Reviewed: Oct. 14, 2008

I tryied this recipe and I loved. Very easy to prepare. I will do it again.

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Reviewed: Oct. 14, 2008

made this last night, was delicious.. i dont like chicken breast, so used thighs.. my daughter loved, made a good suggestion to add some pepperjack cheese..will do next time..also, might add the sauteed onion as one other suggested..will definetly make again..thanks

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hellen

Cooking Level: Expert

Living In: Altamont, New York, USA

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Reviewed: Oct. 13, 2008

I make this with thawed frozen spinach, squeezed of excess moisture,mushrooms, 2-3 slices of wheat bread, parmesian cheese,onion(or scallions) and spices to taste,in food processor with cut blade, mixing it together. I cut a pocket in a chicken breast, stuff it with mixture and wrap with a half slice of bacon. secured with wooden pick. This seems enough bacon to add flavor without too much fat.I cook as above recipe, and my family loves it!!!

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dianemar

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Reviewed: Oct. 13, 2008

EXCELLENT recipe.Hubby usually has some suggestion on everything I make to improve it. He was speechless about this. Easy prep.

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ROSEANDCHUCK

Cooking Level: Beginning

Home Town: Belleville, Illinois, USA

Living In: Fremont, Ohio, USA

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Reviewed: Oct. 13, 2008

I loved this one! I made a few changes though. Instead of ricotta I used non-fat plain yogurt and Turkey bacon. It was FANTASTIC!! I highly recommend it!

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cookingistherapy1

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Reviewed: Oct. 12, 2008

I made a couple of changes suggested by others. I added fresh sliced mushrooms sauteed in oilive oil and a small bag of slivered almonds for a little crunch, otherwise, I followed the recipe as written. The chicken was a little dry, but the filling made up for that. Easy to make and a delight to the eye and the palate.

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Frank Barnett

Cooking Level: Intermediate

Home Town: Highland, Indiana, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Oct. 12, 2008

It was delicious I altered it a bit by putting small pieces of pancetta into the stuffing mixture and instead of wrapping it in bacon I used prociutto, it still has the salty flavor but less fat!!

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ebbaroo

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Reviewed: Oct. 12, 2008

This is delicious, but I put a metal riser sprayed with Pam in the bottom of the pan and the drippings catch underneath so that the chicken is not sittingi in all of the bacon grease.

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eileenwedin

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Reviewed: Oct. 12, 2008

This came out one soggy mess! The chicken released far too much juice and when coupled with the cheese, it just wasn't that good. The taste, also, was not that great.

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savvy66394

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Reviewed: Oct. 12, 2008

adding mushroom to the recipe was a good idea

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michele

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Reviewed: Oct. 12, 2008

This is something I make frequently but have switched it over a bit to make simpler. I simply slice a "pocket" in the breast instead of pounding it, and insert brie cheese with course grain mustard and veg. If I'm feeling really lazy I leave out the veg and just have cheese(veg on the side). I have used turkey bacon and it is great. A lot of my work mates make this and we advise each other on new variations. A good basic recipe that you can do a million ways to suit your tastes. Not to mention it impresses company. :)

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momotate

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2008

This was absolutely delicious and very easy to make. Will definately make this recipe again!

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clausch

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Reviewed: Sep. 4, 2008

This recipe was easier than I anticipated. Of course I added fresh sliced mushrooms in the pan with the spinach and garlic. I add mushrooms whenever I can! The chicken came out slighty dry but still good. Looked amazing when plated,too hungry to take a pic.

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NYJEN

Cooking Level: Expert

Home Town: New Rochelle, New York, USA

Living In: Saugerties, New York, USA

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Reviewed: May 22, 2008

Absolutely Fabulous! This recipe is extremely easy to prepare and tastes wonderful! After reading the reviews, I did add onions and some Italian seasonings to the spinach mix.....one word of caution, when I did turn my oven up to 500 degrees to brown the bacon...after about 4 minutes I had some smoke starting to build in the oven......opened a few windows and enjoyed my dinner!

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Tonysgdbg

Cooking Level: Expert

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Reviewed: May 14, 2008

These were easy and delicious. I used turkey bacon.

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stephandsophia

Cooking Level: Expert

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Reviewed: May 14, 2008

This was excellent! I made it last night and it was a hit! I added a few changes though. I flattened 6 boneless skinless chicken breasts and set aside. I chopped up a large onion and minced up 3 cloves of garlic. I sauteed them in about 3 tbsp of EVOO. Then I added fresh baby spinach (about 3 or 4 bags worth) to the pan and let it wilt down. Then I transferred it to a large bowl where I added the Ricotta Cheese, Parmesan cheese, garlic powder, garlic salt, S&P, 1/2 cup of roasted red peppers that I ran my knife through first and I added about 2/3 cup of Italian Style Bread crumbs and mixed well. Then I took the chicken breasts and put the spinach mixture in the middle of the chicken breast and rolled it up. I wrapped 2 slices of bacon on each and placed them in the baking dish and baked at 400 degrees until chicken was down and juices ran clear and then broiled it on low until bacon got a bit crispy and the chicken browned a bit. I had extra stuffing and placed in a zip lock freezing bag and put it in the freezer for future use.

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InLoveWithMySoldier1026

Cooking Level: Intermediate

Home Town: Kyle, Texas, USA

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Reviewed: Apr. 26, 2008

My husband couldn't say enough about this chicken. He's not a big chicken fan, but said this was the best. I like chicken and make lots of chicken dishes but he said this one was the best that I ever made.

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DHARMAG

Cooking Level: Expert

Home Town: Vienna, Virginia, USA

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Reviewed: Apr. 22, 2008

This recipe was really good and fairly simple. I wrapped the bacon all the way around the chicken breast (unlike the picture above) and turned them over about 30 minutes into the baking time to cook the bacon evenly on both sides of the chicken. Next time I make this recipe I think I will cook the bacon briefly in a skillet before wrapping the chicken to get a crispier texture. I also had a little bit of the stuffing mix leftover and ate it with crackers as an appetizer and it was delicious!

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meganfromseattle

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Reviewed: Apr. 19, 2008

this is a good recipe on some levels, but for our tastes, i made a few changes. I left the bacon off. i thought it was too overpowering combined with the flavors of the filling. i added more ricotta and some feta to the filling. tried just stuffing the breasts traditionally and coating in flour and it turned out a lot better. nice recipe as is for bacon lovers, but it was a little rich for us that way!

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Nellie Fiorenzi

Cooking Level: Expert

Home Town: Herrin, Illinois, USA

Living In: Carbondale, Illinois, USA

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Reviewed: Apr. 16, 2008

Great recipe! I did change a few things though. I did not wrap the chicken breasts with bacon or roll the breasts, instead I made a more traditional stuffed chicken breast seasoned with some salt and pepper. For the filling mixture added cooked italian sausage, a little more parmesan cheese and some freshly grated romano cheese to the filling mixture. Everyone loved the filling! Thanks for the recipe!

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