Reviewed: Apr. 2, 2011

Followed recipe exactly but fail to see why others have raved about this recipe.

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Reviewed: Mar. 31, 2011

This was so easy and delicious! I omitted the Italian seasoning and instead of coating with olive oil, I drizzled with Good Seasons balsamic vinaigrette dressing which made a really nice sauce and kept the chicken moist.

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Lauraaa6430

Reviewed: Mar. 20, 2011

i loved it, my husband thought it was just ok. i put spinach inside too. the sauce it makes naturally is nice to stir up and laddle on top. goes great with a salad.

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CaliforniaBaker

Cooking Level: Intermediate

Home Town: South Wales, New York, USA

Living In: San Diego, California, USA

Reviewed: Feb. 15, 2011

This turned out wonderful! My boyfriend, a fairly inexperienced cook, was able to assemble and cook this with no help from me at all. The only bad thing about this recipe is that when we took the chicken out of the oven after broiling, it was still not cooked in some places. It might be because our oven is ancient, but either way, we cooked the chicken on 350 for about 10 more minutes and it still came out moist and tender. Will definitely be making this again!

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dearaugust

Reviewed: Feb. 14, 2011

Good recipe. I like many others added additional seasoning to suit our taste (garlic powder, onion powder and extra italian seasoning). The cheese melted right out of the chicken which was disappointing, but the crisp outside from the quick broil was nice.

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ajwright

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Reviewed: Feb. 5, 2011

Great recipe. Use even more Italian seasoning for a zestier meal. Thanks for posting!

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tmw2005

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

Reviewed: Feb. 2, 2011

I modified this dish slightly by marinating the chicken in balsamic vinaigrette dressing for a few hrs, and in addition to the red peppers, green onions, and mozzarella, added some garlic powder and a row of asparagus spears inside. Turned out beautiful and moist! Will totally make again!

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janasue1459

Cooking Level: Expert

Home Town: Laguna Hills, California, USA

Reviewed: Jan. 23, 2011

I made this recipe tonight and the family enjoyed it! I made red pepper cream sauce submitted by marie.m to add to the pasta. My husband thought it was too much work for me so a nice dinner to have for guests as the recipe states.

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charliebrownswife

Cooking Level: Intermediate

Reviewed: Jan. 12, 2011

Super easy and super yummy!!

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Emily

Cooking Level: Intermediate

Home Town: Vermilion, Ohio, USA

Living In: Lorain, Ohio, USA

Reviewed: Dec. 23, 2010

I made this the other night and it was very popular with my husband. I made a few changes based on the reviews I read. I used Herbs de Provence and sprinkled them inside the chicken breast, as well as on the outside. Someone mentioned this dish needed a sauce, so rather than drizzling olive oil on top, I put a can of condensed cream of chicken soup on top. I also baked it for 20 minutes or so at 400 degrees. The only thing I would change again would be to add less salt as the cheese is rather salty. I served it on top of linguine that was boiled according to the package, then cooked in oil and spices and herbs for a few minutes.

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