Reviewed: Sep. 16, 2008

It has no favor at all.

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3 users found this review helpful

Reviewer:

mringrassia

Reviewed: Aug. 21, 2008

Great way to spice up chicken! I did use chedder cheese instead of riccota and it worked well.

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1 user found this review helpful

Reviewer:

Jessicajoyce

Reviewed: Jun. 28, 2008

Wow! This was chicken was amazing. I cut pockets into skinless breasts, mashed up cottage cheese in place of ricotta (its what I had on hand) and used olive oil instead of vegetable. I could only fit about 2/3 of the stuffing inside the chicken, so I sprinkled the rest on top and it came out nice and crispy - a nice contrast to the juicy, tender chicken.

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Reviewer:

megan

Reviewed: Jun. 23, 2008

i added a jar of artichokes and diced them up. yummy!

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Reviewer:

mom

Reviewed: Jun. 8, 2008

Great recipe! I used boneless breasts, cutting them across the center and stuffing between the two halves. They turned out perfect and were loved by everyone.

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3 users found this review helpful

Reviewer:

coastie

Cooking Level: Beginning

Home Town: Asheville, North Carolina, USA

Living In: Mills River, North Carolina, USA

Reviewed: May 20, 2008

Recipe was pretty good, I may make something similiar to this again.

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Reviewer:

KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

Reviewed: Feb. 17, 2008

the chicken was very good and filling. I used used olive oil instead of vegetable oil. Cooked on 350 for 50 min then let it sit in the oven for 5 min. i dont like nuts so instead i crumbled up some fancy cheese flavored potatoe chips just to get that crunch.

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Reviewer:

heathatron

Reviewed: Feb. 6, 2008

Wonderful! I was surprised by the juciness of the chicken...I thought it would surely dry out while baking. I added fresh parm to the tops for the last 5 min., and it was a huge success. A real keeper!

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Reviewer:

Shannon S

Cooking Level: Expert

Home Town: Hubbard, Ohio, USA

Living In: Vienna, Virginia, USA

Reviewed: Jan. 25, 2008

very good, very easy. took past reviewers' advice and sauted garlic with oil as well as balling leftover mixture and baking in the pan as well. excellent. thanks for the recipe.

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Reviewer:

JOBEBBE

Living In: Hengyang, Hunan Province, China

Reviewed: Dec. 20, 2007

This recipe was a hit with my entire family--even my 5 yr. old picky eater. I would definately make it again. It's good enough for company for sure! I made some changes based on other reviews and using what I had on hand. Instead of boneless chicken, I used bone-in chicken (which I recommend trying), replaced ricotta for cottage cheese, and used pecans instead of walnuts (chopped fine). Based on other reviews, I sauted 2 garlic cloves in olive oil, added about half to cheese mixture and used the rest to brush the chicken. After I brushed the chicken with oil, I added salt, pepper, plain bread crumbs, basil, and oregano on top of the chicken. It came out moist and delicious!

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42 users found this review helpful