Reviewed: Apr. 26, 2013

I made this twice and the first time it was too dry. The second time I added bread crumbs only to taste, and stopped when it was a good consistency (at least 1/4C though). I also threw in some freshly cooked spinach, but overall I don't feel the spinach added *too* much, it was still nice. Be careful not to over chop the walnuts because if you ask me it overwhelms the other textures too much when you have as much finely chopped as the recipe calls for. It's also good to spread any extra ricotta/etc filling on top of the chicken before baking.

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Reviewer:

Jamie C.

Cooking Level: Intermediate

Home Town: Englewood, Florida, USA

Living In: Lafayette, Colorado, USA

Reviewed: Dec. 21, 2012

Tweaked to remove skin... also did not use nuts, but the end result was very tasty, and with a simple spritzing of olive oil over the breadcrumb mixture before baking, we ended up with a very tasty and appetizing main.

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Reviewer:

Hezzy_tant_Cook

Cooking Level: Intermediate

Reviewed: Jan. 26, 2012

These came out very well. I used skinless breasts that I then cut open and made a pocket inside. Very easy to make and good to eat.

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Reviewer:

Piques

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Aug. 27, 2011

yum! the "stuffing" was so good! easy to make & turned out great!

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Reviewer:

Tosha

Cooking Level: Intermediate

Reviewed: May 8, 2011

This recipe was a winner. I did think it was a little dry maybe I will not add as much bread crumbs next time. I may also consider adding some sort of sauce on the side. Over all a good dish will make again.

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Reviewer:

Courtney8511

Reviewed: Feb. 22, 2011

I probably would have given this 3 stars, but because this simply was not for me nor my daughter, I gave it two. I followed the recipe except that I used skinless boneless chicken breast. Truly they turned out fine. I guess it just was not what I was expecting. The filling was kind of dry, not the chicken, it was moist. My daughter described the filling as "old flour." The taste is bland. I probably won't make these again, but for someone else, this recipe maybe perfect.

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Reviewer:

Lovin' it

Reviewed: Feb. 20, 2011

My husband requests this time and time again - a definite keeper for us. I use boneless/skinless breasts, cut them in half, flatten, fill with mixture, roll, and secure with toothpick. Absolutely wonderful!

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Reviewer:

Erin

Cooking Level: Intermediate

Living In: Englewood, Colorado, USA

Reviewed: Dec. 6, 2010

This was pretty good - I asked my husband and 2 daughters to rate - they said 3.5, 4 and 5, so 4 it is - lol I made minor changes - I used boneless skinless breasts that I slit & filled, used panko instead of bread crumbs, added salt, pepper, sage & garlic to the filling and sprinkled the breasts w/ garlic powder before baking. I would make this again :)

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6 users found this review helpful