this is sivine! the only change i made was instead of rolling like a burrito i used a thick cut of breast and sliced it for stuffing (1/4 inch) and stuffed the breast. i also wrapped them in a foil pouch. but the flavors of this were so wonderful!! thanks for the great recipe!
This was outstanding-I didn't change a thing.
Wow! Amazing! I also butterflied my thick cut breasts and stuffed them, securing w/ toothpicks. I didn't have the breadcrumbs on hand but they were not missed one bit. It was a warm night out so rather than heating up the stove I braved the grill with these. They turned out amazing! I cooked up some pasta tossed with fettucini sauce and steamed broccoli for a side and my husband was in awe! Thank you for this. It is a keeper!
The stuffing is absolutely perfect as-is. The chicken lacked an "it" factor, which I added on my second try: 1T melted butter, 1t honey, 1t soy sauce, salt, pepper and chili powder to taste. Brush the mixture over the chicken and baste a few times during cooking. 35 minutes was too long for my thin chicken. 25-30 would be better. Beautiful recipe! UPDATE: I found that cooking the chicken in a skillet is slightly more flavorful than the oven method (although much messier).
This is definetely a keeper. I didn't change a thing. The stuffing is great. It tastes great and is pleasing to the eye. Thanks for sharing this recipe.
This is good. I would add a cream sauce to drizzle over the top next time. It's fresh and yummy's, definitely a good eat :)
I used very thin cut breasts, so I could roll it tightly. Sun dried tomatoes gave a kick, but I used a combination of irish cheddar and fresh mozzarella instead of feta. Cooking time should not be more then 25 min, I overcooked it because was busy with other dishes for the party. The taste was good, something different.
Made this for dinner tonight and we definetly enjoyed it! i think if i make it again im going to use a bit less breadcrumbs and more feta and season a bit more aggressivly.
Delicious. I didn't have toothpicks or string, so I squeezed each chicken roll in a section of a muffin tin. It worked out really well.
This was very easy to make with ingredients that I typically have on hand. We liked it, but found it a little bland. While it has a lot of cheese, we mostly tasted the bell pepper and sundried tomatoes. We made no modifications to the recipe and served with roasted asparagus. The chicken held together well during baking. Thanks!