Oven Roasted Stuffed Chicken Breasts Recipe Reviews - Allrecipes.com (Pg. 6)
Reviewed: Jan. 21, 2006
This is a fab recipe and so quick and easy - any leftover stuffing is great rolled into balls and baked alongside the chicken breasts. mmmmm! do baste the chicken with oil so prevent drying.
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Reviewed: May 24, 2005
If you like ricotta cheese, then you will probably like this recipe a lot. I am not a fan of it myself and probably should have known better but it sounded so good. I loved the walnuts, added a nice texture, but the overall taste was a little bland for us. Also, I would recommend covering the chicken for at least part of the baking time, it seemed too dry.
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Apr. 29, 2005
I used only 4 chicken breasts without skin and baked for 30 minutes in a covered pan and 20 in an uncovered pan. The results were great. The stuffing is really delicious.
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Reviewed: Feb. 3, 2005
I voe this recipie! I change it a bit by doign the following: I add garlic that I chop and fry in olive oil..and put it in the mixture instead of just putting the oil they call for straight in. I use skinless boneless breasts and butterfly them instead the ones with skin. Then I will just roll them and use a toothpick or two to keep them shut! I serve it with risotto and salad..it's a great meal!
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Reviewed: Dec. 15, 2004
This recipe was simple and tasted great. I used the same amount of ingredients but instead of 6 chicken breasts, used 4 and really stuffed them. It was alot more tasty that way.
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Living In: Lake Mary, Florida, USA

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Reviewed: Oct. 21, 2004
Wonderful recipe! I used chicken breasts, cut into the middle with poultry knife to form a pocket and stuffed with a mixture of sun-dried tomatoes, grated Parmesan, ricotta, oregano and crushed Triscuit crackers (didn't have walnuts nor breadcrumbs, so I substitute with crushed Triscuit crackers to get the nutty, crunchy taste). At first I was afraid the chicken will dry out within the 45 minutes of baking, but that was not the case at all! Make sure to smother with olive oil, it adds a nice touch of flavor.
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Reviewed: Sep. 3, 2004
This was great, I used Italian seasoned bread crumbs and might not next time because it was almost too rich, but came out wonderful. I also used boneless skinless breasts as I do not like skin and just cut them almost in half and stuffed with mixture and was still very good! Great flavor and the walnuts add a nice crunch.
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Displaying results 51-57 (of 57) reviews

 
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