This is one of my favorites if not my all time favorite recipe! I know it is my husband's favorite. What I like best is that it is great with and without changes. If you don't have the marinade, a quick substitute is your favorite seasonings mixed with olive oil, white vingear, and water (in equal proportions). I like to add extra provolone and Parmesan because cheese and me are good friends. Also, the fresh basil leaves I think helped make this recipe - they are so delicious! Use toothpicks soaked in water to hold together the chicken and bacon at the seams (a recommendation I took from another reviewer that worked great). Enjoy!

Reviewed On: Dec. 1, 2009

I gave this 4 stars because of all the changes that I needed to make. Otherwise this is a fantastic dish! Changes: 1) If you are using dry dill, use half the amount specified. 2) Use less lemon juice. I used half but thought it still needed to be toned down. 3) Make a LOT of extra sauce. My sauce was thick and delicious, but I think I'll add a bit of milk to thin it next time. 4) I baked it for 25 minutes. As a side note, I made "Baby Carrots with Dill Butter" for my vegetable side. It fit perfectly!

Reviewed On: Sep. 15, 2009

The only real change I made was baking the chicken for 10 minutes longer than recommended and it was still very tender. I used medium red enchilada sauce this time but I'm curious to try it with the green sauce. All in all this recipe was delightfully different from our regular baked chicken recipes and it was quick and easy too!

Reviewed On: Aug. 12, 2009