I don't know if I'd make this again or not. My husband didn't like the cream cheese filling, but my sister did. I thought it was too sweet.
This is really easy to prepare and has a great presentation. It makes a lot of sauce and would be great served with rice or noodles. Thanks, Charmie777! Made for ZWT9, team Gourmet Goddesses.
We were ambivalent about this--I'm not giving any stars because I did modify the recipe. I thought the plain cream cheese filling was exactly that...too plain. And even with sprucing it up, we didn't particularly care for the filling. My fiance didn't like the texture and I just thought it needed to be more savory to counter the sweetness of the glaze. I used the onion and chives cream cheese, added garlic powder and pepper and it was still too sweet as a filling. Maybe a swiss cheese type filling would be more appealing to us. It was a good recipe but not fantastic and not something I'd make again as directed.
The dish got good reviews from everyone--including my husband, who doesn't like nuts. No one found it too sweet, but I'll admit I didn't baste it too often. I unintentionally used a chive and onion cream cheese which was fine, and 8 oz (by weight) of pecans was way too much. I pounded the chicken rather thin, so my cooking time was well under an hour. Aside from the elegant presentation what I really liked was being to prepare it well in advance of the cooking time!
If you think its a bit too sweet for your taste try making a mild herbed cream cheese filling works wonders.
Autumn 2006 PAC: This was a very good recipe for me to try this week. By the time I got through beating my stress out on those poor chicken breasts, the looked like pancakes, but were so easy to fill and roll. I used a little more brown sugar and more pecans the recipe called for but that was just for my family's taste. This recipe was very easy to make and delicious. I will definitely be using this recipe again! THANKS CHARMIE!