The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 23, 2009
My family loved this. I used frozen spinich instead of fresh. I also didn't use the freezer technique. I just stuffed and cooked. I also did as another review suggested and ate the left over filling as a dip with Fritos. I will do that at parties but I will omit the tomatoe. It was good but a little too tangy for a dip.
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Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA
Living In: Corinth, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 29, 2009
The stuffing was a little runny...next time I will make this with less sour cream, the flavor was delicious, though!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 2, 2009
When I found this recipe I got very excited. Despite the fact that I did not have most of the ingrediences and tried to make them up myself - it was delicious. I can imagine that when done according the original recipe it rocks! (I made my breadcrumbs mixing plain breadcrumbs, parsley, salt, peper and parmesan. Instead of goat or feta cheese I cut tiny cubes of mozzarela cheese and mixed it with sour cream. I also did not have Italian dressing so I made my own following one of the recipes posted on All recipes) As a side dish I recommend Red Garlic Potatoes posted by MARDI1030. It went perfectly together. If you have kids that like canned fruit - try to serve it with tangerines :-) Yummi
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Cooking Level: Beginning

Living In: Sugar Land, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 23, 2009
Very good! My husband is super picky and even he said it was 5 stars. My 2.5 year old loved it too. Will definitely make it again! Might try a half batch next time though since this made a ton of food. Ended up being more like 12 servings.
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Jen

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 13, 2009
Not bad. May try without the coating next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 7, 2009
Was very good. Will put in less sun dried tomatoes next time; became a little overwhelming.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 29, 2009
Too much cheese in the stuffing, halve it next time
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: May 7, 2009
This recipe is great! Wonderful flavors. I did end up with more stuffing than I could use for 4 breasts, so I simply froze the remaining to use later! Perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 2, 2009
I made this recipe once. It's time-consuming but totally worth it! The chicken turned out moist and delicious, and the "stuffing" was even better!
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Cooking Level: Beginning

Home Town: Metropolis, Illinois, USA
Living In: Hill Afb, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 14, 2009
This was really good. I also cheated and used store bought bread crumbs which tasted just fine. Also sprinkled with olive oil before I baked. I used fat free sour cream and it turned out fine. Very very good and moist. I served it with some garlic mashed potatoes. Delicious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 7, 2009
This did not do it for me. Sorry!
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Amy
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Cooking Level: Intermediate

Home Town: Kimball, Minnesota, USA
Living In: Waverly, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 6, 2009
Pounded chicken thin and used a Roasted Garlic vinagrette for marinade. Let sit overnight. Reduced feta and added ricotta cheese. Added finely chopped baby spinach right into the filling. Omitted mushrooms. Spread extra filling over the top before adding store bought breadcrumbs mixed with parmesan. Drizzled with melted butter. Turned out fantastic. Really impressed my dinner guests. A bit of work, but definetly something I would make again for special company.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 31, 2009
This was an excellent stuffed chicken recipe. The only changes I made were to marinade the chicken in Greek salad dressing (I thought with feta cheese, Greek dressing would be a nice compliment) and drizzle melted butter over the crumbs before baking, this way it gets crispy and stays moist. Thanks for sharing such a yummy dish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 25, 2009
It was great considering I dislike all of the stuffing ingredients separate but they were surprisingly good together.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 11, 2009
This was fantastic! Only, I used bread crumbs with the Tyme and Parmesan cheese added. Also, I used non-fat feta and non-fat sour cream and it still truned out wonderfully with fewer calories and fat. I used Shitake mushrooms too, but chopped them instead of using them sliced. Note: don't use colored tooth picks to hold the breast together or the dye will bleed into the chicken. If you're worried about the work, have the butcher pound out the chicken breasts for you. Sure, the marinating and chilling the filling takes a little time, but if you plan one day ahead, it isn't really that much work.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 15, 2009
This recipe was a lot of work and I would not make it again. It wasn't bad but it wasn't really all that great. There are many easier and better stuffed chicken recipes out there!
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Cooking Level: Expert

Home Town: Lachute, Quebec, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 29, 2008
I was not crazy about the combined flavors.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 12, 2008
I served this for a dinner party for 18 women, they loved it! I butterflied the chicken so I had two smaller pieces (My store sells bionic (giant) chicken breasts) I stuffed them and folded them over and secured with two tooth picks. I allowed the filling to be somewhat exposed which showcased the bright reds and greens of the filling. I did not include the mushrooms and I diced the tomatoes. I did prepare the day before adding the parmesan topping right before putting in oven. For the topping I used italian style bread crumbs and p. cheese with a little butter for a slightly richer taste. Great!
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Cooking Level: Expert

Living In: West Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 30, 2008
This is an awesome recipe! I loved it with fire-roasted red peppers rather than the tomatoes. Didn't have to use toothpicks as the breasts, if pounded thin enough and placed seam side down, stay together well. I used bread crumbs like most others, and drizzled some melted butter over. They were very well received at the dinner party I took them to and I was asked for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 18, 2008
Oh my gosh, I was nervous making this recipe my daughter is so picky. She loved it.....It was fantastic....
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