Reviewed: Feb. 4, 2009

Not sure if I would make these again - just not a fan of stuffed-chicken items -but it was good!

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jennnnnn

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Feb. 2, 2009

This was excellent served with mashhed potatoes and fresh green beans.

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ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Jan. 10, 2009

I just made this and it was pretty good. I just wish the crust was harder. It was soft and I did all of the suggestions. I melted butter and added parmesan. I'll try again.

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Butta25

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Reviewed: Dec. 28, 2008

Easy to do, particularly if you buy chicken cutlets, which don't need to be pounded. A nice quick meal. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Dec. 15, 2008

I tried this recipe to see if I might want to make it for a dinner party. I did not care for it much. It was really easy to make and I was excited about the feta in the middle of the chicken, but I just didn't like the way it turned out. The breadcrumbs on top and bottom just make it too dry. I don't think I'll be trying this one again. Sorry.

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Amy

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Reviewed: Dec. 13, 2008

I made it two days ago exactly as the recipe stated and it was mouth wateringly delicious! I plan on making it again tonight. After reading all the reviews, I thought that I had made a mistake by buying the feta with sundried tomatoes (as called for in the recipe) instead of buying fresh basil, sun-dried tomatoes and plain feta cheese. However, I think the results are spectacular. I'm sure it is slightly better with fresh ingredients but I can't imagine that it is worth the extra cost and effort. This simple recipe is definitely going to be a favorite in my household.

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Brandy

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Nov. 19, 2008

I'm giving this a 5 star rating because it is just so easy, and it always comes out delicious

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onlyever42

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Reviewed: Nov. 17, 2008

I hate to review with a changed recipe but I had to try the fresh basil and sundried tomatoes (which I wouldn't have found if someone hadn't put in review :-). I also used garlic herb feta and egg first then bread crumbs with a sprinkle of garlic powder. I had very thick/big chicken breasts so I cut a pocket and stuffed them and had to cook about 45 minutes. 3 men, 1 woman and myself were hugely impressed! Super moist chicken and great flavor! Served with wild rice and sauteed asparagus and onions

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dnuts

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Fullerton, California, USA

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Reviewed: Nov. 4, 2008

Excellent base recipe that has opened the doors to so many idea's. Thanks Debbie, great recipe.

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Ally T

Cooking Level: Intermediate

Living In: Stittsville, Ontario, Canada

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Reviewed: Oct. 10, 2008

This is so delicious! We've made it many, many times. You just have to be careful about the cooking time so its not still pink.

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ALEA2045

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Reviewed: Oct. 9, 2008

This was fantastic! I followed others advice on the stuffing. For my picky preschooler's piece - I stuffed it with one of her string cheese sticks instead of feta and she loved it. It was great because my husband and I got to enjoy our "adult" version and my preschooler got to enjoy her "kid" version!

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mollyva

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Warrenton, Virginia, USA

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Reviewed: Oct. 2, 2008

This recipe is wonderful! One of my boyfriend's favorite! I followed some of the other advice and used plain feta and added my own sundried tomatoes and basil. I also drizzled some butter on top while it was baking. Great recipe!

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Stacy S.

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Reviewed: Oct. 1, 2008

YUM! I really liked this recipe! However, mine would have to be called Blue Cheese chicken because I didn't have Feta =). I took the advice of other posters and added fresh chopped basil and some of the jarred sun dried tomatoes...I don't know who was the first to suggest the fresh basil and sun dried tomatoes but BRAVO! Great flavor! I wanted to marinate my chicken in Robusto Italian Dressing but forgot so I poured the dressing over the chicken after I rolled the cheese mixture in it...then I sprinkled bread crumbs over it...YUMMY! I will definitely make this again! I can't wait to try it with Feta cheese!

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pegvg

Cooking Level: Intermediate

Living In: Hamburg, New Jersey, USA

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Reviewed: Sep. 27, 2008

Everyone LOVED the filling! I'm dying to add chopped scallions to the inside since the feta has such a distinctive,strong flavor. I too (like another reviewer) used sundried tomato pesto and it came out great. With a couple tweaks, this is going in the permanent recipe box!

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Ernsk

Cooking Level: Intermediate

Living In: Erlanger, Kentucky, USA

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Reviewed: Sep. 16, 2008

This is an excellent, very easy recipe. I used plain feta and sun dried tomatoes out of the jar. I used far more than the recipe called for. I don't think the recipe uses nearly enough. Then again, I really like feta. I also secured the rolled chicken breasts with toothpicks. They cooked perfectly in the allotted time and looked really pretty. This is a great meal to serve to guests. It can be made ahead and popped in the oven right before dinner. Will definitely make again.

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DENVERISVERYCUTE

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Reviewed: Sep. 11, 2008

I didn't have flavored feta cheese, so I mixed regular feta with sun dried tomato pesto. This added even more flavor. I drizzled melted butter over the chicken 10 minutes before removing from the oven. Try to keep all of your chicken breasts the same size so as not to overcook. Next time I will cover with foil for the first 15-20 minutes.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Sep. 5, 2008

I used boneless thighs and they were very moist and tender. Very quick and easy to prepare, yet good enough to serve to guests!

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Elaine

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Reviewed: Aug. 22, 2008

This was a good recipe. I made a few changes. I added two cloves of minced garlic and some snipped fresh basil to the tomato basil feta cheese. Instead of pounding the chicken, I butterflied it to make a pocket, stuffed the chicken with the feta mixture, and then dipped the chicken in egg, and in a mixture of seasoned bread crumbs and parmesan cheese. I drizzled about one tablespoon of melted butter over the top, and baked as directed in the recipe. My family thought it was good and I will likely make it again!

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marcy

Cooking Level: Intermediate

Home Town: Lehigh Valley, Pennsylvania, USA

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Reviewed: Aug. 5, 2008

Delicious! I separated all the stuffing ingredients - sundried tomates, basil and feta - instead of the all-in-one cheese. I also added some minced garlic for flavour. Absolutely delicious!

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Beaner

Cooking Level: Beginning

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Reviewed: Jul. 29, 2008

This was a great change for chicken. I used regular feta and crushed butter crackers in place of bread crumbs. The crackers i seasoned with salt, pepper, and a Greek seasoning. My husband who can't get enough feta (Greek as he is) loved it. The only thing I might do next time is marinate the chicken in a Greek dressing to go with the theme and give the chicken a little more flavor.

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Amber

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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