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Reviewed: Jun. 14, 2008

This was a wonderful recipe! I made it exactly as it read with one substitution. Instead of using a can of cream of mushroom soup, I used a jar of mushroom gravy. It turned out great and I enjoyed it. Thanks for sharing.

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chefbrs

	Cooking Level: Beginning Home Town: Richmond, Virginia, USA Living In: Glen Allen, Virginia, USA
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Reviewed: Dec. 3, 2007

My family loved this recipe. Even the world's pickiest eater, (my 2 year old) liked it and she hates everything! I served it with mashed potatoes and a veggie but I would have much rather have had smashed sweet potatoes as another reviewer suggested! It reminded me of Thanksgiving...all the flavor, none of the work!!

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BUSY GAL

	Cooking Level: Intermediate Living In: Indio, California, USA
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Reviewed: Aug. 27, 2007

I didn't use the soup for this recipe. Instead, I took another reviewer's suggestion and laid the butterflied breasts in seasoned bread crumbs while filling so it was coated. I did dip the breasts in egg before I lay them on the bread crumbs. I seasoned the bread crumbs with Old Bay seasoning. I also sprayed the rolled up breaded chicken with some Pam to make it crisp up nicely. Every single person in my family really liked this dish. My youngest even went back for seconds when she usually doesn't enjoy chicken much. This recipe is a keeper!

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Reviewer:

Heather

	Cooking Level: Intermediate Home Town: Hightstown, New Jersey, USA
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Reviewed: May 14, 2007

Nice and easy! I actually added some ground sausage to the stuffing, it gave it a great taste!!

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Robin B.


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Reviewed: Feb. 8, 2007

I did not use the soup, I made regular chicken gravy instead. I added craisens to the stuffing, so good! Almost didn't want to stuff the chicken with it and just eat it as-is.

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BTORNADOS426


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Reviewed: Dec. 28, 2006

I used cream of chicken soup, but other than that, made the recipe as listed. It was good, but nothing spectacular. Might try it again.

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Tara G.


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Reviewed: Dec. 24, 2006

This is very good. I put more gravy with it however.

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Reviewer:

martjc

	Cooking Level: Intermediate Home Town: Mercer, Pennsylvania, USA Living In: Zion, Illinois, USA
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Reviewed: Dec. 5, 2006

I made this recipe for a dinner party with some friends and it met with rave reviews! I left the pecans out, and it turned out just wonderful. I highly recommend it. It tastes fabulous!

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Reviewer:

kellogginthemiddle


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Reviewed: Dec. 3, 2006

This was just "okay" for me. I found the sauce to thick...I would have thinned the soup with a little milk or water. I will probably make it again as it didn't turn anyone off, it just lacked the "wow" I was looking for.

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ANN7258


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Reviewed: Nov. 16, 2006

This turned out amazing and the presentation is spectacular. I also chose to bread the chicken with italian seasoning bread crumbs. Works well if you lay the butterflied chicken breast in the breading while you stuff the center. Once you close with toothpicks the outside is already breaded. Definitely a meal you could serve to company and it will look like you spent hours in the kitchen (but you won't!). This is something we will be making often! I served it with mashed sweet potatoes and incorporated the toasted pecans that are also in the stuffing. Excellent meal!

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Reviewer:

DebraLynne

	Cooking Level: Intermediate Living In: Tinley Park, Illinois, USA
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Reviewed: Oct. 23, 2006

I am rating this 5 stars only for the recipe for the resulting stuffing. It was stupendous. The dish itself wasn't bad, the "canned" flavor of the sauce was apparant, but oh boy was the stuffing good. I also had some plain chicken dry stuffing left so I sprinkled that with the stuffing mix too over the breasts. All in all a success as I did not know that chopped pecans could improve so much what basically is a very simple stuffing. I will serve this stuffing as a side dish when serving any kind of baked chicken or turkey dish. It would be excellent with turkey breast sliced over bread with gravt too!

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Reviewer:

GEOTHOGY

	Cooking Level: Intermediate Home Town: Bayport, New York, USA Living In: Smithtown, New York, USA
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