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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JillyBean

Cooking Level: Expert

Home Town: Seaford, Delaware, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Mar. 27, 2008

This was great! Easy to make, tasted good. I added small pieces of roasted red peppers in with the Feta Cheese. Definitely a keeper, and thanks for sharing!

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jojolake

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Reviewed: Mar. 19, 2008

Awesome recipe! I will definitely put more cheese on it the next time, but other than that, it was awesome! I wish my noodles would have come out just as good ;)

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Crystal

Cooking Level: Intermediate

Living In: Acworth, Georgia, USA

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Reviewed: Mar. 19, 2008

This is a good easy dinner that I have made a few times already. I buy the thin sliced chicken breast to save time/mess on pounding chicken thin. It makes smaller pieces so expect 2 per person. I also add chopped sundried tomato's to the feta.

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Lynn

Cooking Level: Intermediate

Home Town: Hampton, New Hampshire, USA

Living In: Richmond, Virginia, USA

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Reviewed: Mar. 18, 2008

The chicken and feta went very well together. Delicious. My only problem was using too big of breasts. 3 out of 4 were much too big and I had a hard time pounding them to size. Next time I'll use much thinner breasts to begin with.

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wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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Reviewed: Mar. 17, 2008

Easy and tasty. Will make again.

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grilledcheesemama

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 12, 2008

I loved this recipe. I've made feta stuffed chicken before but this recipe is super easy and good. I added mushrooms. Yummy.

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Casey

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Reviewed: Mar. 11, 2008

Great recipe! I used the advice in some of the reviews and used egg to apply the bread crumbs to the chicken. Other than that, I followed the recipe and it was quick and easy to make and absolutely delicious! I'll definitely be making this again.

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Messy Cook

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2008

This recipe was ok. I added sun-dried tomatoes to the feta to give it a little more flavor but overall this recipe was nothing to write home about. WIll save it for an easy mid week meal here and there.

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Kathleen

Cooking Level: Beginning

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Reviewed: Mar. 6, 2008

This is my husbands favorite main dish. I use the crumbled feta cheese that has herbs in it as well. Also I dip the chicken in egg before breadcrumbs.

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Sam84jo

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2008

Used egg before bread crumbs and drizzled sun dried tomato olive oil on top. This is absolutely delicious.

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terry ny

Cooking Level: Intermediate

Home Town: Albany, New York, USA

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Reviewed: Mar. 5, 2008

Great recipe. Made this last night and used plain feta, fresh basil and diced tomatoes. I also added some garlic seasoning to the chicken before adding the bread crumbs. But I will say that drizzling a little butter over the stuffed chicken prior to baking adds a ton of flavor. Just don't over do it!

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DJTHEO

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Reviewed: Mar. 3, 2008

This was a very good recipe! I found it last minute, so I didn't have all of the ingredients and just used what I had. I use low fat feta, sprinkled some dry basil flakes, and topped it with a piece of roasted red pepper. After folding, I followed the other suggestions and used egg to help the bread crumbs stick. It came out really good and was SUPER easy to make. I would definitely recommend!

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Elizabeth

Home Town: Cherry Hill, New Jersey, USA

Living In: Washington, D.C., USA

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Reviewed: Mar. 3, 2008

delicious chicken. I love feta so this one was of course a big hit. I made it for my mother and father in law and they loved it as well. I will be making this one again in the near future!

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Heather

Cooking Level: Intermediate

Living In: Abbotsford, British Columbia, Canada

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Reviewed: Mar. 2, 2008

This was delicious! I followed some of the recommendations. I had chicken cutlets on hand, substituted garlic and herb feta cheese, and added in sundried tomatoes, which really enhanced the flavor. I also dipped the chicken in egg, which helped the breadcrumbs to stick to the chicken. I served it over linguine, and mixed the left over tomatoes and feta cheese with the pasta. Yummy!! I am usually picky about my chicken, and this turned out very juicy and flavorful. I will definitely use this recipe again.

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CarolynPSU

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 25, 2008

It was really good. My boyfriend said it was a keeper. I did use egg to get the breadcrumbs to adhere. I also didn't layer them in the pan. I did spray the top with a little olive oil to get the top more crisp. Also, I added a little red and black pepper, but that is just because I like pretty much everything I eat with a kick.

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NM

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Reviewed: Feb. 24, 2008

My husband and I love this recipe! Instead of following the recipe exactly, I made these changes: 1) bought chicken breast cutlets, 2) bought garlic and herb feta cheese, and 3) bought sundried tomatoes in a jar. The cutlets come out perfect after 35 minutes in the oven and the garlic and herb feta give it extra flavor and you can cut up and add as much sundried tomatoes as you like. This was so easy to make, yet tastes so refined. Thanks for the recipe! It will be used the next time I have guests.

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SGRMAG574

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Feb. 22, 2008

I tried this recipe mainly because I am following a high protein/low fat and carbs diet. It was delicious! I repeated it, using one reviewer's suggestion of adding sun-dried tomato, resulting in an even tastier dish. I will repeat again, this time adding Italian peppers.I agree that adding more breadcrumbs, well-seasoned with herbs, salt and pepper, added both to the texture and to the flavour.If you make the crumbs from wholewheat bread, that makes the dish healthier and slightly less calorific.

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