Reviewed: Dec. 6, 2008

i made this recipe, though i followed a few of the other raters,and changed a few of things...i only used 4 strips of bacon (i only had 4) i used fresh spinach and steamed it in the microwave and squeezed it dry. i pounded the breast thin, but did not split them,i left them whole and slit them and filled them like an envelope. it worked perfectly, and they baked wonderfully. they were tender and delicious. my husband hates blue cheese and devoured these! when i told him they had blue cheese in them he almost died! hahaha!! but he has requested them several times! this is a definite keeper!! thanks for the great recipe!!

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SHERRYVOGT

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Reviewed: Nov. 26, 2008

This was an awesome dish! I did add cream cheese and didn't brown the chicken first. Turned out super!

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Dezarie

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Reviewed: Nov. 23, 2008

Really good and worth the time it takes to make.

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zippychef

Cooking Level: Beginning

Home Town: Salesville, Ohio, USA

Living In: Brewster, Ohio, USA

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Reviewed: Nov. 23, 2008

This dish is excellent! I browned the stuffed chicken in a little of the leftover bacon grease and it added wonderful flavor - thanks to the person who suggested doing this!

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kahco

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Nov. 23, 2008

This was just ok for me. It was dry, maybe some cream cheese in the mixture would have helped....small pat of butter on each chicken roll? I don't know. I'm also a huge bleu cheese fan...but it just didn't seem to have a place here. I made up extra to freeze so I'm going to come up with a sauce to pour over top when I have this again.

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AmyBigSis

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: Nov. 21, 2008

There is no way this cooks in 30 minutes. it looked delicious, but it took way longer than 30 minutes to cook and we used 3 chicken breasts instead of six. Maybe everybody should check their cooking times on all these recipes because they are NEVER right.

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MSC II

Cooking Level: Intermediate

Home Town: Vardaman, Mississippi, USA

Living In: Ellsworth Afb, South Dakota, USA

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Reviewed: Nov. 21, 2008

I made this for my husband last night for his birthday. He loves spinach stuffed chicken so I figured I'd give this a try. It was soooo good and a big hit with him! The only criticism I give is that it was kind of hard to make. I kept getting frustrated trying to fold over the chicken and keep it closed with toothpicks. When I had to brown them in the pan, I was afraid all the stuffing would come out, so I only browned one side. But that didn't really matter in the end. I just had to bake it a little longer (about 10 more minutes). Also, I had way more stuffing than chicken, so what was leftover I just sprinkled on top before baking. Again, so good! But I think it will only be made on special occasions.

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Courtney

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Nov. 20, 2008

This recipe was pretty tasty! I had trouble getting all of the stuffing to fit into the chicken. So, I put some in the chicken before I browned it. Then I stuffed the chicken as much as I could after it was browned and then put the rest on top of the chicken in the baking dish. Yum!

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palmbreeze

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Reviewed: Nov. 20, 2008

After reading many reviews for this recipe I had very high expectations. Unfortunately, I was disappointed. I guess I never realized that I didn't have an affection for blue cheese. My boyfriend loved it, but I thought the whole thing just tasted weird. I wrapped the chicken in (turkey) bacon like others had suggested and even that didn't taste right.

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emmyp24

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Nov. 20, 2008

i made this recipe. I did add provalone cheese to the chicken. I also rolled them up as though I was making keiv. I let them rest for 30 minutes. I browned them in a large skillet and completed them in the oven on 350 for 20 minutes. My family loved them. My daughter even had this meal for breakfast the next day!

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Nikky J

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Brownsburg, Indiana, USA

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Reviewed: Nov. 18, 2008

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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Tara

Cooking Level: Expert

Home Town: Western Springs, Illinois, USA

Living In: Cambria, California, USA

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Reviewed: Nov. 18, 2008

I just hate people who review recipes and start with "the only changes I made were", but here I am doing that. My hubby doesn't like blue cheese, so I substituted some very flavorful swiss instead. After reading several reviews about it not being flavorful enough, I sauteed mushrooms, onions and garlic in a little of the bacon grease. Mixed the spinach, swiss, mushrooms, bacon, onion and garlic together. It was OK, but still not quite flavorful enough for us. I do like blue cheese so perhaps I can try it when he's out of town.

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Reviewer

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Reviewed: Nov. 18, 2008

What a delicious dish! I have made this several times and it takes substitutions or additions very well. I have added pine nuts, mushroom, garlic, onions and replaced the Blue Cheese with Feta, added Oregano and Basil and also wrapped the bacon around the chicken and baked it instead of putting the bacon in the stuffing. Any combination I make has turned out well and this is my go to recipe for guest dinners. I can make it ahead of time and take it from the fridge to the oven when I get home from work! It always looks like it was difficult to make and my guests love it!

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ZvilleMom

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Nov. 18, 2008

Good recipe...I sauted onions and garlic and added to the spinach and cheese mixture. I too did not flour and brown. I seasoned the chicken with salt and pepper, added the spinach/cheese mixture (I used feta), folded over and baked 15 minutes covered and an additional 20 minutes uncovered. It's deelish but needs a sauce. I used the pan drippings and created a tastey sauce.

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Linny

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Reviewed: Nov. 18, 2008

My family enjoyed this very much, even though I thought they wouldn't because of strong blue cheese is. However, I would make one modification. Instead of flattening the chicken breasts and trying to fold or roll them around the filling, it is WAY easier to cut a pocket in them to stuff them. It looks nicer that way as well.

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WILDWIRE

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Reviewed: Nov. 18, 2008

This is SO amazingly good!! I try to live the low carb lifestyle so I ditched the flour, and didn't fry it before I put it in the oven. Threw in some chopped onions and minced garlic, and used half feta and half blue cheese - was phenomenal!!

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Lauren Leigh

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2008

Great Recipe! It was easy to follow, and the results were great.

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Altaviese

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Reviewed: Nov. 17, 2008

This was the daily emailed recipe, it sounded good so I gave it try. Wow!! What a great treat! I love blue cheese and spinach so it was perfect for me. My husband thought the blue cheese was a bit strong and thought it lacked something. He thought maybe mushrooms and garlic. We will definitely make this again though. Yum Yum!!

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reah1125

Cooking Level: Intermediate

Living In: Erie, Pennsylvania, USA

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Reviewed: Nov. 17, 2008

YUM! We really enjoyed this recipe. I followed it exactly except I used half feta and half bleu cheese for fear that I didn't like bleu cheese that much. Next time I'll be brave and use all bleu cheese. Also I didn't brown the chicken in olive oil as it doesn't give a nice sear to the chicken, so I reserved about a tablespoon of bacon fat and used that instead. Made a lovely crust that added beautifully to the savory flavors inside. Thanks, Judy! I wish I were as inventive!

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