Reviewer:

Reviewed: May 3, 2012

I did not have fresh chives, but used jarred which really have no flavor. I thought the red peppers were going to be too much so I did not put all 6 oz. I will use more the next time. I had to turn the chicken and broil another 10 minutes to cook the other side. All in all, bake 15, broil 10 on each side.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Mar. 28, 2012

Love this recipe! Looks complicated on the plate, but it's really quite simple. I have incorporated a lot of the ideas from other reviewers and they are all great - this recipe leaves lots of room for creative changes.

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Reviewer:

Judy Sanborn

Reviewed: Mar. 18, 2012

This was a nice change with chicken. I added my own spices instead of italian seasoning, basil, oregano, thyme, garlic powder, tarragon. I put some chopped green onions down over the whole thing then some strips of fresh mozzarella and orange roasted pepper strips and rolled up. Added some italian dressing over the top and baked till done. Drizzled some of the 'sauce' over the chicken to serve. I just added what cheese oozed out onto the top of the chicken. Thanks for the recipe!

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Reviewer:

sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

Reviewed: Mar. 2, 2012

I did not like one of the spices in the italtian seasoning. So next time I will choose spices individually to put in instead of that mix.

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Reviewer:

Kari

Reviewed: Feb. 7, 2012

A wonderfully simple and delicious recipe. Served with pasta in olive oil, garlic and chili flakes; asparagus on the side.

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Reviewer:

mahnguye

Reviewed: Jan. 24, 2012

excellent recipe

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Reviewer:

mchapman95

Reviewed: Jan. 20, 2012

This recipe was just "OK" in my opinion. I think IF I make it again next time I will filet the breasts in half and then cut them down the middle and THEN pound them out & roll them up individually. There was so much chicken that you couldn't really taste the filling.

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Reviewer:

JOY

Cooking Level: Expert

Home Town: Bridgeport, Connecticut, USA

Living In: Naugatuck, Connecticut, USA

Reviewed: Jan. 17, 2012

Great recipe! I can't wait to make this one again.

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Reviewer:

ceedub23

Reviewed: Jan. 7, 2012

Wow!!!! Everyone wasn't kidding when they said this recipe was excellent! I tweaked it just a little as noted from other viewers. I marinated the breast in Italian dressing,and used sliced mozzarella cheese instead of shredded. Then followed recipe as indicated. Also, steamed some asparagus to serve atop. (Highly recommend stuffing the chicken with the asparagus). I made a Alfredo sauce(Rebecca Swift). Found her recipe from this site to accompany the chicken like one viewer suggested . I tossed fettuccine noodles with the Alfredo and placed on plate. Placed sliced Chicken Valentino atop and then arranged the steamed asparagus nicely and finished off this delicious dish with a drizzle of Alfredo sauce. Absolutely tasty and defiantly a dish to impress your guests. My 3yr old son whom is a very picky eater. Kept saying this is delicious mom good job! While fist bumping me too cute I know... Thanks everyone's for your comments. :)

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