Reviewed: Mar. 20, 2007

Very good! I bought thin chicken breasts, and baked them for 40 min. based on other feedback. Just a tad on the dry side, so next time I would adjust time to 30-35 min. Other than that, yum!!

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graciegirl

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 20, 2007

This couldn't be easier and is absolutely delicious!! I def recommend!!

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FREAKITIKI97

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: Mar. 15, 2007

This is fabulous. So quick and easy and extremely delicious!! I used the chicken breasts that are already cut thin and they turned out perfectly. This is a keeper!

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Sharon M.

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 9, 2007

We really enjoyed this and would make it again. I used the suggestions: I only had plain feta - so I added dried basil and fresh chopped tomatoes. I also coated in egg and the whole thing in bread crumbs and used olive oil on top. It did take me longer to cook it as well. I served it with roasted asparagus and a med. inspired salad.

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DLG123

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Reviewed: Mar. 5, 2007

This recipe is delicious, I've made it many times. One fun thing that adds an Italian flair is making it with mozzarella, sundried tomatos, and broccoli rabe or spinach...it's yummy like that.

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marlo

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Reviewed: Mar. 1, 2007

A very good basic recipe with lots of room for interpretation and play depending upon your ingredients on hand. One word of warning: I used bacon as per suggestions of other cooks, and was pleased, but the smoky taste of the bacon I used really overwhelmed the plain feta that I used. If you are going to add bacon to the recipe, go with a flavor that will balance with your feta.

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tankerraid

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Feb. 26, 2007

Easy, impressive and so good! Used fresh tomoatoes and dried basil with a sprikling of parmesan, along with olive oil drizzled over the top and this was the right combo.

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christa chimmi

Cooking Level: Intermediate

Home Town: Taylor, Michigan, USA

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Reviewed: Feb. 25, 2007

At the recommendation of a friend who made this I added a slice of tomato and a couple spinach leaves on top of the feta before folding the chicken over. I also sprayed top of chicken with cooking spray before baking - Wonderful - the whole family loved it.

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ANQS MOM

Cooking Level: Intermediate

Home Town: New Holland, Pennsylvania, USA

Living In: Leola, Pennsylvania, USA

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Reviewed: Feb. 23, 2007

I hate it when I'm so excited about trying a new recipe with such good reviews, and it's so disappointing. I made this as directed aside from using extra bread crumbs, 1/4 cup just wasn't enough. Wait, I did dip the breasts in egg and then roll in breadcrumbs, the recipe didn't say to do that. Well, I'm sorry, but yuk. I valiantly tried to eat it, but after about 4 bites just couldn't do it. My husband even had to struggle to finish his, and he'll eat almost ~anything~ just so my feelings won't be hurt. I even threw out the untouched one left in the pan, still warm. I'm sorry, but would NEVER make this again. I guess I'm in the minority here...all those other reviews can't be wrong, can they? I think I'll leave the feta cheese for salads, not good cooked/melted.

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Janett

Cooking Level: Intermediate

Home Town: Tappahannock, Virginia, USA

Living In: Mechanicsville, Maryland, USA

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Reviewed: Feb. 18, 2007

Easy and delicious. Thanks for sharing.

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LCURT

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Elk Grove, California, USA

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Reviewed: Feb. 9, 2007

I didn't have tomato basil feta, so I used plain feta and added some extra spices to it. I don't have a meat mallet so I slit the breasts open and stuffed them with the filling. I also think after sprinkling the bread crumbs on top you should drizzle some melted butter or even a little olive oil on top so the bread crumbs just aren't "dry". I make a lot of stuffed chicken breast in so many different ways, you really can't screw it up, just put in what you like basically, these recipes are very forgiving.

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Feb. 6, 2007

This is a great recipe! My fiance loves it. It is so simple and easy. I wouldn't change a thing!

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Marie M.

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2007

Very easy and delicious. I used regular bread crumbs with half a package of italian dressing seasoning, regular feta and a bit of flavoured gouda. It was great,after bitting into semi-raw chicken, putting it back in the oven for another 10 minutes, then the microwave for 2 minutes. Next time I'll make sure the chicken is REALLY flat, and bump up the cooking time a bit (maybe even check the chicken before serving it!) I will definately try it again.

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Erin

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Jan. 25, 2007

Update 5-2-2007 Oh my I think I fixed this to perfect! So I didn't have enough of the feta so I mixed it with about 2 tbsp of ricotta cheese. I also sprayed the top of the chicken with cooking spray. It browned up more was less dry and was exactly what the chicken needed. Though I served with some couscous we didn't really like. Still trying to find the perfect side dish for a non-veggie eating BF :( 1-25-2007 This was easy and good! I think it needs a little something else. I don't know exactly what. I served with spaghetti with red sauce so it had a lot of flavor. Probably make again.

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melpy

Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Jan. 23, 2007

My family and I liked this (even 2 picky boys), but it took alot longer than I expected to cook. I guess I didn't pound the breasts flat enough because it had to cook an extra 30 minutes. The taste was good and I followed the recipe exact. Maybe next time I make this I will follow the advice of others and roll in egg first then in the bread crumbs. Otherwise, very tasty! Thank You!

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5 in family

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2007

This looked and sounded really good, but when I took my first bite I was really disappointed. The feta didn't melt very well in the middle. I don't think the cooking time was long enough either. If I try this again, I'll bake the chicken longer and maybe try a different brand of feta cheese.

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Copper

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jan. 19, 2007

Gonna add this to the regular rotation. I didn't find it necessary to dip in egg, but I did fold the breasts like a sandwich and drizzled butter and olive oil over the whole thing. Cooked for 40 minutes and it didn't dry out. The husband said it was pretty, and it was!

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erika

Home Town: Madison, Wisconsin, USA

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Reviewed: Jan. 13, 2007

superb yummy!

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Winnie

Home Town: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Jan. 9, 2007

I'm not sure I pounded the chicken thin enough and I used tomato, basil, and feta because I didn't have the tomato basil feta. It was okay, but I'm giving it five stars because I think if I had made it properly and used the tomato basil feta I would've liked it a lot better. My husband did love it!

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