas, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 6, 2009
This recipe was delicious. A great spin on plain old chicken. I prefer the hot roasted red peppers to the sweet ones though.
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Cooking Level: Expert

Home Town: Morristown, Tennessee, USA
Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 6, 2009
My family loved this recipe. I added some fresh thyme to the sauce, as well as garlic, salt & pepper. I also sauteed fresh peppers in some white wine instead of using canned. I used one suggestion of using sun-dried tomatoes, so I blended some to add to the sauce, which gave it an excellent flavor. I think in the future I would use plain yogurt instead of sour cream.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 5, 2009
This was a really great start. I did tweak it just a bit. I agreed with some other reviewers that the sauce was a little bland. I tasted it before removing from the blender and ended up adding a little basil and garlic salt. I also followed another reviewer's advice and put a little of the feta inside the pockets of the chicken before adding the roasted red peppers. I also added some marinated artichoke hearts. I browned the chicken and then cooked in the oven. It took about 40 minutes on 350. with just a little tweaking, ended up a great recipe and I will definitely make this again.
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Cooking Level: Expert

Home Town: Huntsville, Alabama, USA
Living In: Madison, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 30, 2008
Very good, very moist.. I mixed in roasted peppers/spinach and instead of feta, I used goat cheese. I also mixed in olive oil in the breadcrumbs, roll the chicken in egg wash then breadcrumbs. It came out crispy and delicious. A healthier version.
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