Reviewed: Aug. 8, 2009

We really enjoyed this, but I question the cooking method. There was definately not enough flour mix to coat the chicken with before cooking & once I covered & simmered, all of the cheese melted out. Plus, it was just swimming in a huge amount of broth that really had no use??!! We really liked the flavor, just wish we could taste the cheese too!!

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Reviewer:

lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Aug. 4, 2009

Nice, but not distinctive flavor. Other than the feta, nothing really "popped", so that it mostly tasted like chicken w/ a bit of lemon.

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DJRM77

Cooking Level: Expert

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Reviewed: Jul. 1, 2009

Good, but my children didn't like it at all.

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Kristy

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Reviewed: Jun. 27, 2009

I thought this was just ok. I think you need to pound the chicken down as small as possible - otherwise it's just too much chicken.

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Cassie

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Reviewed: Jun. 19, 2009

Wonderful! The only changes I would consider would be to increase the amount of vegetables, add the spinach shortly before the cooking is complete, and increase the amount of sauce. I did find that I needed a little more flour to coat the chicken. I will definitely make this again and again. Thank you!

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AnnaRenee

Cooking Level: Intermediate

Home Town: Kane, Pennsylvania, USA

Living In: Saegertown, Pennsylvania, USA

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Reviewed: May 19, 2009

Pretty tasty and it looks like I worked so much harder than I did - Thanks for making us all look good!

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maxcal

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Reviewed: May 13, 2009

This was SOOOO good. I used broth instead of boullion, so the sauce was a little bland, but that was my fault, not the recipe. I used balsamic instead of lemon juice and it added just a touch of sweetness that was perfect! This is a hit and will be a repeat performance in our houes!

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MomZilla (Evin)

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: May 13, 2009

This is a keeper! I wanted to make it two days in a row but didn't..So very good.. Thank you!

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JO

Cooking Level: Intermediate

Living In: Coeur D Alene, Idaho, USA

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Reviewed: May 5, 2009

This recipe was amazing I have never tried greek anything but, this recipe was outstanding. Its definitly different from the usual baked chicken and was so simple!

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blinksgirlie006

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: May 3, 2009

excellent recipe, very tasty, easy to make, wonderful presentation for entertaining

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randy

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Reviewed: Apr. 27, 2009

really good, I will double the spinach next time and add corn starch to thicken up the sauce. I served this over couscous cooked in chicken broth. Easy and good, I will make this again soon.

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shanaT

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Reviewed: Apr. 6, 2009

great dish very impressive for guests amazing flavor and easy enough for any night. I used bone in chicken breasts and stuffed filling under skin which crisps up very nice when pan fried. also very good with boneless skinless and healthier but i do perfer the bone and skin on for a treat.

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angela

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Reviewed: Mar. 27, 2009

Very good! Lighter than expected, without being bland. I used chicken broth instead of bouillon and water. My only real beef with this recipe is the skimpy amount of spinach called for. I ended up using th whole package I had (7 cups!) and could have used more by the time it shrunk down. Still, it's a keeper! Thanks for the recipe. :)

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Mar. 21, 2009

Really good recipe that deviates a bit from the way I usually use up chicken breasts. I added a little extra lemon to the chicken broth mixture and used some frozen spinach after realizing I didn't have fresh. In the future, I'm going to cut pockets into the chicken and stuff it, rather than securing it with toothpicks. I found using the left over flour in the broth didn't make much of a difference in the overall outcome and the sauce was still a little watery, so feel free to omit it, or use cornstarch if you're looking for a thicker sauce. Definitely going to try this again. Both my parents LOVED it.

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Ryan

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Los Angeles, California, USA

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Reviewed: Mar. 21, 2009

This is a great dish. We felt as if we were eating an entree at a restaurant. Although I would advise that there needs to be more feta cheese and flour as prescribed. I would reccommend at least twice as much. This is one dish that you have to eat the same night because the next day, all the juices are gone. Pasta goes great with it!

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Dr.ElizabethThomas_TX

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Reviewed: Mar. 20, 2009

Amazing! Simple, beautiful, definitely "company worthy". Served over browned Israeli couscous with lemon on the side. Next time I will use a little less feta to stuff the chicken breasts and add the spinach later as adding it when you add the liquid really kills it! Still tastes great but I like mine a little less...mmm...dead. All in all...excellent!

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kaniger

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 7, 2009

I have made this recipe several times in bulk to take to parties and get togethers -- it gets rave reviews every time and there is never anything left. I follwed the recipe as described -- I wouldn't change a thing!

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ebrinx

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 4, 2009

My family loved this. My daughter asked me to make it again the next day for dinner! This will definately stay in my recipe box.

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LASHAY77

Cooking Level: Professional

Home Town: Mansfield, Texas, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Feb. 27, 2009

Excellent! Looks and tastes great and is easy to prepare. I didn't change a thing except cut the recipe in half, but mine took more time to cook than the recipe indicated. I'll add more spinach next time only 'cause we love it. TY Oakley for a wonderful meal which we'll enjoy often.

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