Reviewed: Jul. 27, 2008

i took this and twisted it to something else - i stuffed the chicken with asparagus and more herbs and seasoning. and if you add some cheese to the top in the last 5-7 min...much better!

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Domestic Diva

Cooking Level: Intermediate

Home Town: Windham, New Hampshire, USA

Living In: Manchester, New Hampshire, USA

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Reviewed: Jul. 2, 2008

Made with regular feta, but added garlic, Italian spices and a smidgen of havarti to make it more creamy. Very good, but I think sun dried tomatoes would make it better.

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Betty Cracker

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Reviewed: Jun. 26, 2008

Great recipe--my husband even said "good show" after cleaning his plate! I used the suggestions offered in the reviews: I dipped the chicken in egg before the breadcrumbs, I used plain feta and added sun-dried tomato, and I drizzled just a little olive oil before I put it in the oven. Great recipe! Definitely company appropriate but weekday easy.

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beccathecook

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Reviewed: Jun. 25, 2008

I sorta combined this with the recipe for mediterranean chicken. Instead of greasing pan added 1:1 lemon juice and olive oil. Instead of bread crumbs used italian bread crumbs 2:1 parmesan cheese. Also added 1/2 pckg neufatchel cheese (like cream cheese) softened with the blue cheese and 1 teaspoonful garlic powder with the cheese. Secured the rolls with toothpics and the result after 25 minutes was absolutely wonderful. This is an easy quick and absolutely delicious recipe - 5 stars is almost not enough!!!

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Dr. Westcott

Cooking Level: Beginning

Home Town: Pocatello, Idaho, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Jun. 24, 2008

This recipie was great! Boyfriend loved it he even had second helpings! I did season the inside of the chicken breasts with salt and pepper and sprinkled some bread crumbs as well before I added the filling.I used regular feta, fresh basil, sundried tomatoes, and some minced garlic. Didn't want if crispy on the outside so i melted a little butter and drizzled it overtop. Had to cook it an extra 5 min. Served it with some asparagus and seasoned roasted potatoes. Will definately be having this again!

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delight21

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: May 26, 2008

Easy and delicious recipe! I sprayed the tops of the chicken to brown the crumbs. It is easy to change the flavor of this recipe by varying the flavor of the feta cheese. Thanks for the great recipe!

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Virginia M.

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

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Reviewed: May 26, 2008

This was so yummy! I followed the recipe, adding only a little salt and pepper to the tops of the chicken before sprinkling on bread crumbs. I didn't like the way the bread crumbs were "dry" on top. When I make this again, I will spray the tops with some olive oil. But, the whole family lived this recipe. It was juicy and flavorful.

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Gwen

Cooking Level: Intermediate

Home Town: Gastonia, North Carolina, USA

Living In: Shelby, North Carolina, USA

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Reviewed: May 22, 2008

Just awesome, and so easy. Used plain feta, fresh tomatoes, dried basil, crushed Ritz crackers, and olive oil. Did have to bake for about 5 minutes longer. Amazing.

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Liz

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Urbana, Illinois, USA

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Reviewed: May 21, 2008

Considering the ease of preparation, this recipe is good. I bought thin cutlets on sale to avoid having to pound them. I also dipped in egg and breadcrumb ahead of time, then put crumbled tomato basil feta on one side, folded in half and secured with toothpick when I was ready to bake. I put a little butter and garlic powder on top and baked for 25 minutes. I would watch the baking time. With thin cutlets, 30 minutes could leave you with dried out chicken. My husband loved this, and said it was good enough for company. Considering the fact that the chicken is low fat and the feta is 80 calories an ounce, this only tastes fattening. I will make it again.

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Cathy from Huntington NY

Cooking Level: Expert

Home Town: Huntington, New York, USA

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Reviewed: May 13, 2008

Quite good. I made the following revisions:- used regular feta cheese - added sun dried tomatoes - used one beaten egg to hold coating - used panko seasoned with oregano, garlic salt and pepper for coating - did not add crumbs to bottom of pan.

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SUNDOWNER02

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: May 12, 2008

Excellent recipe... we use this all the time, because it's delicious and because it's easy!

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ETAINL

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Reviewed: May 4, 2008

My husband (a feta lover) scarfed this down. I will have to make again for him. I will make mine the way I love it with mushrooms and muenster. Added a little evoo to the tops for some browning. Overall, a nice simple middle of the week recipe.

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Wendy

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: May 2, 2008

This was super good! I used Kashi fire roasted vegetable crackers instead of bread crumbs, and sprinkled some crushed red pepper on top. It was delicious!

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cookinqueen

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2008

This was a great recipe!! My family loved it.

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BONLEIGH

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Reviewed: Apr. 21, 2008

great, I used regular feta and fresh tomatoes.

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Kirstin

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Morrow, Ohio, USA

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Reviewed: Apr. 8, 2008

This recipe was a good way to use up my leftover feta cheese but it wasn't fabulous, just okay for me.

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jctnme

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Apr. 2, 2008

This was excellent!! My husband went nuts over it and I thoroughly enjoyed it. I did use egg before I rolled the chicken in the bread crumbs, and instead of tomato basil feta, I chopped up some fresh tomatoes (very finely chopped) and fresh basil and a dab of olive oil, mixed them all together. It was divine.

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lindsay1

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Reviewed: Apr. 1, 2008

This recipes is so easy and delicious! Honestly, just keep the tomato/basil feta on hand and when company "stops by", you're known as a gourmet chef! :)

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DEVILISHDEVA

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Reviewed: Mar. 31, 2008

5 stars for EASY, Healthy, and AMAZING! I used light feta (plain) and added fresh basil and sun dried tomatoes - very flavorful. Family members loved it. I served it with angel hair pasta tossed with fresh garlic, basil, lemon and olive oil. Thank you for sharing this recipe!

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JENNYHAY71

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Monterey, California, USA

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Reviewed: Mar. 31, 2008

We really enjoyed this dish! I have stuffed chicken many ways but had not thought of feta cheese. I dip the chicken in egg before rolling in Italian bread crumbs and sprinkle the dish with oregano and drizzled with a small amount of olive oil. I served it with rice pilaf and steamed asparagus! This will become a favorite!

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