Reviewed: Jan. 19, 2011

Excellent!! Made as recipe follows. Baked it in the oven at 375* or twenty minutes, then broiled for five on each side. Thank you!

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5 users found this review helpful

Reviewer:

Bevarly

Cooking Level: Intermediate

Living In: Portage, Indiana, USA

Reviewed: Sep. 17, 2010

The rating on this only goes to a 5 but we rate this a 10!!!!!! We used all the bacon and and extra sauce and followed the advice of pinwheel wrapping and make sure the breast pieces are smaller.

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3 users found this review helpful

Reviewer:

stevemo

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

Living In: Shawano, Wisconsin, USA

Reviewed: Sep. 14, 2010

Good summer grill recipe. Very straightforward... although I needed to increase the cooking time for the bacon to crisp.

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3 users found this review helpful

Reviewer:

ChgoOC

Reviewed: Apr. 8, 2010

I really liked the way it looked, next time might try seasoning the chicken first or marinating it for longer.

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3 users found this review helpful

Reviewer:

JEST

Cooking Level: Expert

Reviewed: Jul. 30, 2009

This dish was delicious! Be sure to buy smaller chicken breasts if possible (or slice in half) as larger breasts will be hard to roll. I used light italian dressing to save on calories, and a hickory bbq sauce to match the bacon. I also don't have a grill so broiled instead, and it turned out wonderfully without the bacon burning. Thanks!

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Reviewer:

Hayley

Reviewed: Jul. 16, 2009

We thought these were just okay. We ate it but nothing great. I will not be bothering to make this aagain.

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2 users found this review helpful

Reviewer:

VICKI

Reviewed: May 19, 2009

So, so good. The italian dressing makes this dish...it creates a complexity of flavor that is appreciated by everyone, but is subtle enough that you won't know what the secret ingredient is.

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2 users found this review helpful

Reviewer:

BLyn

Cooking Level: Intermediate

Living In: Sandy, Utah, USA

Reviewed: Feb. 19, 2009

Excellent flavor. Easy to prepare with every day ingredients. I did make a slight change. Used chicken breast tenderloins instead of whole breast. Only had smoked bacon so I used a honey BBQ sauce to get that tangy honey flavor. Also wrapped the bacon with the breast in a pinwheel fashion instead of only on the outside of the breast. Then secured the entire wrap with a toothpick. Turned out so moist and flavorful. Hubby cooked them on the grill and they were ready to serve in less than 30 minutes. Will be making this recipe again and again. Thanks!

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1 user found this review helpful

Reviewer:

HShanks

Cooking Level: Intermediate

Home Town: High Point, North Carolina, USA

Living In: Camp Lejeune, North Carolina, USA

Reviewed: Jan. 22, 2009

Very good! Even better if you but cheese in the middle before you roll the chicken.

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5 users found this review helpful

Reviewer:

missy

Reviewed: Jan. 21, 2009

Using boneless chicken tenderloin strips, I wrapped each in one piece of bacon and put them on wood skewers then placed them in the marinade. Being in Ohio in winter, it was not grilling weather. Instead, after marinating for 2 hours, I removed them to a 9x13 baking dish and baked for 30 minutes at 350, turning once. To crisp up the bacon, I pulled out my cast iron grill pan and grilled them until the bacon was crisp, basting with the BBQ sauce. These were a big hit with my picky kids.

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2 users found this review helpful