Reviewed: Sep. 1, 2007

yummy!!! I didn't have the spinach but it still turned out great, did everything else to the recipe :) But I did add some melted butter on top of the chicken for 5 minutes at the end. ALso, I had too much of the filling so I broke it up and put it in the freezer in a freezer bag and used it the next week, it was so much easier to have that mixture on hand!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TML0701

Cooking Level: Expert

Living In: Rochester, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 31, 2007

I thought this was good and so did my husband. We don't eat a lot of feta so the flavors in the dish was new to us. I really enjoyed it and I will definately make it again. Note: I didn't have oil packed sun dried tomato so I cut up several that I had in a package and I think they turned out great. Thank you for the great recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

WISHME

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Ellicott City, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 16, 2007

I have made this several times and my whole family loves it! I skip the marinade and just season the pounded chicken with Italian spices. I use frozen spinach and a sun-dried tomato basil pesto that is yummy. I just mix the filling in one bowl with no cooking and this makes it fast and easy. For the bread crumbs, I use a ready made herb stuffing mix and put a few pats of butter on top.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sbmplus2

Cooking Level: Intermediate

Home Town: Rison, Arkansas, USA

Living In: Columbia, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 4, 2007

I made these a couple of nights ago, and both my husband and I loved them. I didn't have any sun-dried tomatoes, and for some reason I completely forgot about the green onions (found them on the counter after dinner, oops), but they were still fantastic! I was really pressed for time, so instead of flattening and rolling the chicken breasts, I put them in a casserole dish, covered them with the cheese/sour cream/spinach mixture and sprinkled the breadcrumbs over top. Baked for 25 minutes and broiled to brown the breadcrumbs...perfection! I've already put them on next week's menu.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Food4me

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 30, 2007

Made this tonight for my family and they absolutely loved it! I didn't have onions, mushrooms, or sundried tomatoes, so I substituted canned artichoke hearts, chopped olives, capers, and a little tomato sauce; and wrapped the chicken in bacon...I personally thought it was too artichokey tasting but everyone else loved it the way it was. I will definitely make it again using the recipe how it says too!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shoppingbaby

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fayetteville, Arkansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 24, 2007

Although very time consuming, this is a great dish for your more deserving guests. I will cook this again and again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ali

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 2007

This recipe was awesome...cooked it for the first time last night for a couple of "foodies" -- they absolutely loved it. I used a mixture of whole wheat and white panko bread crumbs (along with the parmesan cheese, pepper, and thyme) for the bread crumbs and it turned out amazingly well. I did brush a little bit of butter on top during the last 5 minutes of baking to give it a bit of a golden color. I also used Paul Newman's family Italian dressing to marinade -- perfect! I will definitely make this again, as you can prepare it well in advance and just pop it in the oven about 30 minutes before dinner!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

aburleson

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 19, 2007

This was delicious and easy to make!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 11, 2007

Good & simple despite what many of the reviews say. I used roasted red peppers instead of tomatoes and store bought breadcrumbs. Next time I will marinate the chicken for much less time or maybe even not at all because it caused too much moisture to seep out during the baking process and made the bottom of the chicken soggy. I seasoned both the chicken and spinach mixture with salt, pepper & bit of cayenne and didn't find this dish bland at all. The finished product was moist, quite pretty, and yummy.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

sdstephanie

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Fullerton, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2007

These were great!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cooksalot

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 5, 2007

This was very good! I didn't freeze the filling mixture for the full 30 minutes, it may have been easier to work with had I done that, but it didn't affect the outcome at all. Instead of using breadcrumbs, I used seasoned cruton crumbs and parmasean cheese, and just lightly sprinkled it on the top of the chicken breasts about half-way through cooking (because I forgot it when I put them in the oven). They turned out great, and looked beautiful. My husband actually thought I had purchased these pre-made and tried to pass them off as my own, that's how "pretty" they were! Very moist and delicious!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

cait2ave

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 2, 2007

This dish turned out fantastic. The only ingredient I omitted was the sun-dried tomatoes and I substituted italian bread for the wheat bread. I served with basmati rice. Truly delicious. Will make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

K.Jean

Cooking Level: Intermediate

Home Town: Washingtonville, New York, USA

Living In: Middletown, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 27, 2007

I felt they were a bit dry. Also, it was quite a bit of work. Everyone gave it a fair rating. Prob. won't make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

rebec

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 25, 2007

Had this tonight. So tasty. Used thin sliced chicken breasts which worked perfectly. The only changes I made were goat cheese instead of feta, and Italian style bread crumbs instead of making my own (used 1/4 cup bread crumbs, 1/4 cup parmasean cheese with 1 tsp italian seasoning - as recommended by previous poster.). I brushed melted butter on chicken before adding breadcrumb mixture. I had filling left over so am defrosting 3 more chicken breasts which will get eaten over the weekend. This can be served with pasta and salad or potatoes and vegetable. Thanks for a great recipe, will definitely be making again.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Susan S

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 22, 2007

This recipe is wonderful! I made a few minor changes in the preparation such as chopping the mushrooms and spinich in the food processor to make the filling a little more creamy and I used sundried tomato and basil feta cheese instead of plain. I used this for a monthly cook off and won! No suprise there - this chicken ROCKS!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Reb Knight

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2007

Wow... just, wow. My husband and I LOVED this recipe, but as always I made some adjustments. First (as recommended by other reviewers), I used Italian seasoned bread crumbs mixed with Parmesan cheese as the topping on the chicken. I also coated the chicken with the breadcrumbs. I also used about 1.5 times the garlic. My major adjustment came in the substitution of one of the ingredients. Instead of feta, I used goat cheese, and that's where the "WOW" came from. If you're a fan of goat cheese, you've got to try it this way. Thanks so much for sharing this amazing recipe - my husband and I have a new favorite dish! Update - I served the "stuffing" as a dip at a party and my guests went nuts for it. Thanks again!

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

Denise

Cooking Level: Intermediate

Home Town: Weymouth, Massachusetts, USA

Living In: Braintree, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 14, 2007

What a delicious recipe! Don't let the lengthy list of ingredients and instructions scare you, you can streamline this is many ways. I used Panko crumbs rather than homemade. I think it makes for a crispier outside texture. Cooking time is minimal if you pound the breasts to 3/8 inch before rolling them. Thanks for sharing this outstanding recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MAGGIE MCGUIRE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 4, 2007

Delicious, I made these for a potluck, and they were gone right away. I do have to say thought that the ingredients for the filling were a little pricy. But the taste made up for it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

preacher'swife

Cooking Level: Intermediate

Living In: Modesto, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 2, 2007

This was a huge hit with my family. I didn't make as big a deal out of preparing this dish as the instructions indicated. I used frozen chopped spinach which I microwaved right in it's package and drained. I also sauteed the spinach and the mushrooms together, let it cool a bit and just added in the cheese and the sour cream. I didn't bother with the cookie sheet either, as a bowl worked just fine in the freezer. We don't care for sun dried tomatos, so I left them out. There's nothing like fresh bread crumbs and I added in garlic and onion powders and some parsley. I then drizzled the leftover marinade over chicken just before it went into the oven. Thanks so much Pregocook for a wonderful recipe!

Was this review helpful? [ YES ]
9 users found this review helpful