Reviewed: Oct. 10, 2009

I thought this was very good. I opted to skip the bacon. I think it is very important to have equal sized breasts. When I do this again, I will add chicken stock to the pan, cover it, and cook for less time.

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ConnieMJ

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Oct. 7, 2009

Let me just say that this was my first time preparing a meal such as this. I typically leave the pounding/stuffing recipes to my husband. Despite the fact that it did not look perfect, I was pleased with the taste. Be careful adding salt since the bacon is very salty already. I am glad I gave this recipe a try! I must admit that it looked a little gross coming out of the oven. There was a lot of liquid, but it tasted good so I quickly got over that.

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milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Oct. 5, 2009

Very delicious...breasts get very dry easily but it is healthier for you...next time I will pound the chicken with a mallot allot more than I did.

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Chica

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Reviewed: Sep. 19, 2009

Absolutely delicious!My husband and I are on the South Beach diet and this recipe was perfect for us. I did substitute the Bacon with prosciutto and it was divine.

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Adrianneasu

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Reviewed: Aug. 27, 2009

My husband said this was a "10"! The only things I did differently was to double the garlic with the spinach and instead of italian seasoning I used dried cilantro and parlsey. I made sure to use plenty of onion powder and garlic salt and salt and pepper. I don't know what made the difference but mine was anything BUT bland. It was so delicious. I put it on a nice little pile of spaghetti and it was delicious.

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wrenibird

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Reviewed: Jun. 26, 2009

Filling was bland. :( Won't make again. Recipe needs to be tweaked.

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Mummy-Lou-Hoo

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2009

Great flavor! Mine needed an extra 5-10 minutes.

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jamie278ca

Home Town: Calgary, Alberta, Canada

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Reviewed: Jun. 16, 2009

Very good!! I used fresh oregano and basil instead of the dry seasoning and I thought it was very good. Somewhat greasy, but that's to be expected from the bacon. Will definitely make it again but I will next time try to elevate it a little to keep the chicken out of the grease.

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smerkin

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Reviewed: May 29, 2009

So good! I took some suggestions from people and used Italian breadcrumbs in the dry mix instead of the Italian seasoning. Also, I just wrapped two pieces of bacon around each piece of chicken and omitted the toothpicks. These were very juicy and tasty. I put them with a side of roasted garlic asparagus. I will definitely be making these again.

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Tay

Cooking Level: Beginning

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Reviewed: May 14, 2009

Excellent! I substituted ricotta with some cream and cheddar cheeses.

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Greg R,

Cooking Level: Expert

Home Town: Fulton, New York, USA

Living In: Sterling, Virginia, USA

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Reviewed: Mar. 28, 2009

This was definitely missing something--it was quite bland. It was also very dry even though it was cooking in a ton of bacon grease. I had to broil both sides for a few minutes to brown the bacon. Maybe a different cheese besides ricotta would add some flavor.

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Old Mumsy

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Reviewed: Mar. 20, 2009

I think this would have been much better with moz. cheese mixed with ricotta- it was very dry.

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cha

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Reviewed: Mar. 13, 2009

My friends loved this recipe when I made it for them and heckled me until I gave it up! Perfect as is, my only recommendations would be to add a little more salt & butter in the stuffing and I prefer it wrapped in prosciutto as its a little lighter than bacon.

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Miss Hayles

Cooking Level: Expert

Home Town: Brisbane, Queensland, Australia

Living In: Los Angeles, California, USA

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Reviewed: Mar. 13, 2009

Wonderful! I had a blast making this one. I added red pepper flakes in the cheese stuffing. I also sprinkled sliced garlic on top before baking. Everyone loved this. Will make again and again. I also like that I can premake this, freeze and defrost when I need it.

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MRS. GUIDO

Cooking Level: Expert

Home Town: Chalmette, Louisiana, USA

Living In: Bogalusa, Louisiana, USA

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Reviewed: Mar. 9, 2009

Very tasty, Made this dish for dinner last night and we really enjoyed the various flavors that were blended together. I actually made the recipe as stated with the exception of using garlic power instead of garlic salt and onion flakes instead of powder. Other than these two minor changes, kept the recipe as written. Will go in my rotation file.

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Cora

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Reviewed: Feb. 27, 2009

Turned out great. We sauteed onions w/ garlic and EVOO and skipped the spinach because we didn't have any on hand and this was still great! We baked at 400F for 45 min and then broiled at 450F for about 10 minutes. Bacon was crisp, chicken was moist and full of flavor.

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momofapeanut

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Reviewed: Feb. 16, 2009

Absolutly amazing. No other way to describe it.

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Christian

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Reviewed: Feb. 14, 2009

It's a keeper! My husband loved it. I added some scallions and some grated garlic to the cheese mixture to pump up the flavor based on other reviews. I butterflied the chicken but skipped the pounding it flat and didn't seem to have a problem. Since some people said it was greasy, I baked them on a rack set over a foil lined jelly roll pan so the fat just dripped off and very easy clean up. I wrapped the bacon pretty tight, but I used the toothpicks as insurance.

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AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Reviewed: Jan. 27, 2009

Very good. Probably won't use the bacon next time.

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murph2804

Cooking Level: Intermediate

Home Town: Potsdam, New York, USA

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Reviewed: Jan. 16, 2009

yummie.. everyone thought i was DELISH.. i thought it was really good however maybe slightly dry. my bacon came out great.. i read some of the other reviews saying that the bacon was chewy.. not mine.. i would definately do this again.

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