Reviewed: Aug. 25, 2008

This was just OK for me. Prepared as written, it just lacked flavor in my opinion. I think I will try this again, but will definitely season it more that what is called for in the recipe.

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Roz B.

	Cooking Level: Intermediate Living In: Milwaukee, Wisconsin, USA
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Reviewed: Aug. 2, 2008

This was great. I used a little too much spice inside the chicken, but that was my own fault. I made it with broccoli and paprika potatoes. Excellent and simple!

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Maria

	Cooking Level: Intermediate Home Town: Hazleton, Pennsylvania, USA Living In: Paris, Île-De-France, France
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Reviewed: Jul. 16, 2008

Didn't find the Italian seasoning went well with the roasted red pepper flavor.

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Easy and elegant! The boyfriend loved it. I only made a few changes-- I added sun-dried tomatoes and minced garlic to the filling and then arranged the leftover filling on top as a garnish. The tanginess gave it a nice kick! Will DEF make again.

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Chandley

	Cooking Level: Intermediate Home Town: San Diego, California, USA
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Reviewed: May 23, 2008

Very, Very Good. The fresh chives really set the dish off. Next time, I would add more mozzarells cheese inside, as well as sprinke some additional cheese over the top and some white wine, for that extra punch. Thank You for Sharing

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sandy

	Cooking Level: Expert Home Town: Wickliffe, Ohio, USA Living In: Ocala, Florida, USA
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Reviewed: May 21, 2008

I served this to guests and got rave reviews. The only thing I'll change for next time is to try to incorporate more cheese. Yum!!!

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Michelle

	Cooking Level: Expert Living In: Ellicott City, Maryland, USA
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Reviewed: May 11, 2008

Love it! Very easy to make and does not take forever. Definately a crowd pleaser.

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Joe


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Reviewed: May 8, 2008

This was very good! I do agree that it needs a little more flavor (and cheese!)--I added garlic, spinich, and lots of seasoning, but I feel it could have used something more. I think I will add Italian dressing next time as others have suggested.

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Amy


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Reviewed: Apr. 30, 2008

By far the best recipe I've found on this site so far. I've served it as is(without sauce), and haven't gotten any comments besides plates that were licked clean. I rolled up a slice of prosciutto in every breast, and went a little heavier on the parmesan. Other than that, just make sure you don't over-cook the chicken, and this is one awesome dish.

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DesMarais

	Cooking Level: Beginning Home Town: Brainerd, Minnesota, USA Living In: Saint Paul, Minnesota, USA
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Reviewed: Apr. 4, 2008

There's no need to change anything on this recipe!!!!!!!

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HROSE2

	Cooking Level: Intermediate Home Town: Long Island, New York, USA Living In: Lindenhurst, Illinois, USA
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Reviewed: Mar. 8, 2008

This was good. I roasted my own red bell peppers, which cut down the cost a little. The meat didn't look quite done when it was finished, so I left it in there a couple of minutes longer. It was good!

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Jessica

	Cooking Level: Intermediate
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Reviewed: Mar. 3, 2008

Great recipe made even better with few modifications: I made this recipe and also added some sliced (pre-marinated) artichoke hearts alongside the roasted red peppers. Also another suggestion is to spread a layer of herb cheese (I used Boursin) instead of the mozzerella as the boursin adds a bolder taste and greater flavor than the weak mozzerella.

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Chef KGW


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Reviewed: Feb. 24, 2008

This turned out very good. But because I had read previous reviews I made a lot of the italian seasoning mixture, added a little to the inside of the chicken with the peppers and cheese. and also once the chicken was rolled up, I rolled them in the seasoning mixture so it covered the outside of the breasts, I think this gave it a lot more flavor. I also broiled a little mozzarella cheese on the tops. Then baked at 350F for about 25 mins and it was done.

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New Mommy

	Cooking Level: Intermediate Living In: Houston, Texas, USA
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Reviewed: Feb. 9, 2008

This was delicious. I omitted the Parmesan cheese because my husband does care for it and I used fresh red peppers. I served it with rice pilaf and a vegetable side dish. Next time I would like to try it with a sauce drizzled over the chicken before serving, just for something different. The chicken was flavorful & moist. Good recipe! Thank you so much.

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SWEETYKD


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Reviewed: Feb. 7, 2008

This was OK-not as much flavor as I thought it would have, but easy enough to make and beautiful presentation. I think I will add more garlic next time.

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AmyA26

	Cooking Level: Intermediate Home Town: Lake Charles, Louisiana, USA Living In: Midland, Texas, USA
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Reviewed: Jan. 23, 2008

This chicken is SO good. My husband requests it every week (right after i'm done requesting him to make me a shepards pie). We leave out the chives usually, and it's just as yummy. Also, i tend to add pepper both on the inner half and the outer half of the chicken, and more cheese than recommended

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dreygenfli

	Home Town: Brooklyn, New York, USA
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Reviewed: Jan. 14, 2008

Very tasty dish. The Parmesan / chives mixture was excellent along with the addition of red roasted peppers as an ingredient. I made a couple of alterations:1. I did sprinkle one chicken breast with olive oil and salt & pepper but sprinkled the rest of the chicken breasts with lemon pepper spice on the other chicken breasts without the olive oil for comparison purposes. The lemon pepper topping tasted better. 2. Rather than broiling the chicken, I baked it at 375 degrees for 45 minutes and

Stuffed Chicken Valentino

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