Reviewed: May 14, 2012

I had such high hopes for this recipe with all the great reviews. But, for some reason, mine seemed a tad bland. I served it over rice. But it just didn't work for us, sorry. It certainly wasn't bad, but just not worth all the work that went into it for a mediocre dish.

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Reviewer:

Mom22GreatKids

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Newburgh, Indiana, USA

Reviewed: May 6, 2012

This was a hit at a potluck. We thought it was a bit too watery. Do not cover while cooking and perhaps reduce the water. We cooked a double recipe and finished one in the oven and one on the stove. Both were equally as good. I would probably add in some yellow bell pepper for another layer of color and flavor.

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monica_lynn88

Reviewed: May 1, 2012

This was a great recipe. I used tenderloins and just sprinkled the cheese on the top at the end. Very easy.

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nursechick

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Cooking Level: Intermediate

Living In: Marina Del Rey, California, USA

Reviewed: Mar. 20, 2012

This is healthy and very delicious!

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shumble47

Reviewed: Feb. 24, 2012

Very good recipe. But I found that the quantities were off. For 4 breasts I needed more flower and more cheese mix than what was called for. But I adjusted and it was very good. I will make this again.

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jenninlaca

Reviewed: Feb. 10, 2012

This was a hit with everyone including my husband who is not a big fan of chicken.

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Patsy

Reviewed: Jan. 18, 2012

I marinated it in the first 6 ingredients, along with garlic, lemon juice and greek seasoning. Rolled up the spinach, tomato slices and feta. I baked it for 40 minutes. Meanwhile on the stovetop I cooked the spinach, cherry tomatoes in chicken broth with cornstarch. Looks impressive.

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Reviewer:

NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

Reviewed: Nov. 27, 2011

I LOVE this recipe - so much so that I claim it as my 'signature' dish. To save time and mess I often skip pounding, stuffing and dredging the chicken. Just saute chicken, set aside, prepare the sauce mixing in the cheese, lemon and seasoning, and add chicken back to the pan for a minutes. The feta does a great job of thickening the mixture. Use this recipe with thick fillets of snapper or rockfish too. Awesome!

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sbmst7

Reviewed: Nov. 11, 2011

In our house we buy boneless skinless chicken breasts and cut them up into bite sized pieces. That allows better portion control for those of us who *ahem* ought to be eating smaller portions. So I modified this recipe by doing that, and quickly pan-frying the chicken before putting it in a casserole dish with ice-cube sized portions of frozen spinach (still frozen), chopped tomatoes, and the feta mixture on top. I covered with foil and put in a 350F over for about 20 minutes, then took the foil off for about 5-10 minutes. I still needed to microwave it before serving for a minute because I hadn't cooked the chicken enough in the pan, and with the foil off the feta began to brown, but this was delicious!! I will make this again, only I will cook the chicken more thoroughly and I will use a tin of tomatoes instead of chopping fresh and also defrost the spinach first. I will leave off the feta until the last 10 minutes so it can release the extra moisture in the oven without me worrying about the feta burning.

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Reviewer:

ANNABELLAMARIAMARIA

Reviewed: Nov. 10, 2011

Like another reader had mention, this is a really great base recipe. I sauteed fresh garlic for the dish and added a half cup of white wine as well and still found it lacking a little in flavor. Red pepper flakes, perhaps a little more lemon juice, garlic and wine and this will be fabulous! I will add more spinach next time as well and will also omit the flour, agree with another reviewer, this would be better for my tastes with a clear sauce. Served this over fettucine. Great recipe with so many possibilities!!

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