Reviewed: Oct. 26, 2009

I changed this recipe a lot, and it was pretty good. I used italian seasonings and italian salad dressing on the bread crumbs, and also drizzled olive oil on the chicken. I didn't have tomato-basil feta, and I actually had some pesto on hand so I stuffed the chicken with both pesto and feta. I served the chicken on a bed of sauteed red peppers, onions, and grape tomatoes, seasoned with italian seasoning and garlic. It was tasty, and I'd probably make it again... with all of those changes! The one thing I'd advise anyone is to make sure you put enough feta in... I definitely didn't.

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ajhorse21

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Reviewed: Oct. 26, 2009

I cook a lot with feta because I love it. This was good but very average. I think it is a good base recipe and could be added too but at is it is rather plain. The bread crumbs absolutely need a liquid agent such as butter or olive oil otherwise they don't crisp

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felix

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Reviewed: Oct. 8, 2009

Delicious! I only had plain feta so I added basil and garlic to it. I also did not use bread crumbs. It was delicious....even my picky 8-year-old loved it.

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katieroth

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Reviewed: Oct. 4, 2009

This was so good and easy!

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Emily

Cooking Level: Expert

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Reviewed: Oct. 3, 2009

Just made this and it's delicious! Used regular feta as that's what I had on hand. I added chopped kalamata olives, tomatoes, basil, garlic powder and a little olive oil to the feta filling. And as per other reviewers recommendation I coated the chicken in egg and then breaded the whole thing then added filling, spraying it will olive oil cooking spray prior to cooking. Used toothpicks to keep it closed. Added parmesan cheese, and cayenne pepper to the breadcrumbs. Wow, so good, thanks for sharing!

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Jazmatazz

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Reviewed: Sep. 13, 2009

My hubby and I really enjoyed this. Thanks for sharing!

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MG

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2009

Read the other reviews and made a couple of changes based on what I had on hand. Used crushed seasoned croutons because I didn't have any bread crumbs. I used regular feta and added basil and sundried tomatoes. Pounded the breasts flat, added the feta, and rolled in the crushed croutons. Drizzled a little EVOO and baked for about 35 minutes. Delish! Definitely a keeper.

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Janet

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Reviewed: Aug. 28, 2009

Really good,easy recipe! I used 5 whole boneless,skinless breasts which I just cut open length wise using a sharp knife. I stuffed in the crumbled feta..just eye balling it and rolled the chicken in the Italian breadcrumbs. I sprinkled a little Romano cheese over them then sprayed them with cooking spray. They were crunchy outside,tender and juicy inside and so very delicious.

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BAJANCHEF

Cooking Level: Expert

Home Town: Bridgetown, Saint Michael, Barbados

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Reviewed: Aug. 26, 2009

This was very good! Instead of the flavored feta, I used an 8-oz block of feta that I crumbled, one 2-ounce pack of sun-dried tomatoes (chopped) and 2 tablespoons of fresh chopped basil. I breaded the chicken on both sides and then stuffed it. I served this over angel hair pasta with "Best Marinara Sauce Yet" from this site. Will make again!

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lovemyturtles

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2009

This dish was a hit! I added a few things..For the stuffing mixture I did fresh feta,sun-dried tomatos,fresh basil and chopped red onion. Then breaded it with bread crums and chopped walnuts. It made the outside very crunchy! And served it with garlic mashed pot's! yummy

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chrissiekat

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Reviewed: Aug. 3, 2009

very good but even better if you use plain feta and add fresh or dried basil yourself, some green onions, and some sundried tomatos. Ive even gone crazy a few times and did plain feta, dried cranberrys, rice and corn and stuffed the breast. Yum yum!

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a_hurst

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Reviewed: Aug. 1, 2009

I too stuffed the chicken with sun-dried tomatoes and fresh spinach. OMG! This is sooo delicious and easy.

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DUNTEACHN

Cooking Level: Intermediate

Home Town: Ellicott City, Maryland, USA

Living In: Cape Charles, Virginia, USA

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Reviewed: Jul. 31, 2009

Wow !! an awesome recipe ! Love chicken, love feta cheese, love anything with basil ! And it is quick and easy !

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debby

Cooking Level: Intermediate

Living In: Leonardtown, Maryland, USA

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Reviewed: Jul. 20, 2009

Great recipe & very easy to do. I added spinach into the "stuffing" to give it some extra vitamins. I used whole sun dried tomatoes and fresh basil. I served the chicken with bowtie pasta in a light fresh tomato sauce & broccoli, but still searching for that complimentary side for this dish. Per some of the recommendations, I drizzled melted butter on the top of the chicken before I popped it in the oven. Definitely use more breadcrumbs than the recipes states. VERY delicious & tender, & will make again :)

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glginsf

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Reviewed: Jul. 13, 2009

This was a very quick and simple recipe! I made the recipe as stated with the following changes: I sprinkled Melting Pot's wine and garlic seasoning on the chicken breasts, I cut "pockets" into the chicken breats to stuff it with the cheese, I dipped the stuffed chicken into eggs and then rolled in the breadcrumbs. Tasted Great!

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KHall

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Reviewed: Jul. 12, 2009

I think this one is 4.5 stars. The feta cheese was super yummy with the chicken.

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Mom22Boys

Cooking Level: Intermediate

Home Town: Phoenix, New York, USA

Living In: Tampa, Florida, USA

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Reviewed: Jul. 8, 2009

I thought that this was good, but my husband thought it was a little heavy on the feta cheese.

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Yumalicious321

Cooking Level: Intermediate

Home Town: Littleton, Colorado, USA

Living In: Parker, Colorado, USA

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Reviewed: Jul. 6, 2009

Excellent. Tasty, polished looking, and very hearty. I added some additional fresh chopped basil to the feta mixture, but othewise followed the original recipe. A keeper!

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lazycook

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Reviewed: Jul. 5, 2009

looks fancy with tomatoes and torn basil with feta inside the chicken- drizzled about 2 tbs of butter as others had suggested and definately helped keep it all moist- good

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BrandieCooks

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Reviewed: Jun. 28, 2009

I've made this twice now. I think it's easier to place the chicken in a ziploc for pounding (keeps the counter cleaner and prevents splattering). The 1st time I used plain feta and added dried basil and finely chopped sun-dried tomatoes. I also rolled the chicken in the bread crumbs (didn't measure). To help crispify (yea, I made that word up ;-) ) the breading, I sprayed with olive oil before baking. The 2nd time I used the pre-seasoned feta, and added panko crumbs to the bread crumbs (and sprayed). I liked this method better. Less time prepping, crunchier crust. I've served over pasta, and Greek salad. Great both ways.

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