I made this for the first time last night and it was WONDERFUL! My husband and I decided it was a definite keeper. I did make a few changes though. Instead of making my own bread crumbs, I just used store bought italian bread crumbs and added some pepper and grated parmesan. That saved a ton of time. I didn't do the mushrooms simply because we don't like them. And I used white onion instead of green onion because we already had a white onion. I just sauteed the white onion along with the garlic in some olive oil. I also left the stuffing mixture in the bowl for about 15 min in the freezer and skipped the whole cookie sheet step. It worked just fine. I pounded my chicken breasts out pretty thin and they rolled up really well and presented nicely. It made enough stuffing for at least 6 chicken breasts but I only had 4 pieces of chicken pounded out. I just put the rest of the stuffing along the sides of the dish and then spooned it over the chicken when I served it because it is DELICIOUS! I brushed a little bit of melted butter on the chicken before I sprinkled them with the bread crumbs so it was nice and golden. It needed about 35 minutes instead of 25 minutes. Turned out perfect and super yummy! Definitely give this one a try!

Reviewed On: Jan. 26, 2011

I felt like this recipe was very bland even after I made some adjustments. I substituted chicken broth for the water, added fresh minced garlic, oregano, and garlic salt and it was still pretty bland. I followed the recipe exactly other than the seasonings.

Reviewed On: Sep. 7, 2010