I am giving myself a 3 star not the recipe itself because I think I messed it up. The receipe looks gorgeous and the ingredients are perfect for one another. I have read everybody's comments and am still at a loss to why this did not turn out as I expected. Maybe it was the quality of my ingredients? My feta was a smooth variety which is not as flavoursome as others I have used. It had no bite. Was not mad on the sundried tomartoes I used, again they were without bite. My topping was store brought cornflake crumbs which turned out horrible. Don't know what I was thinking.... I will use homemade breadcrumbs next time and not be so lazy! I might try frozen spinach as others have suggested and season my mushrooms while cooking. Never one to give up I am going to give this another go next week and try hard not to stuff it up! I am positive that it will be Perfect next time. I will let you all know how I go. Smiles from Austalia(:

This was really really good! I made just a few changes...first I used italian bread crumbs instead of making my own and in place of sun dried tomatoes I used roasted red peppers...which made this awesome! I didn't leave the stuffing in the freezer for the full 30 min, maybe just 15 or 20 min. The stuffing is just incredible and also makes a great dip! I also pounded out the chicken and secured with toothpicks. This cuts down on the cooking time. My BF also really liked this. I will be making this again and might even make the stuffing seperately as a dip!

This is my go-to recipe. When I am having people over, I make this because I know it will be good. And I hardly ever use all of the things listed, I use what I have out of the green onions, sun-dried tomatoes, spinach. It is so good! You can even use shake and bake to make it easier.

I thought this had a good taste, but the feta cheese is really strong. I would have liked this more if the cheese would've been more of an accent taste. My husband thought it was alright, and my kids hated it. If I made this again I would use either cream cheese or ricotta cheese in place for the feta and only use a little feta for taste. Also, I would use italian bread crumbs instead of all the work for the coating.

Wow, this was so yummy! REALLY flavorful and received rave reviews. I'm not a fan of tomatoes, so I made half the stuffing with roasted red peppers, which worked VERY well (the tomato eaters enjoyed theirs equally as much). I used a bit more sour cream and garlic than called for in the recipe. I used a large bottle of Newman's Own Italian Dressing to marinate the chicken. I made the bread crumbs as directed. It wasn't difficult at all, but make sure you leave your bread out to stale it a few days in advanced, and this recipe makes a LOT more bread crumbs than you need. I will modify that next time. The recipe also made enough stuffing for one more chicken breast, so I will add one more breast next time. But this time I cooked the extra stuffing on its own and it was gone by the end of the night! Yum! [I served this with garlic mashed potatoes and Italian peas, a perfect combo!]

I made this last night and it was incredible! The prep work was worth it. Like others I used bread crumbs instead of making my own and that did save a little time other than that I followed the recipe exactly. The cook time was more like 35 minutes though. I have some leftover "stuffing" mix and am freezing it to use another time. I hope it holds up in the freezer!

The name says it all. After baking it, I transferred the chicken to a pretty platter and placed it in the warming oven until we were ready to sit down to dinner. (Approx. an hour) It was moist and tender. I used Ricotta instead of Feta cheese and omitted the mushrooms. I used Pepperidge stuffing and pulverized it in my food processor. I did not marinate the chicken breasts ahead of time but poured the marinade on top of the stuffed chicken breasts and sprinkled a generous amount of the bread crumb mixture over it.

So So good!! Took a little bit of time but so worth it!! I also used corn bread stuffing mix to cut back on the time. The feta spinach dip was so good. we had some left over and used to dip veggies as an app. Even my husband who is not a feta fan loved it!! A+ thanks so much!!!

Yum, yum, yum! We had so much, that I froze the rest and used it on fish the next day. It was even better on the fish.

Great chicken, lots of flavor! I altered orginal recipe slightly for simplicity. I'm not a big fan of spinach so I used half a package of frozen chopped spinach, thawed and squeezed dry. Instead of making my own breadcrumbs I used Panko (gives a nice texture), mixed with the Parmesan and thyme. I mixed in 1 tablespoon of melted butter to the breadcrumbs to increase toasting. I used baby bella mushrooms and just rough chopped them and cooked with the green onions until both were tender, I added the garlic after removing the pan from the heat so it didn't become bitter. I butterflied the chicken breasts and pounded them thin; stuffed with a large scoop of the filling and folded over...no need to roll the chicken and toothpick. Restaurant quality!!

I made this last night and was really excited. The stuffing tasted great before put it in the ckicken, but the final dish I did not like. I thought that every ingredient worked well together, but the Italian dressing. I will probably not make this again, but if I did I would leave out the marinade. It had enough flavor without that.

This was an absolutely awesome dish! I only made a few changes: I used less feta and added some cream cheese because 1 1/2 cups feta can be expensive, I used a package of frozen spinach, which is much cheaper and I used a yellow onion instead of green onions. Everyone raved about it!

This was an interesting mix of flavors. I enjoyed it more than my boyfriend. He ultimately picked the stuffing out and just ate the chicken. I used thawed frozen spinach in the feta mixture and some Pepperidge Farm cornbread stuffing mixed with a little water and butter for the topping, which saved a lot of time. This dish was not bad, but it's not something I'll ever make again.

I was looking for something different and I found it. These are absolutely wonderful. I did pound them out slightly, and cut a pocket in the breast. Stuffed the chicken sealed with toothpicks and sprinkled the topping on top of the chicken. Baked according to the recipe.

The title says it all. I made a recipe for 10 and it was gone with only 5 of us at the table. PERFECT!

I substituted goat cheese, bread crumbs, and regular chopped thyme. It came out great though! Everyone loved it!

This recipe was awesome. I prefer to use the baby bella precut mushrooms. I just used Italian seasoned breadcrumbs. The second time I made it I also omitted the Parmesan cheese. My husband and son preferred it. They said it was not quite as rich and it cut back on the extra calories.