Reviewed: May 27, 2012

Just made this up and it tasted delicious!! If you add the extra ingredients from www.MomsFreeGroceries.net it will give it extra flavor and make it taste 200% better!! Definentely have to add this to my weekly cook book

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JEANNADEBOER

Reviewed: May 20, 2012

This was pretty good, but there was a lack of seasoning (salt) which I thought could be overlooked but very noticeable when eating it. Agree with reviewers that making a slit in the chicken would be easier than pounding, but the chicken held together well in the pan when rolled and skewered. All the flavored butter oozed out; maybe this would not happen if the breasts were slit and not pounded.

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Reviewer:

iluvpastry

Cooking Level: Intermediate

Home Town: Hartsburg, Missouri, USA

Reviewed: Mar. 19, 2012

OK, but nothing special. Won't be making again.

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Reviewer:

PPK

Living In: Watertown, South Dakota, USA

Reviewed: Feb. 24, 2012

This was very good, very light flavor. I used Panko bread crumbs and baked instead of deep frying.

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Reviewer:

combatbootmom

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Cooking Level: Intermediate

Home Town: Newburgh, New York, USA

Living In: Haymarket, Virginia, USA

Reviewed: Feb. 18, 2012

good recipe, I'm not that good of a chef and I was able to pull it off (barely lol), but the guys liked it! absolutely make sure its cooked alll the way into the middle before serving though!

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Franny

Reviewed: Feb. 15, 2012

My family absolutely loved this and for sure will make it again!!

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Heather

Reviewed: Feb. 15, 2012

awesome, made some changes so it has a little less fat and doesn't require you to stand by the stove.

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Reviewer:

drag0nwing

Cooking Level: Intermediate

Reviewed: Feb. 7, 2012

This recipe suffers from a total lack of salt (unless you use salted butter). I use unsalted butter, so I added 1/4 tsp. salt to the butter and also the flour. I oven-baked mine and mine came out looking very sad & anemic but I think that's because I forgot the golden rule of flour-eggs-bread and went eggs-flour-bread (so as you can imagine the bread crumbs didn't stick and I think this is ultimately why it didn't brown.) My chickens were done in 20 minutes at 400 degrees. P.S. Do not use Italian bread crumbs in this recipe; I guarantee you won't like how it tastes with dill. Thanks for sharing your recipe!

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Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Feb. 4, 2012

So delicious! Changed the dried dill with fresh dill. Used panko instead of bread crumbs. And on cooking, I fry on a cast iron pan for 5 mins each side. Then put it in the oven for 20 mins to cook all the way thru. I love this recipe.

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Reviewer:

cespblanco

Reviewed: Jan. 28, 2012

This was so good, I made it ahead of time froze it and took it out and baked it in the oven as one reviewer suggested. This was excellent I will make again. Thanks so much for the recipe.

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