- recipe
- ratings & reviews(74)
Browse Reviews by Keywordnew!
Sign in
All fields are required.
Signing in

Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Grilled Shrimp Scampi
(01:30)
-
Shrimp Scampi
(00:03:27)
-
Giada's Italian Pasta Salad
(03:54)
-
Baked Shrimp Scampi
(05:35)
-
Funky Fried Chicken
(03:31)
-
Cinnamon Rolls
(09:39)
-
Veggie Bow-Tie Pasta Salad
(00:03:41)
-
Classic Meatloaf Recipe
(03:06)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
Recipe of the Day: What to Cook in May 2013
37 Photos
-
Easy Summer Party Recipes
8 Photos
-
Healthy Chicken Recipes
41 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Healthy Summer Sides
13 Photos
-
Cupcake Wars Season 3 Winning Recipes
12 Photos
-
Family Favorites: Chicken 5 Ways
5 Photos
-
Foods With 100 Calories
23 Photos
-
Best BBQ Rib Recipes
26 Photos
-
BBQ Side Dish Recipes
27 Photos
-
Recipe of the Day: What to Cook in May 2013
-
Topics













Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 74
Showing 41-50 of 74
Sort by:
SELECT
By jnordstr
on May 15, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Amazing! Served it with steamed asparagus, crusty bread and a good bottle of cab. It was so good that my husband asked why we even bother going out for dinner. Maybe a little labor intensive the first time cooking for a weeknight dinner, but this definitely being saved on my "favorites" list.
By No GMO's
on May 12, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
After reading the reviews on how the stuffing was a bit too bland, I added shallots with the garlic, some lemon, and red pepper It turned out wonderful
By dawn_larae
Sioux Falls, SD
on May 12, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I didn't have sherry so I used riesling instead and it was still very good.
By Frolicking Fells
Cleveland, OH
on April 13, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Although this recipe is much healthier than your traditional chicken divan, it's even more delicious! I love the idea of stuffing chicken by creating a pocket (rather than flattening & rolling the stuffing into the chicken. The evaporated milk also added creamy texture without adding fat!
By krazykc
on April 06, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
we loved it didnt make it all the way to the T but it was good...
By lisa_huffman_58...
Columbus, OH
on April 01, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love this recipe! At first I thought it would be a lot of work because there are so many steps but it wasn't. Very delicious...in fact, I made it twice in one week because it was such a hit!
By Mama's House
on March 23, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was excellent, I thought all the stuffing would fall out when I flipped the chicken in the frying pan, but it didn't! I thought the sauce was a little thin, so I added another teaspoon of cornstarch. I cooked the chicken at medium heat and did not have any problems with it burning at that temperature. I served it with jasmine rice and the sauce was good poured over the rice!
By bgruenba
Seattle, WA
on February 20, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Amazingly tasty dish. When I cooked the chicken in the pan, I found the pan was getting a little too hot too, so after the chicken had browned, I added some white wine (Chateau Ste Michelle 2009 Chardonnay to the chicken to avoid burning the chicken. I then took the resulting sauce and added this to the recipe's sauce. MAN, was this good!!! We'll definitely be eating this again.
Also, make sure you use decent Sherry. Don't use cooking sherry. It makes a world of difference!
By emilyliz2001_11...
corona, CA
on February 17, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very tasty dish. It was much more labor intensive than appears from recipe. I did use the guyere in the sauce instead of parmisian. Very good sauce but also very thin. It is definitely something I will make again!
Lori, Corona, CA
By SBek
on February 11, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
AWESOME! This tastes excellent, we've already made it twice!