Reviewed: Apr. 28, 2012

These flavors just do not go together. The teriyaki and mozzarella just does not work.

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Reviewed: Apr. 2, 2012

This was so good! My family, even the picky ones loved it. I used a garlic parmesan crouton bread crumb instead of panko, only because I was out, and it was great. I will make this again!

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ewest06

Reviewed: Mar. 28, 2012

Thanks Cindy for this awesome recipe! It's one of my fiance's FAVORITE dishes! I don't add chili sauce, but follow the rest to a T. It's such a delicious, quick and easy meal! I make fried rice on the side and it's definitely one of my faves too! Thanks again!

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Bride2Dye4

Reviewed: Mar. 22, 2012

This is a very original and awesome recipe. I read the other recommendations and lowered the teriyaki marinating time to 6 hours. You could taste the flavor very well. I put the thighs in a gallon zipper bag and pounded them out with a wood roller. Then I used the same bag to marinate the meat. I put a full slice of ham over the thigh topped it with shredded mozzarella. A slightly stronger cheese would probably work better. After layering the thigh, I rolled from the larger side then used a few toothpicks, one on each end and one in the middle to lock in the cheese. Drizzle a little olive oil on the chicken, roll them in the breadcrumbs and then top again with another drizzle of oil to crisp the breadcrumbs. I used a rack to lift the chicken off the pan and then baked for 35 minutes at 350 degrees. This is a keeper.

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cn13

Reviewed: Mar. 4, 2012

This was so easy to make. Taste wonderful. My family love it. I will be making this again. Thanks!

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robertajmc74

Reviewed: Sep. 27, 2011

This was so easy and turned out really nice. After mine was done I added Deli mustard at my husbands request. Surprisingly good.

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Jessica

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Sep. 10, 2011

OMG!!!! This was so good. Cut the recipe to 2 servings. I ate the ham for lunch so I substituted genoa salami. It was mouth watering good. The next day I sliced it and ate it on a sandwich.

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Michele

Reviewed: Jul. 6, 2011

This was so moist and tender. I made one change to make coating easier.I put the panko bread crumbs in a ziplock bag and added 2T.of olive oil and smoked paprika. Mix well without touching the crumbs.I put one piece of chicken in at a time for coating. It worked much better.

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Joanne

Reviewed: Mar. 14, 2011

What a great flavor combination! I only marinated for 8 hours, but that seemed to be long enough to impart the teriyaki flavor. I'm going to try to find a low-sodium teriyaki sauce (or make my own) next time, as I found this to be a bit salty. We had this for dinner last night and hubby actually complemented (which is rare). This is a keeper, for sure.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

Reviewed: Sep. 29, 2010

We really enjoyed this! The only change that I would make when I make this again is to reduce the marinating time. I only marinated for about 10 hours before I made this and the teriyaki was a little strong for our tastes. Hubby said next time try for 5 hours. Other than that this recipe is great as is and is super fast to prep and get in the oven. Thanks Cindy!

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