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Good as written, improved with some seasoning (I agree with Jackieblue) and a nice marinade prior to baking? Thanks for a nice base recipe!
Very good base recipe for us to make our own. I used a blend of Asiago, fontina, parmesan, provolone, and mozzerella. I also seasoned the outside liberally with pepper, some garlic, and a little salt. I highly recommend thick asparagus spears as the thin would have been very overcooked for us. I might shave a little off the cooking time next time. Served with rice pilaf. It will be fun to try different cheeses. My husband loved this and I am glad I made enough for 2 nights!
Made exactly as written. Giving 5 stars for one of the easiest entrees I've ever made with the fewest ingredients that tastes really great! Served with a wild rice and sliced tomatoes.
very good served with a light pasta..also good if wrapped in bacon...Great stuff
This was SO good! The only thing I did different was seasoned the chicken breasts with garlic and pepper and then paprika on top to enhance presentation. I also cut the asparagus spears in half. They tasted AWESOME and looked awesome too! Left overs heated well, too, and tasted just as good the next day. I cant wait to make this for other people. Thanks!
Oh!! This is a "Awesome" recipe! Dh and I really enjoyed these bundles of joy. Yum! I added some smoked gouda along with the monterey jack cheese and the flavor was just outstanding. Dh kept telling me this was the best chicken he has had in awhile. The asparagus really is a wonderful veggie to stuff chicken with. I used 6 small stalks to one breast and 3 strips of the thin prosciutto. This recipe will go into my family's favorite cookbook. Thank you so much for sharing this wonderful recipe! :)