Reviewed: Oct. 27, 2008

Ummm... well, this is "okay", especially if you are the Atkins diet, I suppose. It's actually pretty tasty, but I would strongly disagree with the claim that this is pretty on the plate. I worked really hard to get this right, and yet it still looked distinctively like Shai-Hulud: http://en.wikipedia.org/wiki/Sandworm_(Dune) If you make MUCH smaller portions than this gives each person and serve it with something a bit "brighter" or "lighter", it would be fine.

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Jon Schrage

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Reviewed: Oct. 26, 2008

I under seasoned it and it was still amazing.

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fredcai6

Cooking Level: Intermediate

Home Town: Athens, Alabama, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 23, 2008

This was very tasty!! My boyfriend made a creamy asiago sauce to go with this recipe, but it really didn't need anything. Will definitely make again.

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Marybeth

Cooking Level: Intermediate

Home Town: Torrington, Connecticut, USA

Living In: Pembroke, Massachusetts, USA

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Reviewed: Oct. 23, 2008

I thought this meal was really good and certainly looked great on a plate ~ a really crowd pleaser. I followered the recipe exactly. It did take a little time to prepare but that is expected when you are stuffing meat isn't it?! The only reason I only rated it 4 stars is because the filling was a little bland to me. I would have liked a little richer flavor but that can easily be tweaked in the future. Over all, thanks for the great recipe that will be made again in my kitchen!

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Julie

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Reviewed: Oct. 22, 2008

In theory, this recipe is good. But, I made this to a T and you REALLY need a riser so the bacon fat can drip away from the chicken. I even flipped the recipe 1/2 way through, and the bacon was still soggy. I would probably like to do a cheddar and broccoli filling instead of ricotta and spinach. Also, I would finish the chicken off in a pan on the stove, just to give the bacon extra crispiness.

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althee921

Cooking Level: Intermediate

Home Town: Merrimack, New Hampshire, USA

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Reviewed: Oct. 22, 2008

I tried this recipe out on a group of friends and received rave reviews! I didn't have onion powder so I added half an onion when sauting the garlic. I did have a bit of the filling left over which I popped into the freezer...just enough for dinner for two!

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Esther

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Reviewed: Oct. 21, 2008

I don't think I needed as much filling as the recipe called for, but it was tasty. The bacon was a little soggy on the bottom, I think I'll try to BBQ it next time so the bacon stays crispy on both sides.

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eayers

Cooking Level: Intermediate

Home Town: Eureka, California, USA

Living In: Santa Barbara, California, USA

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Reviewed: Oct. 20, 2008

Easy and elegant looking. Will make these for company. The whole family loved it.

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mnlisa

Cooking Level: Intermediate

Home Town: Oak Creek, Wisconsin, USA

Living In: Coon Rapids, Minnesota, USA

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Reviewed: Oct. 19, 2008

I liked this pretty well. I made it as the directions called for and the stuffing had good flavor. I would recommend seasoning the chicken breast to meld better with the stuffing. Also, just a tip...to avoid the extra bacon grease, cook the bacon in the microwave until about 2/3's cooked. It is still able to be wrapped around the chicken, the bacon grease is minimized and it also crisps up much better. I also placed it on a wire rack to allow the remaining bacon grease to drip though.

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Ms. gayle

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Des Moines, Iowa, USA

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Reviewed: Oct. 17, 2008

I really liked this recipe. I did make a few changes as suggested. I pan-seared the breasts before baking, although if you do this, you should really stick to about 20 mins. of remaining cooking time. The 1 hour or more makes for drier/well done chicken. I also used the prosciutto instead of bacon. This was good, but it is very lean and does dry up quickly upon baking. To avoid this, I would put prosciutto on the last 5 mins. of cooking time. Next time, I think I'll try turkey bacon. Everything else stays the same and definitely good flavor. I would also suggest some water in the pan surrounding the breasts. Keeps them moist. Thanks for sharing!

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Ruthie

Cooking Level: Expert

Home Town: Portland, Maine, USA

Living In: Falmouth, Maine, USA

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Reviewed: Oct. 17, 2008

I made this recipe with one important change - I realized I didn't have ricotta cheese when preparing dinner. I substituted 1 8 oz. package of cream cheese, omitted the Italian seasoning and parmesan cheese. It was out of this world. My husband doesn't care for chicken dishes, but he ate it and said to do it again. I loved it and so did my daughter.

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Geri Birch

Cooking Level: Expert

Home Town: Norfolk, Virginia, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Oct. 16, 2008

I loved this recipe! I did change it a little. First I sliced the chicken to make the "book" and then a marinated the already cut chicken in a pepper pesto sauce (3 pepper pesto from this site). Then I followed the rest of the recipe exactly. It came out amazing!

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Britt

Cooking Level: Intermediate

Home Town: Chula Vista, California, USA

Living In: Rochester, New York, USA

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Reviewed: Oct. 16, 2008

This recipe was a great idea!! Next time I make it, I am going to top with spaghetti sauce and mozzerella cheese and serve with angel hair pasta. YUM!!

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Josh's Mommy

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Oct. 15, 2008

It was ok, nothing fantastic. Turned out a little dry. I would probably make it again in the future.

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palmbreeze

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Reviewed: Oct. 15, 2008

OMIGOSH!!! 10 STARS!!! This is absolutely the best chicken recipe I've ever had. Will admit I used boneless/skinless thighs instead of breasts but otherwise followed the recipe exactly! Hubby (who doesn't care for chicken) told me to NOT freeze the leftovers...that he wanted them in a couple of days and that I could make this recipe any time I wanted. I did turn the broiler on for a couple of minutes after cooking was done to crisp up the bacon...this is a recipe that could win blue ribbons in any cooking contest!!! Many thanks, Jenifer, for submitting a FABULOUS recipe!!!

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Emily Tisdale

Cooking Level: Expert

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Reviewed: Oct. 15, 2008

This was very good....We are not pork eaters so I omitted the bacon....topped with a marinara the last 15 minutes of baking. With the extra filling, I rolled into balls...rolled in flour...dropped in boiling water until they floated to the top and then removed with slotted spoon and topped with marinara sauce....Excellent!!!!

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kathleen

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Reviewed: Oct. 15, 2008

My husband and I loved this dish! I prepared just as written except I used a box of frozen spinach (defrosted in the micro and squeezed out liquid). Delicious!

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blondi08

Cooking Level: Expert

Home Town: Rockville, Indiana, USA

Living In: Crawfordsville, Indiana, USA

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Reviewed: Oct. 15, 2008

I thought this recipe was alot of work but it was tastey! I put it on broil to crisp up the bacon at the end but I think it dried out the chicken! I don't think I would cook it as long next time! I also made some with broccoli and I also added mozzerella cheese and mushrooms and a container of cottage cheese to the stuffing!It made alot of filling so I froze the remaining for the next time to make less work!!

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kellieNY

Cooking Level: Intermediate

Living In: Waterford, New York, USA

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Reviewed: Oct. 15, 2008

This recipe was so delicious that I'd gave it to all of my family. My husband and children loved it!! thank you.

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Sheri

Home Town: North Smithfield, Rhode Island, USA

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Reviewed: Oct. 15, 2008

Delicious recipe! Only thing I did differently was to sauté onions with the spinach and use boneless thighs (personal preference). One strip of bacon was enough to wrap around each thigh to hold things together. I agree with others that the bacon was a bit soft. That's easily solved by putting the chicken under the broiler for a few minutes on each side. This is surprisingly very easy to make.

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SalamiWagon

Cooking Level: Intermediate

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Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta

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