This is a recipe that both my daughter AND my husband loved (this is unheard of - if one likes something, the other doesn't). My husband said it was better than the chile verde he gets in the Mexican restaurant downtown! He did suggest, however, that next time I should add some cilantro and some jalepenos - he likes his food extrs spicy.

Reviewed On: Oct. 5, 2006

I changed this to substitute sauteed mushrooms with garlic in place of the spinach (my husband does not like spinach). Also, to save calories I wrapped the chicken in only one bacon slice rather than two. No toothpicks were necessary. This was a hit with my family, who is already asking when we will have it again!

Reviewed On: Nov. 19, 2005

When I added the chicken to the sizzling cast iron pan, it created a spicy, peppery smoke. My family's first thought was that I had burned their dinner. However, one taste had them raving about the delicious flavor. Even my 11-yr-old daughter was fighting for second helpings. Better make extras! I served this with roasted garlic and lemon potatoes.

Reviewed On: Jun. 27, 2005