Reviewed: Sep. 15, 2009

I've made this in the past, and my family and friends love it. I use the Chive and Onion cream cheese, and add 1 cup shredded 4 (or 6) blend Italian cheese, and use that mixture on the chicken. I fold it in half, secure with a toothpick, top with a spoonful of marinara sauce,and bake. The last 10 minutes of baking, I sprinkle with shredded cheese. It is a huge hit, I have many requests for it, and it is so easy to make, even my teenage cousin made it for her boyfriend.

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love2bake4fun

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Reviewed: Aug. 23, 2009

This is a keeper! I added a wee bit of garlic salt before I spread the sour cream on, but that is because we love garlic! It looks cool and tastes great! I made potatoes with this, sliced and wrapped in foil with butter, salt and pepper, and the filling from the chicken made perfect "dipping sauce". I may wrap a strip of bacon around them next time, just for something added. Thanks for sharing!

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Crystal

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Reviewed: Jul. 10, 2009

I used low-fat onion and chive cream cheese and wrapped the rollup with proscuitto. It's impressive looking and delicious. Thanks emmaxwell!

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KIM20

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Jan. 29, 2009

This is a great tasty easy to make recipe. I mix the cream cheese with fresh chives and I add garlic. I also found it easy to spread the mix by using my finger tips. Tried to do it with a spoon the first time I made it add it was kinda messy. But it is for sure one I will be making again and agian.

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Elizabeth

Cooking Level: Expert

Home Town: Salem, Oregon, USA

Living In: Burbank, California, USA

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Reviewed: Oct. 23, 2008

I changed this recipe quite a bit but I gave it a 4 because it's a good base. I use butterflied chicken breasts and put a tbsp of a light garlic cream cheese on one side. I fold over and put another spoonful of a sundried alfredo sauce (classico) over the chicken breasts and then sprinkle parmesan before cooking. Keep to one tbsp of each of these and the dish keeps the fat count low but the taste is so good. I love this sauce on this chicken.

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Raquel

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

Living In: Thornhill, Ontario, Canada

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Reviewed: Jun. 8, 2008

This recipe the way it is written sounded a bit bland so I did what others did and added a bit of garlic powder to the cream cheese mixture. I also used fresh chopped green onions and that made all the difference in the world!! They turned out absolutely wonderful - my family loved it!!!

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HAdams

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Reviewed: May 24, 2008

I have made this recipe quite a few times and my family loves it! I take a boneless skinless chicken breast and cut it in half to allow it to cook quicker and not dry out. I season my chicken with Old Bay seasoning and phyllo dough to wrap the chicken in. Take the phyllo dough and spray completely with butter pam, put the chicken on the phyllo, season with old bay, top with the cream cheese/fresh green onion mixture and wrap the phyllo around the chicken. Sprinkle top of phyllo with Parmesan cheese and put in the oven at 425 for about 1/2 hour. Fantastic!

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Laurie

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Reviewed: Apr. 7, 2008

I've been making almost the same recipe for years, but over the top of the chicken I lay a piece of bacon across the top. No need for the melted butter. This is great because you can assemble the day before and pop in the oven. Great for a crowd.

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tish

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Reviewed: Apr. 3, 2008

This recipe was only ok. I probably would have given it 4 stars, but my husband would probably have only given it 2. We did not have cream cheese with chives, so we used regular cream cheese and cut up some chives in it for the stuffing. We then sauteed more chives with mushrooms and melted in the rest of the cream cheese for the sauce and served with angel hair pasta. There definitely was not enough sauce for the pasta (not necessarily the recipe's fault, we just expected more). We both thought the mushrooms made the dish and it would have been way too much cream cheese without them. The chicken did come out very nice and moist and tender though.

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RJHUNTER

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2008

very good and easy, I did add some rosemary & garlic

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gina

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2007

Moist, good chicken - not hard to make.

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BONF

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Reviewed: Feb. 19, 2007

I've made this a few times now, and it's pretty decent every time. Even my cream cheese -hating husband likes them...probably more than I do! I find, though, that the chicken gets a little bit rubbery and dry as it bakes. I've tried breading it with a cornflake/cheddar cheese mixture after dipping it with butter, and this seems to make them even better. Also, rather than cutting the breasts in half and rolling them up, simply cutting a little slit in them and "stuffing" them with the cream cheese seems to help the rubbery issue. But overall, a very good recipe!

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IFEANDINDY

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Saint Clair, Michigan, USA

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Reviewed: Jan. 9, 2007

I'm surprised how high the ratings are for this recipe. I thought it sounded good and certainly easy, but it turned out so bland. I tried wrapping bacon around as some of the other reviewers suggested. It didn't help. This dish was not only bland tasting but very bland looking as well... too white. My family wouldn't even eat it. That what happens when I try to be lazy and make a simple recipe such as this. It wasn't horrible, it just wasn't good. It tasted and looked like something you'd be served at a really bad roadside restaurant.

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One Sweet Shannon

Cooking Level: Expert

Home Town: Endwell, New York, USA

Living In: Binghamton, New York, USA

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Reviewed: Dec. 16, 2006

DELICIOUS! So easy and good that it deserves a 5 star. Worked perfect for a quick week night supper! Thanks for the recipe, it's a keeper.

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LILLIE_MILLER

Cooking Level: Intermediate

Home Town: Owatonna, Minnesota, USA

Living In: Austin, Arkansas, USA

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Reviewed: Dec. 8, 2006

it's a good idea for the base of a recipe. Instead of the "gravy" using mexican cheese works. for the inside, add your own "extras" i use spinach, tomato and mushrooms(canned) let it bake for the 30 mins, cover in cheese, then another 3-5 minutes is good.

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angeldustjuliet

Cooking Level: Beginning

Home Town: Boone, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 6, 2006

I thought this recipe was great. I wrapped strips of bacon around the outside and breaded the rollup before I baked it which added a great crisp to it. Next time, I will probably cook the bacon ahead of time and crumble it into the cream cheese. It didn't quite crisp up as I would have liked it too.

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Marie

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Reviewed: Oct. 25, 2006

We did not care for the cream cheese. I had regular (full fat) cream cheese and I added minced garlic to it. It was way too rich - maybe a reduced fat one would've tasted better. With all the thousands of Chicken recipes out there, I wish I would not have wasted my time on this one.

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GLOJAO

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Reviewed: Jul. 3, 2006

This tasted really good, but I thought it was a little bit boring for grown-ups (but great for kids!). Next time I might try using plain cream cheese and rolling the breasts up with some bacon or maybe some fresh spinach or basil and sundried tomatoes. Still, this is a great recipe, and very easy!

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