Reviewed: Jul. 14, 2008

delicious! works well with turkey breast too. i love cheese so i put some on top. my hubby loves it.

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Roni Will

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Reviewed: Jul. 3, 2008

I did a summer version of this with yellow squash, and will be sure to try with a winter squash too. I did not love it, but every one of my guests did. I added some garlic.

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Apr. 30, 2008

I started making this recipe, and realised i didnt have a bell pepper or celery. I substituted them for what i did have - mushrooms and a red chilli! It was still fantastic. I will try the original recipe sometime soon though. Im sure it will be great!

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judiroy

Cooking Level: Intermediate

Home Town: Carlisle, Cumbria, England, U.K.

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Reviewed: Apr. 29, 2008

I used goat cheese instead of cheddar and added a little garlic.

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Heather

Cooking Level: Expert

Home Town: Puyallup, Washington, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Feb. 28, 2008

I made it without the Cheddar cheese because of dietary restrictions. The filling was great before it was in the chicken (If I remember correctly, I rolled the chicken, didn't stuff it in the side), but there was WAY too much of it, and it was too bland once it was together with the chicken.

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twkitchen

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Reviewed: Feb. 22, 2008

It was good but bland.

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kc

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Reviewed: Feb. 22, 2008

It was good, but I would use a summer squash instead of the acorn squash. The sweetness seemed to throw the dish off a little. Plus, I will half the amount of celery.

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MommaNott

Cooking Level: Intermediate

Living In: Greers Ferry, Arkansas, USA

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Reviewed: Feb. 18, 2008

This was fantastic, my boyfriend and I loved it. I was out of celery so I threw in what I had on hand--it happened to be parsnips and was fantastic. Oh, and after sauteeing the vegetables, I simmered them in some sherry. Came out perfect.

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Rachel K

Cooking Level: Expert

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Reviewed: Feb. 12, 2008

Loved this! It was easy to make, just took the time to chop up the vegetables. Used seasoned breadcrumbs instead of flour as suggested previously. Also browned the chicken prior to stuffing to make it easier. It came out really really well. Even my picky son loved it which is why it gets 5 stars!

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Garrett

Cooking Level: Intermediate

Living In: Moore, Oklahoma, USA

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Reviewed: Feb. 8, 2008

microwave squash before chopping

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otistbone

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Reviewed: Feb. 1, 2008

My boyfriend loved this recipe and he doesn't even like squash that much! I liked it but didn't love it. I will probably make again though since he liked it so much.

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MTFETYKO

Cooking Level: Intermediate

Living In: Stow, Ohio, USA

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Reviewed: Jan. 24, 2008

Very delicious but a lot of work and a little tricky to keep the stuffing inside the breast. I would rate this 5 stars for flavor, but 4 stars for the difficulty.

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Judy Fine

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Reviewed: Dec. 5, 2007

Very good except for we entirely changed the recipe! We used yellow squash in place of the acorn and added broccoli instead of the celery. It was really really good!! Everyone loved it.

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Jessie

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Lakewood, Ohio, USA

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Reviewed: Nov. 11, 2007

I followed recommendations to just add the chicken on top of the squash stuffing, and the chicken turned out delicious...but I did not care for the stuffing mixture. I also found the recipe somewhat tedious to make. I wasn't sure whether I should remove the peel from the squash (which I did) or boil it to make dicing easier (which I also did). Maybe this recipe is better w/ a different type of squash (instead of acorn)? Or maybe it was just the cook?

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Aundrea00

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Reviewed: Nov. 10, 2007

This was absolutely fantastic!! I followed the advice of others and seasoned my flour (whole wheat flour--healthier and aided in the coloring) with a little Cajun seasoning and some garlic powder. I had some zucchini I needed to use, so I threw that in the pan with the squash. The veggies were looking a little dry but the onions still needed to soften, so I added a tablespoon or two of red wine I had in the fridge. It gave it a burst of flavor! Also, I totally agree with the person who said it was easier to stuff the chicken after browning it. It was easier to cut into the meat AND I didn't lose any stuffing. This is definitely in my rotation of recipes!!!

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RSH82

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2007

I really liked the recipe. The squash is a nice addition. Will make it again.

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danielle_schofield

Cooking Level: Beginning

Home Town: San Lorenzo, California, USA

Living In: Singapore, Central Region, Singapore

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Reviewed: Oct. 4, 2007

This was ok..a little on the bland side for us but I'm sure with some changes it would be awesome

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SweetRvenge

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Sep. 26, 2007

A LOT of work! I am used to stuffing chicken and rolling it, slicing it and stuffing it that way was defiantely more work. I thought the cheese would give it an extra flavor since there weren't any spices or herbs other than salt and pepper but it didn't. This looks very pretty and the chicken was moist but I would definitely add some spices to the mixture.

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