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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Reviewed: Jun. 29, 2007

This was excellent! Very taste and not to dry. Thank you for the recipe!

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Coolmom

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Reviewed: Jun. 25, 2007

Excellent and very easy!

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Beach lover

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2007

Would use less feta next time (husband thought the cheese was overwhelming. Added parmesan to the breadcrumbs (layed the chicken over the top of breadcrumbs to coat).

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nctapps

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Reviewed: Jun. 16, 2007

I made this a couple of nights ago, and it was good, and really easy. I made my own wholewheat breadcrumbs and added some herbs to complement the tomato-basil feta. I also did as another reviewer suggested, and cut a "pocket" into the chicken breast instead of pounding it flat. The chicken turned out really tender and crispy on the oustide. My husband and 1-year-old both really enjoyed it, but I'm not sure that I would use feta cheese again. I enjoy it in salads but it was a little overpowering with the chicken, for my taste anyway. But not bad - definitely a good easy meal with lots of scope for adjustment.

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IrishMammy

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Reviewed: May 31, 2007

This was good but I found out I am not too fond of Feta Cheese so next time I won't put so much on. But other than that the flavor was great!

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Veronica

Cooking Level: Intermediate

Home Town: Warden, Washington, USA

Living In: Puyallup, Washington, USA

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Reviewed: May 30, 2007

OMG this is so good!!!!! I made a couple of changes, but only because I didn't have exactly what was called for. I used plain feta, and just mixed in some chopped fresh basil, and some chopped sundried tomatoes. I also didn't have Italian-style bread crumbs, so I used plain and added a sprikle of each of the following: garlic powder, thyme, basil, oregano and parsley. I couldn't be bothered to pound out the chicken - I just made a slit in the middle, added the filling, and used toothpicks to pin the edges together before dipping in egg and then the bread crumb mixture.

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SYNCHORSWIM

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: May 30, 2007

WHAT I DID WAS..... added thawed and squeezed chopped spinach to the feta, rolled the stuffed chicken (which I sprinkled inside with garlic powder, salt & pepper, in the bread crumbs then sprayed it all with olive oil) Baked 20ish minutes, it turned out perfect! The family gobbled it up! Thanks for the easy idea, especially since I happened to have the sundried feta! I served with those "mini artichokes" from Trader Joes and Cous-Cous. Oh, and I also made a packet of Chicken gravy to top the chix & cous-cous) Yummy!

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bizycooker

Cooking Level: Expert

Home Town: Boulder, Colorado, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: May 20, 2007

My brother and I just ate this for dinner tonight and it was GREAT! His response was "I hope you bookmarked this one!" However, I made a few adjustments. I dipped my six chicken breasts in a mixture of 1 egg, 2 garlic cloves (chopped), approx. 2 tablespoons of olive oil, and seasoned with onion salt and garlic pepper to taste. I let the chicken breasts sit in the egg mixture while I was tenderizing the other chicken breasts. After that, I followed the original recipe. I used Athenos brand tomato basil feta cheese. I'm glad I made extra!

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ali

Cooking Level: Intermediate

Home Town: Jefferson City, Missouri, USA

Living In: Brighton, Massachusetts, USA

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Reviewed: May 1, 2007

Tweaked this to perfection! Cooked this exactly like I do our shake and bakes. After pounding the chicken out, threw the bread crumbs and some extra itlian seasonings into a ziplock and coated the chicken. Then folded in the feta. Topped with some olive oil and cooked at 400* for 20-25 mins (keeps the chicken moist while getting cooked all the way through), if bone-in try 40-45 mins. Served over Fettucini Alfredo for some added flavor. Will make again, may add sun-dried tomatoes next time.

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Susan Cooper

Cooking Level: Expert

Home Town: Yoncalla, Oregon, USA

Living In: Allentown, Pennsylvania, USA

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Reviewed: May 1, 2007

Very quick and easy to make. Served over pasta and alfredo sauce. I added some sun dried tomatoes to the mixture as well. Will make again.

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lita15

Cooking Level: Beginning

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Reviewed: Apr. 18, 2007

Wonderful! Made it with fresh tomato put in a couple pieces of fresh spinach. Sprinkled some fresh parmasean on top. Breaded the entire chicken (like shake n bake style) It was awsome. Restauraunt quality!

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STEFFIPOFF

Cooking Level: Expert

Living In: Anaheim, California, USA

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Reviewed: Apr. 12, 2007

Easy and delicious recipe. The flavored feta and chicken are a great-tasting combo. I made this recipe the first time exactly as it's written, but I think it's better without the Italian breadcrumbs. If you really want some kind of coating, I would use homemade breadcrumbs, maybe combined with some seasoning of your choice.

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Jess

Cooking Level: Intermediate

Home Town: Orem, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Apr. 11, 2007

very good! used plain feta, added in fresh basil, and topped with trader joes bruchetta .... delish!

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Jenn

Home Town: Bensalem, Pennsylvania, USA

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Reviewed: Apr. 10, 2007

one of our favorite dishes! I buy the small tub of feta at the grocery store, but there is about half leftover after stuffing the chicken. I add it to a saucepan witha can of cr. of celery soup and about a cup of milk and cook over medium-low heat until warm and thin. It make a easy but very good sauce drizzled over the top. There is rarely any chicken leftover, but I like this sauce served over toast the next day.

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counterjester

Cooking Level: Intermediate

Home Town: Camden, South Carolina, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Apr. 4, 2007

Very good. I skipped the bread crumbs, used regular feta and added basil. Drizzled olive oil over. Everyone enjoyed and it looked great too.

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denab

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Apr. 3, 2007

Who knew something so tasty could be so simple? This is a new in a rush favorite. Thanks for a keeper!

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NURSEARS

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Reviewed: Apr. 1, 2007

it's good.. i paired it with spaghetti arrabiata. I also added grated mozzarella, swiss cheese and crumbled feta cheese on top for the last 5 mins to melt.

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