I had to make these two times. the first batch weren't as good as the second. The second batch I added 1 more tsp. of yeast as it didn't seem to proof well enough with just 2 1/2. I didn't use a bread machine; just regular flour and yeast. I proofed it and then put the dough in a warming dwarer at 100 degrees to proof. The dough rose beautifully! I also added a small box of vanilla pudding (that's the secret to my grandma's cinnamon rolls which I have made for years. I ended up putting 1/2 T. more cinnamon in the filling mix as well for a more cinnamon than sugar flavor. Also, added 1/2 c. powdered sugar to the icing to make it a little sweeter. This isn't a low-fat recipe but let's be honest, if you are looking for low fat, cinnamon rolls aren't the recipe to make!! :)

Reviewed On: Aug. 12, 2009

I started by marinading the chicken breasts in a greek dressing for a couple of hours. I didn't butterfly the breasts, but created a pocket in which to place the stuffing. This way it bakes into the chicken and doesn't ooze out the sides. To the filling, I added 1/4 tsp. fresh ground pepper, chopped sun-dried tomatoes, added a bit more feta and about 1 T. of chopped greek oregano to the rest of the ingredients but omitted the bacon all together. I baked them in the oven as I didn't want the grill flavor. At the end of the cooking cycle, I placed a couple teaspoons of chopped greek olives then let them sit in the oven for about 5 more minutes.

Reviewed On: May 17, 2009

This is good but it does have a very strong flavor. I would suggest cutting back on the soy sauce. It's good but you can't eat a lot of it at any one time. I would suggest cutting the recipe in half for 4 small-medium serving sizes.

Reviewed On: May 12, 2009