Reviewed: Oct. 6, 2009

A beautiful dish with wonderful flavors! I will love serving this easy recipe to family and friends. It looks marvelous with browned blue cheese sprinkled on top. I used butter instead of olive oil - it adds a great flavor. I love blue cheese and I love this meal! Oh, also - I didn't use any bacon (I don't like bacon). But it turned out great without it!

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Lo

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Reviewed: Oct. 2, 2009

I paired this with Penne pasta in a pesto sauce to mello to blue cheese a bit.

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jmillerx42

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Reviewed: Sep. 3, 2009

could this be anymore delicious! I tweaked it a little buy frying chicken in bacon grease and cubing it. Added shell pasta and mixed it up then baked it. Even my spinach haters loved it!

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kt

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Reviewed: Aug. 18, 2009

Very good! A little dry, so next time I will add some type of sauce to put on it--definately 5 stars then!

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Amy

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Reviewed: Aug. 17, 2009

This recipe is a keeper! Very flavorful. I followed some suggestions and used sauteed mushrooms, garlic and onion. I omitted the flour and wrapped them in bacon. Delicious!

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timujin

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 8, 2009

This recipe is amazing! I made it for my family and my parents and my mom said it was the best meat she'd ever had! My husband who is not typically a chicken breast fan LOVED it! But the true test was my 3 year old...who ate all of it off his plate! I plan on making this a regular for our family!

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kaybe

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Reviewed: Jul. 31, 2009

My husband said this is now his favorite meal. It looked/smelled so good, I even tasted it (and I prefer a raw vegan diet). It was delicious for cooked food! =) Since I did not have bacon in the house, I omitted that and instead of bleu cheese, I substituted half goat cheese/half feta, which is what I had on hand. Keep using up those leftovers Judy! This one is a winner! Thanks for posting this. YUMMMM!!!

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SimplyRawesome

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2009

This is delectable--and I'll bet non-red-meat eaters could substitute sauteed mushrooms for a very fine bacon-free dish! I make it with half feta, half mozzerella as the cheese, and since I don't pound my chicken, it takes a bit longer--40-45 minutes to bake. It's really quite no-fail and everyone in the house adores it!

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bearda

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Reviewed: Jul. 6, 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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labeaupre

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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 stuffed the breasts with half 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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The Purple Chef

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Jun. 14, 2009

This turned out very bland. I wasnt very impressed.

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Azita

Living In: Tampa, Florida, USA

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Reviewed: Jun. 11, 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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kimf

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Reviewed: May 31, 2009

okay, but not spectacular...

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gerriann08

Cooking Level: Intermediate

Home Town: Southern Pines, North Carolina, USA

Living In: Pensacola, Florida, USA

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Reviewed: May 26, 2009

it is relly good i just made it with very thin chicken breast

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kristel

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Reviewed: May 24, 2009

Another great substitution...use goat cheese and roasted red peppers in place of blue cheese and bacon.

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Kelly

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Reviewed: Apr. 24, 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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TalkingStick

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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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Regs83

Cooking Level: Beginning

Home Town: Waterbury, Connecticut, USA

Living In: New York, New York, USA

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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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AlexNSydsMom

Cooking Level: Intermediate

Living In: Mountain Top, Pennsylvania, USA

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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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lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

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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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