Reviewed: Apr. 7, 2010

This is very good. As another mentioned is was very dry. So I used cream of chicken soup pour over chicken roll. And to spice it up I used 1 tsp garlic, rubbed into each piece of chicken along with salt & pepper.

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172 users found this review helpful

Reviewer:

Cheryl's Cooking Now!

Cooking Level: Intermediate

Home Town: Pittsboro, North Carolina, USA

Reviewed: Jul. 25, 2010

What a great dinner! I didn't use bread crumbs as I wanted to eliminate the crabs. Instead, I used a garlic, herb spice on the top of the chicken breasts. The dryness problem can be avoided if you make sure you get a thickness of 1/4 inch, and you watch your baking time. You could also add some cheese on the top the last two minutes of baking. I accompanied this with the Spagehtti Squash found on this site also. It was so easy to fix this dinner, between the two recipes I was eating dinner within an hour!

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1 user found this review helpful

Reviewer:

Grammy

Reviewed: Jul. 20, 2010

This was fabulous. I played off Terri Newby's suggestion and used mayo to combat the dryness that so often plagues chicken breasts. Actually put a coat on both sides of the chicken. It held the (panko) breadcrumbs on really well and seemed to also hold the stuffing in. Had very little cheese seeping out. Cooked them 30 minutes and they were perfectly done, juicy and delicious. They were also very pretty. Made a great presentation. My family agrees. This is definitely a keeper recipe for us. Thanks, Madenish!!

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9 users found this review helpful

Reviewer:

Liz

Reviewed: Jul. 23, 2010

Excellent, easy to prepare and delicious!

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1 user found this review helpful

Reviewer:

t-rex

Home Town: Dearborn Heights, Michigan, USA

Reviewed: Apr. 6, 2010

very tastey, but just a bit dry. Maybe try some cream of chicken soup poured over top next time......mmmmm good!

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21 users found this review helpful

Reviewer:

shelly

Reviewed: Apr. 18, 2010

I loved this one. It wasn't too difficult, and all of the flavors were just incredible together. I did take some reviewers' suggestions to cover with cream of chicken soup and then sprinkle with breadcrumbs. This was delicious!

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4 users found this review helpful

Reviewer:

Meghann

Reviewed: May 9, 2010

Great Dish, asparagus was perfectly done, to keep the chicken moist I covered it with tin foil for about 10-15 min as soon as I took it out of the oven. I will definately make this recipe again.

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47 users found this review helpful

Reviewer:

Trose

Reviewed: May 10, 2010

Great! I fixed the "dried out" problem by wrapping two strips of bacon around the outside of each rolled up chicken breast. My three and four year-olds and my husband all loved it!

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122 users found this review helpful

Reviewer:

oopsadazy27

Cooking Level: Intermediate

Reviewed: Jul. 22, 2010

I prepared mine a bit different. I not only added salt and pepper, but some garlic powder as well for extra flavor (a must on my meat!), and a little drizzle of extra virgin olive oil, which I massaged into the meat. Once rolled with the asparagus and cheese inside, I dipped it in beaten eggs and then rolled it in the breadcrumbs and placed them in a Pyrex dish that I sprayed with Pam. Covered with foil and baked for 45 mins. in 300 degree oven. Removed foil and continued baking it for another 15-20 mins. Moist, tender and oh so flavorful. It was absolutely fantastic!

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5 users found this review helpful

Reviewer:

conishkee

Reviewed: Jul. 22, 2010

Excellent recipe! Only suggestion I have is to beat the chicken thin. That way, when you roll up the asparagus and cheese inside, the chicken is able to cook evenly. Very good! (Equally good without the breadcrumbs)

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3 users found this review helpful