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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hawngirl56

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Reviewed: Nov. 14, 2008

This was excellent. My family don't eat mushrooms so that is the only change i made.

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PKING9498

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

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Reviewed: Nov. 8, 2008

Very good! More prep time than I'm used to but the recipe looked so delicious and I was feeling ambitious today so I went for it. Made a few changes (who doesn't?) I used store bought bread crumbs and frozen drained spinach. I also omitted the mushrooms at the last minute, we like them fine, but it just seemed like it didn't need them. The ingredients without mushrooms was enough, a perfect blend of flavors and I was afraid the mushrooms might interfere with the "perfection". As it was, I had a little stuffing left over when I filled the 6 flattened breasts to overflowing, so I mixed it with the parmesean and breadcrumb mixture before topping the chicken and baking it. It was a huge hit and I had to beat the fellas away from seconds they didn't need so we can have it again tomorrow. Thanks so much for a well written recipe which explained clearly how to do a more advanced dish!

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jellicle

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Puyallup, Washington, USA

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Reviewed: Nov. 1, 2008

I made this dish and thought the bread crumbs (from bread) were a bit too much and will try italian bread crumbs next time. Also thought the dish could benefit from more cheese all the way around and maybe throw in some mushrooms. I would make it again but would modify with the above. Thanks

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Sarah

Cooking Level: Intermediate

Living In: Burlington, Vermont, USA

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Reviewed: Sep. 25, 2008

This is a little bit of work, but the results are worth it. I would absolutely make this again!

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CAG5563

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Reviewed: Sep. 23, 2008

This was just OK. Not bad, but for the prep time, I didn't think the finished product was worth it. It sounded great but I wouldn't waste the time & ingredients to make it again.

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rlbre25

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2008

Didn't use green onions or sundried tomatoes, used artichoke hearts instead.Was a smidge dry but we will definitely make it again and add a bit more of the oil.

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uc20lbs

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2008

Doubled the recipe for a dinner party, it was a huge hit. I love making this for company, it's sure to impress. I make the filling a day ahead so there is less to do in preperation.

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CAKESOFGRACE

Cooking Level: Expert

Living In: Vienna, Virginia, USA

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Reviewed: Aug. 14, 2008

Absolutely delicious....and very versatile. If you don't have ingredients (I didn't have sundried tomatoes or green onions), it still tastes great. I also used goat cheese (a personal preference) and again, it was phenomenal. I will use this recipe again and again.

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mbsosa

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2008

i was on a special diet when i made these so i didn't do the bread crust coating on them. i did season the outside of the chicken with thyme, pepper, a little oregano and a tad of parmesan and they where still awesome!

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meseasoning

Cooking Level: Beginning

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Reviewed: Jul. 15, 2008

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(:

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Karina

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: Jun. 18, 2008

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!

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Christine W

Cooking Level: Intermediate

Living In: Midlothian, Virginia, USA

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Reviewed: Jun. 9, 2008

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.

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Aubrey M.

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Reviewed: Jun. 8, 2008

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.

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Terri

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Reviewed: Jun. 5, 2008

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!]

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Bacchante

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Reviewed: Jun. 3, 2008

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!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: May 18, 2008

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.

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liz lowden

Cooking Level: Intermediate

Living In: Glendora, California, USA

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Reviewed: May 18, 2008

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!!!

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amanda

Cooking Level: Beginning

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Reviewed: Mar. 31, 2008

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!!

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Andrea

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2008

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.

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emily25

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

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Chicken Breasts Stuffed with Perfection

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