The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 7, 2009
I thought the combination in this stuffing was fab! I made it for my family and they just loved it. I did use half blue cheese and half feta like others, and it worked out great. I made a little extra of the stuffing, and people were eating it right out of the bowl. I am going to stuff a pork loin with this as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
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Reviewed: Jun. 22, 2009
With modifications, this dish is worthy of a high-end restaurant menu! For the filling I used torn spinach, sliced mushrooms, diced onions and minced garlic sauteed in butter as per one reviewer's suggestion. Once done cooking I added in crumbled feta and creamy blue cheese. I butterflied the breasts and pounded them to thin them out a bit. Coated them in a flour, paprika, chili powder and pepper mixture. It did not add much taste, so next time I will coat them differently. I then stuff the breasts with have the filling mixture and tied them using two uncooked strips of bacon. I cooked them in the oven as described in the original recipe. I made a sauce by following the ingredients and description from another recipe on this site, "Chicken Cordon Bleu II". I added the remaining filling to the sauce and let it simmer until thickened. It tasted great served over the chicken and brown rice I served along with it. Definite keeper the way it was modified!
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 15, 2009
My husband and I loved this. It was super easy which is exactly what i was looking for but still felt and looked like it took me all day. The only adjustment I made was not to put any blue cheese on my husbands chicken and he still loved it.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 15, 2009
This turned out very bland. I wasnt very impressed.
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Living In: Tampa, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 1, 2009
okay, but not spectacular...
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Cooking Level: Intermediate

Home Town: Southern Pines, North Carolina, USA
Living In: Pensacola, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 28, 2009
it is relly good i just made it with very thin chicken breast
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 25, 2009
Another great substitution...use goat cheese and roasted red peppers in place of blue cheese and bacon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 27, 2009
New member/rater here, this is my debut rating. :o) Very tasty indeed! The only alteration i made, was to eliminate the salt (since bleu chz and bacon are already pretty salty) and substitute flax meal for the flour, because i just prefer it to flour. Otherwise, directions were followed to a T. The fam loved it. Thanks, Judy! :o)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 22, 2009
I only gave 4 stars because I made some changes but this was awesome!! I did half feta/half blue cheese, used fresh spinach and mushrooms (steamed them before mixing with cheese), I used really thin chicken and then wraped the uncooked bacon around the stuffed chicken. I didn't use flour or fry them. I just baked at 350 for about 45 minutes, covered for about 25 then uncovered. I then made a sause with oil, white wine, onion, garlic, and the left over mushrooms and spinach. I served it over brown rice. Should have doubled the recipe because everyone asked for seconds!
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Cooking Level: Beginning

Home Town: Waterbury, Connecticut, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 22, 2009
WE THOUGHT THIS RECIPE WAS WONDERFUL. THE ONLY CHANGE I MADE WAS : BAKING CHICKEN ABOUT 15 MINUTES AFTER I SEASONED IT. POUR OFF THE JUICES.THEN I SPREADED THE SPINACH/ BLUE CHEESE/CREAM CHEESE MIXTURE OVER CHICHEN THEN BAKED .I USED 3/4 CUPS OF BLUE CHEESE AND IT WAS NOT TOO MUCH. I ALSO SAUTEED GARLIC AND ONION.I PUT THE BACON ON CHICKEN THEN THE SPINACH MIXTURE.MY HUSBAND SAID'IT WAS OFF THE CHAIN'. I WILL BE MAKING THIS AGAIN SHORTLY!!!!!!!!!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 16, 2009
I gave this recipe 4 stars only because I added a few ingredients. After cooking the bacon, I drained most of the fat and used the same pan to sauté a chopped onion and garlic then added fresh spinach until it was wilted. Like several others who reviewed the recipe, I deglazed the pan with white wine then added sour cream for a very quick sauce. My husband LOVED it!
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Cooking Level: Intermediate

Living In: Mountain Top, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 15, 2009
Quick and easy, decided to make this at the very last minute and ended up with a delicious dish which didn't take much effort. Omitted the sautening step, I was in a hurry (actually I was starving ;), and added a garlic clove finely chopped to the filling. Also drizzled the baking pan with olive oil, added a splash of white wine and 1/4 onion thinly sliced. Cooked as directed and served with white rice (almost forgot, poured those delicious juices from the chicken-cheese and wine over the rice, mmmmmm....) Thanks for the recipe!
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Cooking Level: Expert

Living In: Vigo, Galicia, Spain

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 31, 2009
I liked this. The only change I made was to use seasoned breadcrumbs rather than seasoned flour. I seasoned them with smoked paprika, salt, pepper and some all-purpose Greek seasoning. Next time, I would season the chicken breasts and the stuffing with salt and pepper too. Maybe add something else like roasted bell peppers to the stuffing as well! Thanks!
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Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 11, 2009
I followed the recipe exactly and it came out very tasty!!! I will try it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 3, 2009
This dish was absolutely delish! I did make several changes after reading many of the reviews. I used fresh spinach, added mushrooms, garlic, oregano and basil. I used feta cheese, it is what I had on hand. I added 4 oz. of Alouette Garlic and Herb cheese spread to the spinach mixture. Placed the bacon slice on top of chicken and cooked at 375 for 30 mins plus. This will go into my rotation list.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 2, 2009
This was scrumptious! I did half blue cheese and half feta as another reviewer suggested. I will definitely make again...
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Cooking Level: Beginning

Home Town: San Jose, California, USA
Living In: Morgan Hill, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 2, 2009
This is a really good recipe! Great for blue cheese lovers! I think it might be easier though to brown the chicken before adding the filling, otherwise it willing be spilling out onto the pan. I also think this recipe is very good with chopped sun dried tomatoes.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 25, 2009
Never making again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 23, 2009
As mentioned in my original review...Must use the Amazing Sun-Dried Tomato Cream Sauce" recipe from this site. It will help with the "dryness" reviewers keep mentioning. It's Awesome! WOW! Awesome! READ ON- THE SAUCE I USED IS A MUST!! I used 1/2 cup blue cheese, then some cream cheese. Also browned chix a little (no flour, only EVOO)..then slit a pocket in them and stuffed them...then closed with toothpicks...worked out perfectly! Also used a little garlic salt and salt and pepper. DEFINITELY needs a drizzle of sauce as suggested by others. I used the "Amazing Sun-Dried Tomato Cream Sauce" recipe from this website...all I can say is UNBELIEVABLE. I can't even imagine this recipe working without that sauce. As a matter of fact, I eliminated the fatty bacon to compensate for the sauce. Also used 1/2 and 1/2 for the sauce instead of heavy cream, and again added a little garlic salt. No need to be adding sauteed onions or mushrooms if you spruce up with some garlic and/or garlic salt, the Sauce adds all the extra flavor this needs. I put the sauce on cooked Egg noodles and over the chicken. I will make this over and over!!!
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Cooking Level: Expert

Home Town: Western Springs, Illinois, USA
Living In: Cambria, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 18, 2009
I made this for my mother's birthday dinner last night and it was a big hit. It is so flavorful and yummy. I added sauteed onion and garlic and didn't use the bacon (didn't want to stink up the house), and it was still so good. I also cut a pouch in my nice fat chicken breasts and stuffed them instead of pounding them out. I baked it about 5 minutes longer to be sure they were done and they turned out excellent!
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Photo by Texas Flamingo

Cooking Level: Intermediate

Home Town: Garland, Texas, USA
Living In: Fort Worth, Texas, USA

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