- Most Helpful
- Highest Rating
Oh these are out of limits with goodness, taste, and easy to boot! This recipe is such a winner because it's a breeze to put together, and you get so much "bang" for your buck. I lightly pounded my chicken breasts out to the right length, and put in the mozzarella cheese and onions, adding a bit of freshly parsley too. Rolled it easily together doused in bread crumbs, and cooked away. I served mine with some very thin angel hair pasta, and all the chicken and yummy bits were scooped up all together. Thanks so much Redsie, we will be enjoying this for a long time to come.
these were a great addition to our table tonight. I usually use bonless skinless chicken tender strips, so it really was hard to "roll" them they were more like open spirals lol. I found the seasonings to be spot on for this recipe - i founds no need to add more or less like i do with most recipes but i did use onion powder instead of onion salt. I served them plain but with tomatoe sauce on the side. DF and I just chopped up the "spirals" and mixed everything together but DBF doesnt like mixing food and ate them plain and said they were really good. next time i will remember to get slices of mozz cheese,because useing shredded made them even more difficult to roll without the cheese plopping out. They wernt pretty but they were tastey, which is all that counts right? thanks for a great recipe Redsie
My family enjoyed these - very good! To me though, they tasted a bit Greek, maybe it was the oregano! This was my first time rolling a chicken breast (or any cut of meat!) I wasn't completely sucessful, but they sure tasted good. Thanks for posting.
Very good, I made as stated only did a few minor amount adjustments, I increased the amount of Parmesan cheese to 1/2 cup and use provolone cheese instead of mozza cheese as that is all I had at the time, my DS really enjoyed these chicken rolls, next time I will double the recipe, thanks for sharing hon!...Kitten:)
What a tasty way to fix chicken. I used thin chicken breasts so they were really easy to roll up. I used Italian breadcrumbs and a little bit extra parmesan cheese and they were a big hit with my family. This is definitely something I will make again!
These went down a treat in my house. I used boneless thighs, which were probably a bit messier to roll up than breasts, however the taste was still great. I also used fresh crushed garlic rather than the powder, and left out the onion salt - I just used a little bit of freshly ground sea salt instead. Really simple to cook, just bung them in the oven and away you go. I served these with baby new potatoes and sauteed greens. Thanks!