Reviewed: Oct. 26, 2009

Used this as a base recipe for the ingredients I had on hand. I didn't haven any zucchini so I used butternut squash instead. The Swiss cheese didn't come through at all; perhaps a cheddar would fare better with this vegetable. Challah bread was used in lieu of regular sliced bread. I doubled the recipe as I used a whole chicken, which was about 2-3 lbs. Rubbed it with salt, pepper and garlic powder. The whole thing was tossed into the preheated oven and cooked for about an hour and a half, give or take. Would definitely make this again, and definitely try out the original recipe.

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The Purple Chef

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 28, 2009

Yes, this is pretty good! I used boneless, skinless chicken breasts and it worked fine. Baked it for 35 minutes and it was perfect. Otherwise I made as written. Love the swiss cheese in the stuffing.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 24, 2009

While making this recipe, I initially had low expectations. Surprisingly, the chicken was quite tasty. Not too strong of a flavor but not at all bland like I assumed it would be. Included this recipe in my "All Zucchini Dinner" inspired by Pam-3BoysMama. Served with "Baked Vegetables," "Savory Cheddar Zucchini Muffins," "Zucchini Chocolate Cake," and "Zucchini-Chocolate Chip Muffins" for breakfast the next day.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Sep. 8, 2009

I have to say I was a bit skeptical, but this turned out great! The stuffing turned out slightly sweet but had a good flavor and the chicken was very moist and tender. I did add an extra slice of bread as my zucchini seemed a little wet. I stuffed two breasts and two thighs with the stuffing. I also sprinkled the skin liberally with salt, pepper, and garlic powder before baking. I will definitely be making this again!

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Sep. 4, 2009

I've been making this recipe for years. It was published in Good Housekeeping years ago using chicken quarters. As a final step, brush the skin with honey and lightly sprinkle with salt.

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MARIJA

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Reviewed: Sep. 4, 2009

This is a great recipe I did use bone less chicken breasts reather than bone in with skin. I actually made a modified chicken cor don blu it turned out great!

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