Reviewed: Apr. 12, 2008

Wonderful. Only thing I did differently was cut the olive oil in half to reduce some calories & fat, and upped the lemon juice just a tad. It might be good if you tried marinading the chicken in the olive oil and stuff for a few hours first. Soooo good. This is going to be a regular in our house for sure. Thanks!! :)

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steph webb

Cooking Level: Expert

Home Town: Midwest City, Oklahoma, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Mar. 26, 2008

Made this again, months later, tip, marinate the breasts in the oil/lemon sauce for an hour or two, pound them out a little first, added minced garlic, little onion powder, also added chopped artichokes, and alittle sour cream to the stuffing mixture, goat cheese instead of feta, cooked and crumbled the bacon before adding it, also put some on top of the chicken once it was wrapped, whole entire family devoured :) Tastes incredible! Big hit with the family! Used goat cheese instead of feta as bacon is so salty already and LOVED it! Pounded the chicken also and it made for great folding. Will make it again!

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USMCwifey

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Mar. 24, 2008

This recipe was really good, but I changed it up some after reading some of the reviews and I probably will change it a bit more. I used the goat cheese and crumbled bacon inside the chicken, with a partially cooked slice wrapped around the whole thing. The chicken was thick enough that instead of trying to pound it flat, I used a knife to cut it in half starting at the thickest part of the breast and going down the length, leaving a section connected along the opposite side of the incision. The chicken will be thin enough and perfect to stuff. I didn’t have fresh garlic, but garlic powder seemed to work just fine. I used way more lemon juice about 3tbsps. The one thing I didn’t like was the very strong oregano flavor, it tended to over power everything else, next time I will try halving that.Ok, I’, revising my original review a bit. I cooked this chicken for the third time tonight and here are my final notes. The chicken and bacon prep have remained the same. I still prefer it with goat cheese and actually the garlic powder I think is better. Cut the oregano to 1 t and take the lemon juice to 3T. Follow the rest of the recipe. This is a GREAT dish… LOVELY blend of flavors!!!!!!!!

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ANGEL.9

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Mar. 22, 2008

great recipe - I used crumbled feta and crumbled bacon and then wrapped the chicken with prosciutto!! Also added fresh oregano in the chicken - dinner party worthy!

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LORIFROMFAR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 21, 2008

This is great. However, I found it to be a little rich. I will cut back on the oil next time and maybe add some spinach in with the bacon and feta cheese.

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JJPigg06

Cooking Level: Intermediate

Home Town: Anna, Illinois, USA

Living In: Herrin, Illinois, USA

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Reviewed: Mar. 20, 2008

This was amazing. I did pound the chicken first to flatten it more. I let the chicken marinate in the lemon/oil mix while i prepared everything. I used crumbled tomato basil feta. I cooked 5 slices of bacon and crumbled it. I mixed the crumbled bacon with the feta and about 1/2 cup of parmesan. Placed the mixture in the chicken,rolled it up and the took a slice of raw bacon and wrapped it around the chicken. Then I rolled in italian style bread crumbs. Placed it in the dish and pour the remaining lemon juice/oil mix over the top.Absolutely no leftovers!!!!!!!!!!!

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KPZ111

Cooking Level: Expert

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Reviewed: Mar. 17, 2008

This was good. Next time maybe a hair more lemon juice. I can't find Feta slices so I used crumbles. Average reaction to this dish was 4.5 stars so I put 5. Thank you.

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: Mar. 15, 2008

Yummy yummy! Used two pieces of bacon per chicken breast. Added more lemon juice and was a little more generous on the sauce overall. Yummm!

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annabanana23

Home Town: Dekalb, Illinois, USA

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Reviewed: Mar. 7, 2008

This recipe was GREAT. Since i dont eat pork, the only change i made was turkey bacon. Other than that, everything was awesome.

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foodlooover

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Reviewed: Feb. 26, 2008

Really good! I liked how the cheese stayed inside the chicken instead of oozing out like Swiss. The bacon I used was not my regular brand and cooked up to nothing, so it didn't add much. Everyone liked this, hubby even had seconds. I am used to pounding chicken, so this was fairly easy and quick to make. I made it according to recipe, and the "sauce" was tasty too. I might put some chopped olives inside the chicken next time. (And GOOD bacon:)) Thanks for adding another tasty chicken recipe to my rotation!

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RACHIEH

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Zeeland, Michigan, USA

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Reviewed: Feb. 17, 2008

I can't say enough good things about this recipe! It's super easy, and it tastes fantastic! Definitely a new family favourite!

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Miranda

Cooking Level: Beginning

Home Town: Chesterville, Ontario, Canada

Living In: Peterborough, Ontario, Canada

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Reviewed: Feb. 1, 2008

These were awesome.. Even my kids like them. My son asked me to make them again. Everyone loved them.

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heather7399

Cooking Level: Expert

Living In: Lake City, Florida, USA

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Reviewed: Feb. 1, 2008

Very rich, very yummy!

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Galley Wench

Living In: Rockport, Maine, USA

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Reviewed: Jan. 23, 2008

Very tasty and easy to make. Used real bacon bits instead of strips and it was a good time saver and tasted great. Next time I will try adding mushrooms like some others suggested.

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Kidd

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Reviewed: Jan. 21, 2008

I barely followed this recipe as written so here's what I did. I marinated the chicken in a Greek vinagarette all day, pounded it out flat and stuffed it with spinach (I sauteed it first), crumbled bacon, herbed feta cheese, and tomatoes. I then wrapped two slices of bacon around the chicken secured it shut with toothpicks, put it into a baking dish, drizzled a little more dressing over top and baked it at 350 for a bout 40 minutes. Before serving I sprinkled a little more feta over top and served this with roasted red skin potatoes, green beans and a salad.

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bdw1

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2008

mmmmm mmmmmm Good. I really liked this dish. I didn't change a thing in the ingredients. A must try!

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PUDDINMD

Cooking Level: Intermediate

Home Town: Prince Frederick, Maryland, USA

Living In: Rocky Mount, North Carolina, USA

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Reviewed: Jan. 16, 2008

Delicious! The flavors were fantastic. I doubled the sauce and served it over wild rice with a tomato and cucumber salad on the side. Yum!

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Juli

Cooking Level: Intermediate

Home Town: Poway, California, USA

Living In: Provo, Utah, USA

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Reviewed: Jan. 15, 2008

There are no words to describe how delicious this was...do yourself a favor and make it tonight!

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Culinary Cutie

Cooking Level: Intermediate

Home Town: Santa Paula, California, USA

Living In: Laughlin, Nevada, USA

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Reviewed: Jan. 3, 2008

What a great tasty recipe! I added less olive oil than prescribed. However, I will not include the olive oil to the mixture the next time I'll be preparing this dish; personally, I don't believe there's any need for it to be part of the lemon juice / garlic mixture. At best, I would substantially reduce the amount of olive oil. My other suggestions include adding extra crumbled bacon and adding lemon pepper to the lemon juice / garlic mixture.

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