Oven Roasted Stuffed Chicken Breasts

I’m finding it hard to even give it a 2 star. Very bland, please only serve this to people you don’t want coming for dinner

My husband loves this dish!, and it’s so easy!

I had skinless breasts so pounded them thin then rolled around the filling. It as nice, but I found the filling a tad dry and felt it was missing something. It did go down well with rice and a plum sauce. Might tinker with this one to see if I can improve it.

I make these at least twice a month—This is soooo delicious–!!I purchase large breasts with ribs, so I get at least 3 meals out of them–First(yum!!) from the oven, 2nd–a chicken sandwich, 3rd–left out to left-over,—- chicken salad—!!–I use cottage, a bit of onion, olive garden chopped , sweet pepper, diced and a bit of chopped jalapeno–

Really good! Will make again & add use maybe seasoned bread crumbs though.

I made this twice and the first time it was too dry. The second time I added bread crumbs only to taste, and stopped when it was a good consistency (at least 1/4C though). I also threw in some freshly cooked spinach, but overall I don’t feel the spinach added *too* much, it was still nice. Be careful not to over chop the walnuts because if you ask me it overwhelms the other textures too much when you have as much finely chopped as the recipe calls for. It’s also good to spread any extra ricotta/etc filling on top of the chicken before baking.

Tweaked to remove skin… also did not use nuts, but the end result was very tasty, and with a simple spritzing of olive oil over the breadcrumb mixture before baking, we ended up with a very tasty and appetizing main.

These came out very well. I used skinless breasts that I then cut open and made a pocket inside. Very easy to make and good to eat.

yum! the “stuffing” was so good! easy to make & turned out great!

This recipe was a winner. I did think it was a little dry maybe I will not add as much bread crumbs next time. I may also consider adding some sort of sauce on the side. Over all a good dish will make again.

I probably would have given this 3 stars, but because this simply was not for me nor my daughter, I gave it two. I followed the recipe except that I used skinless boneless chicken breast. Truly they turned out fine. I guess it just was not what I was expecting. The filling was kind of dry, not the chicken, it was moist. My daughter described the filling as “old flour.” The taste is bland. I probably won’t make these again, but for someone else, this recipe maybe perfect.

My husband requests this time and time again – a definite keeper for us. I use boneless/skinless breasts, cut them in half, flatten, fill with mixture, roll, and secure with toothpick. Absolutely wonderful!

I LOVE this recipe!!! I used skinless chicken breasts instead and just cut them in half and stuffed them.

I agree with the review below. Dish was very bland and dry. Family said it’s not a keeper.

AMAZING! This filling could be really good in mushroom caps too!

Didn’t care for this one. I followed the recipe exactly. It seemed very bland and dry. If I had to make it again I would substitute the walnuts for pecans.

This was a simple, delicious recipe. I stuffed the chicken, put them in the crockpot with some cut up red potatoes & olive oil. Amazingly simple, yummy and fancy enough for company!

I thought this was fine for a clean-the-fridge type meal. It smelled great and my chicken was plenty moist. I just felt it needed some sort of sauce, like a light bechamel. I used 2 chicken breasts cut horizontally into 4 cutlets. My filling was 1/2 C ricotta, 1/2 C parmesan, 1/4 C panko, 1 tsp italian seasoning, 1 tsp lemon zest, a couple tbsp toasted pine nuts, a couple chopped olives, and one pressed garic clove. I filled the cutlets with half the filling – reserving the rest for later – and secured the rolls with a toothpick. I put about a tbsp of olive oil in the bottom of my baking pan, using a brush to spread it around. I placed the rolls in the pan and further brushed the oil onto them. Salt and pepper over the rolls, then pressed more panko on top. Baked uncovered at 350 for 30 minutes, then topped with the reserved filling and broiled for 5-10 minutes until nice and toasty. Served with quinoa made with chicken broth and a touch of lemon juice, and tossed with lemon zest, parsley, and toasted pine nuts.

this was okay, I meant to add spinach to it but forgot. put it on top of boneless breasts which probalby was not ideal

I followed the recipe almost exactly. I used boneless, skinless breasts instead on skin ones and I also added a bunch of red potatoes. I thought this was good, but next time I’ll cover it when I put it in the oven. Mine turned out a little dry. I’m also surprised that no one has commented on how MUCH stuffing this recipe makes. I had TOO much of it leftover. I ended up sprinkling it over the final dish just to utilize more of it. This recipe is too much stuffing for only 6 boneless chicken breast halves. Are you sure you didn’t mean “6 boneless chicken breasts halved”? Anyway, will do a little more tweeking next time.

this dish tasted as good as it looked. I deboned the skin-on breasts myself. Mixing the stuffing I found it a little dry so added just a bit of milk to help. Was easy to stuff under the skin and it browned and crisped up nicely. I didn’t think I would like the walnuts but they were perfect for crunch and not strong as walnuts can be. I might sub pecans sometime. From some of the reviews I was afraid it might be a little bland so I sprinkled the underside with a light dusting of poultry seasoning and rosemary. This is great as written but I feel that seasoning the underside really makes it outstanding Thanks for the recipe!