Reviewed: Apr. 8, 2007

This one makes a great presentation. And it tastes good too. Just be careful not to over cook the chicken (like I did!).

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TIMMEL1

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Reviewed: Apr. 5, 2007

Fantastic! Will be making these every time I have leftover Feta!

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OTTOS2

Cooking Level: Expert

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Reviewed: Apr. 5, 2007

I didn't have lemon juice so I substituted vinegar but it was delicious! It wasn't as difficult to make as I thought either. Will definatley make again.

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jubbah

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Mar. 21, 2007

Very good but the chicken needed to cook a bit longer. Also took quite a while to prepare.

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Ginger

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Reviewed: Mar. 13, 2007

This was all in all a good dish. Followed directions exactly. The seasoning was very good although there was a little too much lemon taste on the bottom of the chicken so next time I make it I was use 1/2 teaspoon less lemon juice and more garlic. Also, next time I will use 2 stips bacon for each and mozzarella cheese so you can taste it more. Will definately make again with just a few changes. A definate keeper.

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cburke

Cooking Level: Intermediate

Home Town: Ontario, California, USA

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Reviewed: Mar. 9, 2007

This is an awesome recipe! I used fresh crumbled feta applewood smoked bacon. I didn't cook the bacon first - it cooked fine in the oven. If you don't like feta, try mozarella.

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Jan in Dallas

Cooking Level: Expert

Home Town: Frankfort, Kentucky, USA

Living In: Mckinney, Texas, USA

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Reviewed: Mar. 8, 2007

not sure, don't know if it was the cheese, but we didn't finish the meal. sorry.

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Nicole

Cooking Level: Intermediate

Home Town: Hermiston, Oregon, USA

Living In: Davenport, Washington, USA

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Reviewed: Mar. 2, 2007

This was ok - nothing special. I'll make it again just because it's something different.

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gilliganspal

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Reviewed: Feb. 25, 2007

These were awesome. I'd cook them slower next time to keep them from drying out, and maybe add more lemon juice.

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Lauryl

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2007

I made this last night and it was absolutely delicious! I added one extra clove of garlic and I pounded the chicken breasts flat with a mallet between two pieces of plastic wrap. I used crumbled bacon and feta cheese and just rolled it up and secured with a toothpick. 35 min. was long enough. Such a good combination of flavors!

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Reviewed: Feb. 20, 2007

Very good, will make again.

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Karen Lynne

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Reviewed: Feb. 19, 2007

I thought this would be really tasty but it was very bland. We couldn't even taste the cheese or bacon because the oregano was too overpowering. Sorry I wouldn't recommend or cook this again.

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Elaine

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 15, 2007

I made this chicken last night for Valentines dinner. My whole family loved it. I forgot I didn't have lemon juice, so I didn't add that, and it was still really good. I cooked the bacon till crisp and then crumbled it up and mixed it with crumbled feta instead of slices and rolled the chicken around it and secured with toothpicks. 1 lb. of bacon and about 1/2 c. feta was enough to fill 6 chicken breasts. Then I drizzled the oil mixture over chicken. Great recipe, thanks.

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LISAREC

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Manchester, New York, USA

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Reviewed: Feb. 14, 2007

I stuck with the basics of this recipe, but made a few changes and turned this into a super simple dish that we just inhaled and loved! Here's what I did: I BUTTERFLIED EACH CHICKEN BREAST (I USED 5 OF THEM) AND THEN LIGHTLY SEASONED THEM WITH A SEA SALT/ROASTED GARLIC BLEND AND FRESHLY GROUND PEPPER. I GOT MY PAMPERED CHEF GRILL PAN, LIGHTLY DRIZZLED EXTRA VIRGIN OLIVE OIL ON IT AND GOT IT SCREAMING HOT. I GRILLED THE CHICKEN BREASTS ON BOTH SIDES AND THEN I ADDED 1 T. REAL BACON PIECES, SOME DICED ROASTED RED PEPPERS AND SOME TOMATO/BASIL FETA CHEESE ON TOP AND LET THAT GET MELTED AND HEATED ON THE CHICKEN. IT WAS INCREDIBLY DELICIOUS AND SO MUCH EASIER! GRILLING THE CHICKEN GIVES IT A GREAT FLAVOR WITHOUT DRYING IT OUT! EVERY KITCHEN SHOULD HAVE A GRILL PAN!

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CHRISCAT

Cooking Level: Expert

Home Town: Aliquippa, Pennsylvania, USA

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Reviewed: Feb. 13, 2007

We made this just as is, except cut a pocket into the side of the breast. Husband loved it!

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MeganM

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Reviewed: Feb. 13, 2007

I was very excited to make this recipe because of the good ratings, and it looked delicious, but we didnt like this recipe, not at all. It was aweful, this was the worst recipe I ever made all my life. My husband said it was horrible. Sorry :(

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Jan

Cooking Level: Beginning

Home Town: Cebu City, Cebu, Philippines

Living In: Flushing, Michigan, USA

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Reviewed: Feb. 9, 2007

I made this recipe for my parents as their Christmas present. My mom claimed that it was "better than anything I could get in a restraunt!"

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Meg006

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Reviewed: Feb. 8, 2007

Absolutely amazing. My husband and I both loved this. Served with rice and a gravy made with the pan drippings. I will be making this again, definitely.

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Andrea Gatley

Cooking Level: Expert

Living In: Fruita, Colorado, USA

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Reviewed: Feb. 7, 2007

Excellent!! I used fresh spinach in the mixture as well to add a bit more flavor. My whole family loved it!!

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Kimberly

Cooking Level: Expert

Home Town: West Chesterfield, New Hampshire, USA

Living In: Chesterfield, New Hampshire, USA

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Reviewed: Jan. 29, 2007

I was so pleased with this dish and my husband loved it also. The cheese put a new twist to it and complimented the chicken. Great dish and easy to prepare.

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Dazey

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Feta Cheese and Bacon Stuffed Breasts

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