Fantastic! I forgot to put the parmesan cheese in the filling too so I can imagine it's even better with it. A little trick I learned when you are filling a chicken breast is to butterfly the chicken breast first and then pound it to flatten you end up with a much bigger piece of meat to work with. On the edges pound it very thin because when you are rolling and folding the edges in the edges get very thick.
Fantastic! I forgot to put the parmesan cheese in the filling too so I can imagine it's even better with it. A little trick I learned when you are filling a chicken breast is to butterfly the chicken breast first and then pound it to flatten you end up with a much bigger piece of meat to work with. On the edges pound it very thin because when you are rolling and folding the edges in the edges get very thick.
C'est magnific- we absolutely loved this dish! The only changes I made were using hot Italian turkey sausage instead of pork and 1/3 less fat cream cheese. The recipe is a keeper!
DELICIOUS! I made this for a group of 8 friends that get together weekly to cook and visit. It was fun to make together - we pounded the chicken breasts thin put the stuffing toward one end and then just rolled the breasts around it and placed them seam side down (no need for toothpicks!). Everyone LOVED IT. Wouldn't change a thing.
My fiance made me this. It was fantastic! She followed the recipe to a tee. It was delicious. Almost as good as a stuffed mexican chicken I once had. I enjoyed it with hot sauce. Very good. I recomend it to all.
Excellent trasted like something you would get at a five star restaurant. I will make this recipe again and again.
This one is great recipe which is fast and east to put together. I did alter this recipe to make it even better. I added mushrooms and spinach which I sauteed using olive oil. I also sauteed the italian sausage until barely brown; this speeds up the cooking process. To the stuffing mixture I added also about a 1/4 cup of mozzarella and about a teaspoon of minced garlic. Cooking the italian sausage ahead of time cut the cooking time. I only baked this in the oven 25-30 minutes. This recipe is a keeper.
SUPER! I have made this twice and it has come out great both times. There is no cream cheese in France so I have been using St. Moret which works well. The second time I used swiss cheese because that was all I had and it was good too. I bet cheddar would be yummy..too bad I can't find it here =( Also I only cooked mine for 30 minutes. Thanks for the post!
Everyone raved! I also used the bechamel sauce I found on this site... WOW! I even impressed myself.
It is as delicious as it sounds and very easy to make. Thank you!
Was an okay recipe but not worth the effort for the end product. For this much effort I'll stick to chicken cordon bleu.
