Posted: 2/11/2008 10:13:12 AM
Interesting idea, but not a fan of spinach in my stuffing. The sweet glaze was better than I expected.
Denise Marie said:
Posted: 8/9/2007 12:14:06 PM
This was, by far one of the most creative and delicous recipes I have ever had. Took some time to make, but was pretty easy and well worth the wait.
Posted: 8/9/2007 12:14:05 PM
I improvised with this recipe basically because it sounded too complex for my tastebuds at the moment. First I used boneless chicken breasts. Seasoned them with salt & pepper then dredged each piece in flour. I browned the chicken then placed each piece in a baking dish pouring the sauce over it. I then baked the chicken for 30 minutes, basting ocassionally. The meat was very tasty and tender using this method. I omitted the stuffing and served my dish with homemade creamed spinach and rice pilaf. All in all the sauce for the chicken is what intrigue me about this recipe.
Manda Lee said:
Posted: 8/9/2007 12:14:05 PM
This recipe is not good at all!!! It smelled like I was eating breakfast because of the syrup and was way too sweet for a dinner main course. Not a $1,000,000 winner in my book!!!!!
Posted: 5/31/2007 11:05:44 AM
I was very excited to try this recipe after watching the show but was worried about all of the poor reviews. I have three children and a husband. My husband is very good about not complaining but my three small children on the other hand are very pickey and will definitely tell you if they don''t like a meal. I am happy to say that everyone in my family really liked this recipe. I made just a few alterations as suggested by other reviewers. I did 4 boneless skinless breasts instead and doubled the sauce. Since it was boneless chicken, I cooked it less then suggested time. Probably about 30 minutes or so. I kept basting the chicken with the sauce in the pan throughout the cooking process. For the stuffing, I only used half of the frozen spinach package, couldn''t find the dunkable waffles so I used buttermilk square waffles instead (make sure you get them really toasted but not burnt), used 1/2 cup of chicken broth instead of only 1/4 and I added more chopped pecans then it called for. The stuffing can also really use some more salt so don''t forget to add that in when you''re mixing it up. The meal wasn''t a "to die for dish" but it was very good. I will definitely make it again.
Posted: 4/2/2007 10:33:52 AM
I love spinach and love different recipes and this one did not disappoint. I did add a little more chicken broth because I like moist stuffing, but I found the flavor combinations delicious. I think the next time I make it I will place the chicken on top of the stuffing for the last portion of the baking time to get the sauce throughout the stuffing without wasting it. Delicious with a glass of Chardonnay!
Posted: 1/18/2007 9:47:21 AM
This recipe is just okay but certainly not a $1,000,000 one.
Posted: 1/11/2007 9:56:51 AM
The time it took to prepare this recipe ws not worth the end results. Stove Top stuffing would have been much better. Using skinless chicken breasts is a sure thing for dry chicken breasts no matter how much sauce you add to it. I always use skin-on chicken breasts and then if keeps the moisture in the chicken and if you don''t want to eat the skin, simply remove it. this recipe was definitely not a "keeper". My husband will eat anything, or at least tries it one time and two bites were all it took. Sorry The Dunkables are great in their intended use but it took away from their intended use. Sorry
C. Tunney said:
Posted: 1/4/2007 9:33:40 AM
What inspiration! This recipe is good enough to make again. Maybe I''d like a little more piquancy in the chicken glaze, but the stuffing is excellent. Who would have thunk it. The whole family liked it. I served it with cut green beans with sweet red peper strips and crumbled bacon.
Posted: 12/7/2006 11:08:30 AM
I tried this recipe...my family''s response was simply, "ok".