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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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Mar. 9, 2009

I followed the recipe exactly and it came out very tasty!!! I will try it again.

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skippy

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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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Cora

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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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mrs.ferrante

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Morgan Hill, California, USA

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Reviewed: Feb. 27, 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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Emily

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Reviewed: Feb. 25, 2009

Never making again.

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Feb. 17, 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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Texas Flamingo

Cooking Level: Intermediate

Home Town: Garland, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Feb. 12, 2009

Loved it! Did not change a thing! My husband thought the blue cheese was just a touch strong so next time I'm going to mix up the feta and blue cheese for something different. Fantastic - thanks for sharing!

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Sides Family

Cooking Level: Intermediate

Home Town: Johannesburg, Michigan, USA

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Reviewed: Feb. 7, 2009

Excellent! I was afraid the blue cheese or bacon would take over this dish but not so. I omitted the frying and baked them for an additional 10-15 minutes.

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CookKR

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jan. 31, 2009

This was delicious and the whole family liked it! I seasoned breadcrumbs instead of flour, coated the chicken with the breadcrumbs and baked. Turned out great.

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txagcook

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Reviewed: Jan. 25, 2009

I gave this recipe 5 stars after tweaking. I sauteed onions and garlic in olive, added salt & pepper. Mixed with spinach and blue cheese. Added freshly ground nutmeg and finished off the recipe as stated. Next time I will cut a pocket into the chicken breast and stuff. Was too much stuffing and they didn't look nice, but tasted yummy!Definitely a keeper!

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Susan

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Reviewed: Jan. 19, 2009

This was very good. I made two breasts w/blue cheese for my husband and me and the other two w/kid friendly cheeses that I had (something tamer) for the kids. Both turned out good. My hubby and I thought this was great the kids just liked. There was extra stuffing, so as other readers suggested, I put on top and that just made it better. Also, I did add a bit of cream cheese because the mixture seemed dry (others had suggested). This made it!

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KB

Cooking Level: Intermediate

Living In: Carmel, Indiana, USA

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Reviewed: Jan. 11, 2009

This recipe is amazing. And really good if you're cooking for a date. I use fresh spinach blanched in the bacon grease and then I use the rest of the spinach for a side salad. Also try other varieties of blue cheese like gorgonzola.

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vrgirl

Cooking Level: Expert

Home Town: Flagstaff, Arizona, USA

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Reviewed: Jan. 7, 2009

This has become one of my boyfriend's favorite dinners and was also a big hit with my family on Christmas Eve. I substitute feta for blue cheese because of pick eaters and as recommended by other reviewers, add a tablespoon of light mayo to help everything stick along with turkey bacon instead of regular. Thanks so much for this great recipe!

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Amy Louise

Cooking Level: Intermediate

Home Town: Arcata, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 6, 2009

Wonderful recipe! I preferred wrapping the chicken with the bacon as opposed to the way the recipe is written. This allowed saving time by not having to brown with flour before hand. Just baked for the 30 min and it was spectacular!

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Megan J

Cooking Level: Intermediate

Home Town: Waterford, Connecticut, USA

Living In: Fairfield, Connecticut, USA

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Reviewed: Jan. 5, 2009

I used the ingredients exactly as set forth in the recipe. I did, however, take the advice of several reviewers. Instead of pounding out the breasts or butterflying them, I cut a pocket in each. I also browned the breasts before I stuffed them, and covered them with the extra stuffing mixture before baking them. They were wonderful and much easier to prepare than had I followed the recipe preparation steps. My son did complain about the bacon, but it sure didn't hold him back from devouring what I had planned to save as leftovers....

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BJS

Cooking Level: Intermediate

Home Town: Abington, Pennsylvania, USA

Living In: Lilburn, Georgia, USA

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Reviewed: Dec. 24, 2008

this recipe is involved but fairly simple to make. it looks beautiful when it's finished. however, there is no need to try dealing with the hastle of stuffing then browning. i cut the pockets into the chicken, breaded, browned THEN stuffed it and this worked just fine.

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liam's.mama

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Santee, California, USA

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Reviewed: Dec. 21, 2008

Although I didn't have bacon OR blue cheese, this recipe still came out fantastically! I substituted spreadable Swiss and grated Asiago cheese. The boyfriend and I both felt it would have been too salty with both bacon and blue cheese, but I might still try the original recipe. I also butterflied the chicken, rather than pounding it flat.

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