Reviewed: Oct. 13, 2007

Very good and chicken not dry at all! I followed the other reviewers, mixed plain crumbled feta, fresh chopped basil leaves, chopped sun dried tomat and 1 clove of garlic chopped. Season chicken first with salt, pepper and I added parmasean cheese to the italian bread crumbs. I stuffed the chicken, rolled and used toothpicks to secure, dipped in egg and then rolled in breadcrumbs. Baked 6 of them at 350 for 40min and half way through I took them out and drizzled olive oil over each one of them. Keeper!

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olliencal

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Reviewed: Oct. 8, 2007

We really enjoyed this recipe and it's a great way to jazz up the traditional chicken. I had a hard time getting the chicken to cook all the way through and we thought the stuffing could be a little zestier so I might try adding some spices the next time I make it. Still very yum!

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lindsey

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2007

Simply delicious, the whole family loved this! I did not have tomato feta crumble, so I placed sun dried tomatoes and feta cheese in the food processor. It turned out terrific! You must have this!

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BGauthier

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Reviewed: Sep. 22, 2007

Pretty good. I didn't have much time to prepare in the oven, so I had small stuffed and breaded pieces of chicken that I pan fried in a little cooking spray until done. Moist and tasty.

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TexasJen

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Sep. 13, 2007

This dish was really good. The kids thought the Feta was a little overwhelming.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Sep. 11, 2007

This is really good! I did what one of the other posters did and added fresh basil with the feta cheese and rolled it. I also added a pat of butter in each. It was really good!

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alohamommy19

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Reviewed: Aug. 30, 2007

What an awesome recipe. After reading some of the reviews, I made a few changes - to the tomato basil feta, I added 2 tbsp of fresh, chopped basil and 1 large clove of minced garlic. I made a pocket in the chicken and tucked in the feta mixture securing with a toothpick. Then I rolled the chicken in breadcrumbs. Since I didn't have seasoned breadcrumbs, I just added some Italian herbs to plain crumbs. As it was a hot night, I cooked the chicken on a sheet on the barbeque - drizzling a scant tsp of olive oil on each chicken breast before cooking. Very moist and tasty.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Aug. 28, 2007

It was good. A new and easy way to jazz up chicken. I also had a few strips of chicken I just laid in the pan and put the cheese on top and then bread crumbs on top of the cheese. The chicken strips were just as good or better than the chicken. Why roll it when you can bake it flat!!

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Stephanie

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Park City, Utah, USA

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Reviewed: Aug. 26, 2007

My chicken came out dry, despite the egg and a drizzle of olive oil half way through the baking time. While I was adding the feta, I saw a similar recipe on the lid that called for a squirt of lemon juice and I thought that added a nice flavor.

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007librarian

Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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Reviewed: Aug. 22, 2007

i love the recipe

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Nathan

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Reviewed: Aug. 19, 2007

This was very good. I modified the recipe by using Mediterranean Crumbles (mozzarella, feta, and provolone cheese) and seasoning the chicken with garlic, basil, and some crushed red pepper. I served the chicken with angel hair pasta and it was delicious! My roommates loved it.

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Clarisa

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Reviewed: Aug. 15, 2007

Good.

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Sweetpea

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Reviewed: Aug. 4, 2007

I would give this chicken 5 stars with my additions. I mixed together some chopped fresh basil leaves, feta cheese and a few tablespoons of jarred bruschetta topping. The bruschetta topping has mostly sundried tomatoes and some onions and seasonings. I had planned to just use sundried tomatoes, but found this instead and it was a better price. I used the plan feta since I was adding all of these fresh ingredients. Next I pounded the chicken, filled them with cheese mixture, and rolled them, connecting with a toothpick. Lastly I rolled in an egg and water mixture, then in seasoned crumbs and baked. I had to bake about 10 minutes longer than the recipe states. Came out perfect! I served with rotini noodles and fresh spaghetti sauce, and a salad. YUM!

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Blestmom4

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Jul. 31, 2007

I thought this recipe was pretty good. My husband had seconds :-) I think it needs some olive oil to keep it from drying out. I cooked it for 26 minutes and it was pretty rubbery. I did use regular feta and diced tomatoes with dried basil because that's the only feta I had.

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Carrieh82

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2007

Excellent!! And so easy... I have a broken arm and did it all in just a few minutes... one handed!

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jnicole527

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Reviewed: Jul. 24, 2007

Good, a little dry but that's my fault! We'll make this again.

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JENNR8ER

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Quantico, Virginia, USA

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Reviewed: Jul. 23, 2007

very good!

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ALANGDALE

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Reviewed: Jul. 22, 2007

I made this recipe for my boyfriend, it turned out great! I used the sun toms that come in a jar, and also fresh basil. I would recommend using those ingredients. I also seasoned the chicken after pounding it out with some black pepper, garlic salt, and a dash of italian seasoning. Also followed others reviews by dipping in egg and then drizzling olive oil on top of bread crumbs. Turned out great! Also when stuffing the chicken, instead of rolling it, I rolled then pinned up sides with a couple of toothpicks (in the shape of chicken kiev).

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Jess

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Reviewed: Jul. 18, 2007

Delicious and easy, and a great hit with my friends! I actually stuffed the chicken with fresh cherry tomatoes and fresh basil (Fresh from the garden!), and substitued goat cheese for the feta.

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MEGMCD

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Reviewed: Jul. 11, 2007

This turned out great! Everyone loved it, even my picky 3 yr old! I read the reviews first, and did not use as much feta as the recipe called for> I'm glad I didn't because to us it was just right. I think it would have to overpowering! Great Recipe, this will be a regular! Thanks!

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tanya

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Great Falls, Montana, USA

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