Reviewed: Aug. 15, 2007

This was delicious! To make the bacon crispy, I cooked it in the microwave first for 2-3 minutes before wrapping it around the chicken. I also added a dollop of sour cream and several pieces of cooked bacon to the sauce. Will make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Brenda34

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2007

Very, very good! My husband's only complaint -- "Can you add crispy bacon chunks to the sauce and maybe cut up the chicken next time?" I agree with the bacon, but the cream cheese filling was yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ThelmaC

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 5, 2007

This was fantastic!! My husband raved and can't wait to take the leftovers to work tomorrow to show off. I used other user's advice and baked the chicken for 20 minutes prior to adding sauce, then baked for another 40. I think this dried out the chicken a little so I would only pre-bake for 10 minutes next time and make sure the sauce coats the chicken. I didn't have chives so used cream cheese sprinkled with italian seasoning, then added jalapenos to some and did some without. Both were great. Loved it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

andreaj

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2007

I made this exactly as the recipe dictates, and my whole family loved it! Immediately after we finished the meal, my son told me I had to make it again soon! In my opinion, the recipe works as is, but if you want the bacon to crisp, you will have to par-cook it first, or it will remain soft when baked in the oven (especially because it is topped with sauce.)

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

MARIAHAN

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Bend, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 27, 2007

oh my gosh i LOVED this recipe!! i will definately be making this again. husband loved it as well!! i did take others advice and cooked the bacon first till almost done and i did bake the chicken 15 minutes before i added the sauce and cooked that 60 minutes longer. OUTSTANDING!! will be making this again...definately when company comes over!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Caitlyn G.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 27, 2007

This recipe is alot like a local Mexican restaurant's "White Wings"...except they put a jalepeno in the middle instead of the chives. Makes for a spicy bite! But very good! When I make this I add that jalepeno (:

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

opal~/~dragonfly

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2007

It was simple and quick to make. It was something differnt to do with chicken. I cooked the bacon before hand like people suggested. Thank goodness i did, the meal would have been gross. I will make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mrs. Morrison

Cooking Level: Intermediate

Home Town: Burlington, Washington, USA

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 24, 2007

This recipe is very rich & yummy. I skipped the pounding step and just butterflied the breasts. My hubby didn't like it but my very picky toddler did so I'll make it again. LOL. I slightly pre-ccoked the bacon but it didn't help so next time I will use a pan I can put under the broiler.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SUNRENAY

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 19, 2007

I don't know about everyone else, but my husband and I think this chicken tastes almost like chicken cordon bleu. I used Italian seasoning in the cheese since I didn't have any chives on hand and it turned out delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kirsten

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 1, 2007

Loved this recipe, wouldn't change a thing about it. It didn't come out dry. has lots of taste!!!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jacquelee

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Yucca Valley, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 23, 2007

I made this recipe and did not care for it at all. The chicken was dry even though it cooked in the soup, maybe because it was rolled up. You couldn't taste the cream cheese at all. Just NO flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gidgetgal

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 14, 2007

This was incredibly well recieved by my family. It was extremely rich despite the fact that I used low fat ingredients. I did use onion and chive cream cheese, and sprinkled some garlic powder in the sauce. The extra sauce was great served over rice and peas. I will definitely be making this again, although my brother did ask that for the sake of our health that I not serve it too often!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 10, 2007

My Family really liked this recipe. I served it over white rice with a veggie. I followed the recipe and it turned out great. Nobody seemed to mind the bacon not being to crispy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kculbertson

Cooking Level: Intermediate

Home Town: Torrance, California, USA

Living In: Boise, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 10, 2007

EXCELLENT! ONLY CHANGE WAS SUBSTITUTING LIGHT SOUR CREAM FOR MAYO. I ALSO USED REAL BACON BITS INSTEAD OF BACON STRIPS. SPRINKLED SOME INSIDE WRAPPED CHICKEN AND MORE ON TOP. FANTASTIC!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CAL0013

Home Town: Dallas, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 7, 2007

This was a wonderful meal! I have 5 teenage boys and all but one liked it...not bad odds I'd say. I will be making this one again! Thanks.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BNEVILLE

Cooking Level: Intermediate

Living In: Bellevue, Nebraska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 5, 2007

I thought this dish was just wonderful! I used cream cheese with chive already in it and did like others and baked the chicken 20 minutes before pouring the sauce over it. For the sauce I used half mayo and half sour cream, next time I will add chive to this also. I left out the lemon juice. Would pre-cook bacon before hand, or omit it all together...

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Miss Molly

Cooking Level: Intermediate

Living In: West Gardiner, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2007

I've made this twice now. The first time I followed the recipe with just one change, instead of chives I used green onion. It was outstanding. The second time I tried stuffing the chicken with ham and mozzerella, it was okay but not as good as the original recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Christine

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 18, 2007

HUGE Hit im my house!! I used thin sliced boneless skinless chicken breast so I did not have to pound as much. I also eyeball most mesurements so I may add a bit more than is called for or can pull back a pinch on the things I don't like. Also did bake for 15 min with no sauce then for 60 with it.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

dbontempo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 14, 2007

Well…sorry but it wasn’t that great! The pieces were huge (even though I pounded the chicken) and didn’t look “inviting”. My guests ate it, I am sure, for courtesy! As some other reviews…the sauce is definitely I keeper…it was fantastic…maybe with another type of chicken…the chicken itself was incredible bland…oh! And for those worrying about the crispiness on the bacon…what I did after the 50 minutes baking was broil it for another 5 minutes and it came up crispy enough!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

salvamea45

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 5, 2007

A keeper! The only changes I made were to double the recipe, used green onions instead of chives, added dry tarragon leaves as well, cooked the bacon almost till done that was to be wrapped around, cooked more bacon all the way and crumbled it on the cream cheese before rolling them. I was amazed that everyone liked it so much and only complaint I got was from my youngest about "the green stuff" (picky kids!)but liked the taste otherwise.

Was this review helpful? [ YES ]
1 user found this review helpful