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Very good dish. Used a meat thermometer to judge the doneness of the chicken, but it was less than 90 minutes. Delicious, but I think next time I'll use a can of diced tomatoes with Italian seasoning to pour over the chicken. That was my only complaint--the spaghetti sauce on top of the chicken cooked down and got too thick. Served with whole wheat pasta and ladled the remaining sauce over the noodles. Very nice. Also skipped the meat tenderizer, as other reviewers did.

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Chef MB October 11, 2009

Very good. I made these up the night before, put it in a deep glass pie plate in the fridge, and then baked the dish after work. Everything was done after about 45 mintues (my chicken was fairly thin)-- I think baking it an hour and a half would have turned it into charcoal! I subbed tomato sauce and added additional seasonings to it because I didn't have any spaghetti sauce... it was a little thin, but it worked. I skipped the meat tenderizer. I think this would make a nice dish for company, and I know I'll be making it again. Thanks for sharing!

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AmyMCGS June 20, 2007

I did this the lazy way. I bought thin sliced chicken breasts from the butcher, stuffed them as directed, then just folded them over, piled them in the crockpot, poured the sauce over and let it go. Delicious. I did not use the meat tenderizer.

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Bogey'sMom February 24, 2007
Chicken Pepperoni Delight