I've made this several times, and it is always well-received. For best results, pound the chicken to 1/4"-1/2" thickness so it's easier to "stuff"--put the bacon and cheese inside and fold the two edges over. You don't even have to secure it with toothpicks if you lay it seam side down. I love it with feta cheese but my husband isn't a big fan, so I've also made it with jack, which adds a nice, smooth flavor that still goes well with the oil mixture. Basil also works if you're not a big oregano fan. I usually cut down the oil and add a bit more lemon juice, and it's still yummy. I like it best with a green salad, asparagus and sauteed zucchini, but my husband likes it best with baked sweet potatoes and green beans. It really is versatile enough that you could eat it with whatever suits you.
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