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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Reviewer:

ANN7258

Cooking Level: Expert

Home Town: Portage La Prairie, Manitoba, Canada

Living In: Stonewall, Manitoba, Canada

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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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