This soup was simply delicious. My husband and co-workers were begging me for more. I immediately split it up into 7 servings and after eating each serving, I wanted MORE, but the bowl was empty. Due to dietary reasons I substituted turkey sausuage and also drained 75% of the fat it created but otherwise I followed the recipe as written. I agree with many other reviews and next time I'll use more broth/stock.

Reviewed On: Nov. 16, 2008

This recipe is a keeper! I added 1 tablespoon of fresh grated lemon zest into the topping. I do wonder if the topping would be less dry if I used olive oil? Due to health reasons, we were forced to use light butter. Either way, this certainly is a tasty and quick way to "dress up" your basic broccoli.

Reviewed On: Oct. 27, 2006

I have to say I agree with the other reviewers: this is a great base recipe. I combined 4oz lemon herb feta, with 6 sun dried tomatoes in oil, 6 calamata olives, and 3 cloves of garlic in the food processor. After stuffing the chicken with the cheese mixture, rolling it, and skewering it with toothpicks, I dipped it in egg beaters, flour (seasoned with salt, pepper, garlic powder, and onion flakes), and Italian Shake-n-Bake. I then baked it on 350 for about 35 minutes and served it with couscous, steamed broccoli, and french bread. I had some worry that the feta would seep out during the cooking process, but it didn't and the chicken was delicious. I will definitely make this again.

Reviewed On: May 20, 2006