The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 22, 2009
I cannot believe a recipe so healthy could be so tasty. The only change I made was to use garlic powder instead of salt, which I sprinkled in the baking dish and then on top of the chicken. My husband took a bite and "it made his mouth happy". Definitely a dish I will make for my next dinner party.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 25, 2009
This was really good. I tested it before making it for friends (ended up using a different recipe) but it was very tasty. Followed others' comments about the garlic cheese spread and artichokes. Turned out fabulous. Also, since some commented that the chicken needed some extra floavor, I marinated in Kraft Roasted Red Pepper Italian dressing for about 30 minutes. I did make a small batch of roasted red pepper and garlic sauce for the top, but preferred it without, the marinating must have helped. I would definitely recommend this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 25, 2009
This was a great idea! I used fresh red bell peppers- just blanched them in boiling water for a few mins first. It turned out really good!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 10, 2009
I took the general idea of this recipe and adapted it to my husband's taste. However, it still wasn't a hit. Jeremy's comment was "too much meat, not enough of the vegetables (I stuffed mine with bellpeppers, mushrooms, onions, cheese and pepperoni)" who ever thought my guy would ask for more vegetables.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 27, 2009
Wonderful chicken dish. The roasted red peppers really make every bite a treat. I think I may try and marinate the chicken next time to add some additional subtle flavor, and perhaps take the advice of others and add some garlic. We used freeze dried chives instead of fresh, and it seemed to be a bit too much chives. They claim to measure the same, but most of them ended up on the baking dish. Not the fault of the recipe.
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Cooking Level: Beginning

Home Town: Amherst, New Hampshire, USA
Living In: Fort Drum, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 14, 2009
Excellent dish, especially with a little extra mozarella sprinkled on top just before the last five minutes of broiling.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 14, 2009
Excellent recipe! So easy to make - and it's delicious! I added frozen spinach to the recipe to add a little color and leafy flavor, and it was fabulous. I make it all the time now! LOVE IT!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
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Reviewed: Aug. 18, 2009
Added asparagus for flavor and an easy veggie side. I served to company and they just couldn't believe just how beautiful and tasty this was. Thanks for a great dish.
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Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA
Living In: Utica, Michigan, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 3, 2009
Great recipe! I made enough for myself for dinner (1 stuffed chicken) and ate it with some spaghetti that I lightly tossed in an olive oil/bread crumb/ parmesan cheese mixture. I read the other reviews and made some slight changes beforehand because I hate wasting ingredients and I'm not really big on measuring equipment. First, too make sure that the chicken was flavorful and juicy after butterflying the chicken breats I seasoned both sides with a little of the following: garlic powder, lemon and pepper seasoning, cayenne pepper, and italian seasonings. I then put the seasoned chicken breast in a zip lock bag and pounded the seasonings into it on both sides (top and bottom; i flipped the bag over). I then sprinkled the chicken with parmesan cheese, then put the red bell pepper pieces on it, then the chives, then a little bit of minced garlic, and then an italian mixture of shredded cheeses (NOTE: do not go overboard on these ingredients because too much will make it hard to roll up). I then rolled the chicken, placed the toothpicks into the rolled chicken, and then brushed on olive oil. Before putting on baking sheet I lightly sprayed it with PAM so the chicken roll would not stick. I baked for the same amount of time as directed in the original recipe. The chicken came out so juicy and flavorful. My mom snuck a bite while my back was turned and automatically asked for the recipe. Thanks for posting!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 2, 2009
This was pretty good. Made two stuffed chicken breasts for my fiance and I tonight. He LOVED every bite! I guess I am not as much a fan of roasted peppers as I thought I was (which is the main reason for me not giving this a higher rating). I like roasted red peppers in some things, so I am not sure why I didn't care for them here.... I was chatting on the phone while pounding my chicken, and by accident, pounded them too thin (ikes!)!!! I was unable to roll as directed (kept falling apart... lol), but was able to gently fold over. I pretty much followed Crumpet's directions to the letter, but did substitute sliced fresh buffalo mozzarella (I purchased a medium-sized "ball" of it at my local Italian grocer) for the shredded stuff. I also added ~ 1/4 t of minced jarred garlic to each breast. I covered everything with Classico brand roasted red pepper alfredo sauce. I was surprised that my fiance liked the sauce.... He hates cream and milk, two of the main ingredients! As naples34102 did, I too baked my chicken in a 400 degree oven. It took all of 20 minutes to cook through. Served with a boxed alfredo risotto mix, steamed asparagus, garlic bread and sparkling champagne, this made for a nice dinner. It also allowed me to use up items in my pantry/fridge that would go to waste otherwise. Thanks for sharing your idea Crumpet. My fiance REALLY thanks you :)
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Cooking Level: Expert

Home Town: De Soto, Missouri, USA
Living In: Elgin, Illinois, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 22, 2009
Not only the best stuffed chicken I've ever made/had, but the best chicken recipe overall. Outstanding. Wouldn't change a thing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: May 31, 2009
really luved this one. added asparagus additionally. =)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: May 17, 2009
this chicken turned out perfect-I didn't have the roasted red peppers so I just used thinly sliced fresh red pepper -loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 24, 2009
This was good, I thought it should have been spicy though.
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Cooking Level: Intermediate

Home Town: Rochester, New York, USA
Living In: Morrow, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 1, 2009
I use this recipe as a base, sometimes I use Spinach and roasted pepper. Good for a quick meal during the week.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 17, 2009
This is pretty good. Made as directed except I baked for 40 minutes. (No broiling) Won't be a regular, but will be made again. Note: The leftovers are 5 stars. The flavors really blend.
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Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA
Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 9, 2009
This chicken was pretty good, but not outstanding by any means. I did add some portobello mushroom to the middle and added garlic powder, red pepper flakes, rosemary and basil to the dry mixture. I will try it again and will add a little more mushroom and moz next time.
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Cooking Level: Beginning

Home Town: Reno, Nevada, USA
Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 1, 2009
This was pretty great. We opted to use fresh basil instead of fresh chives and I'm glad we did. We also crusted the outside with dried spices, panko bread crumbs, and Parmesan reggiano crumbles. We served with mashed redskin potatoes and fresh steamed asparagus. The pasta seemed to heavy for us for dinner and the potatoes and asparagus worked very well. The one thing we wanted more of was a creamier cheese paired with a more pungent cheese. We thought of next time using a very small slice of cream cheese (you have to go very easy with this stuff when stuffing) with asiago or romano. We also forgot to salt the inside of the butterflied chicken which I don't recommend. Lastly, we opted not to roll the breasts as in our experience this dries out the meat faster (more stuffing leaks out). We instead just closed up the butterflied pieces with toothpicks and baked it like a normal looking chicken breast. Overall it was very delicious! For those of you who haven't butterflied and flattened before, its easiest when you put the butterflied chicken spread open between 2 pieces of wax paper. Use a rolling pin or canned food to apply blunt pressure repeatedly. Be careful not to focus on one side as this will make holes. It's best to start in the middle and work your way to the outside. This will flatten the breasts so you can stuff them easily.
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Cooking Level: Intermediate

Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 17, 2009
I made this dish last night, it was so good! My boyfriend is a picky eater and he loved it! I will keep this recipe and keep using it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 16, 2009
I just made this recipe for my husband for our valentine's dinner. However, I did make a few minor adjustments. I added crushed garlic to the parm. seasoning and coated both the inside and outside of the chicken with that. I stuffed the way then recipe states. I then made a red pepper sauce with roasted red peppers, garlic and itailan seasoning in a blender, added about 2-3 tbls milk and blended again. Then poured into sauce pan and added about 1/2 can of evaporated milk. simmered and continue to stir. After chicken was done, I cut in half for beauty and poured with sauce. AMAZING!
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