Reviewed: Jul. 28, 2009

We loved this! I used turkey pastrami instead of ham. A keeper for sure!

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becs

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Reviewed: Apr. 21, 2009

YUM --- enough said! Thanks for sharing.

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KDSIM

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Reviewed: Feb. 13, 2009

These were pretty good. I did use frozen chopped spinach instead of the fresh which I don't think affected the outcome too much, but I do think it would be better with fresh spinach. My husband and I both thought it would be good to add a couple of cloves of garlic to the filling next time. The presentation when sliced is very nice and I will make them again.

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Heather R.

Cooking Level: Intermediate

Home Town: Spring Lake, Michigan, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Aug. 18, 2008

My husband raved over this and would give a 5. It was good, the presentation was nice. It was harder than it describes, the cheese mixture didn't spread very well over the spinach as I predicted. I double the cheese and it did spread more evenly. It is close to cordon blue although I like cordon blue better.

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0morphine0

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jul. 24, 2008

These were great, i chose this one bcuz i had all the ingredients on hand. I used garlic and herbs cream cheese. There was no leftovers! Family loved it. i will add to recipe box and use again.

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Ashley-Lou

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

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Reviewed: May 20, 2008

Excellent! Chicken was tender and juicy and the filling added great flavor.

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Heather

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Reviewed: Nov. 5, 2007

Great recipe Kandi! After I slit and pounded my chicken I marinated them in Italian dressing for about an hour. In the meantime, I layed my ham out on a cutting board, topped it with the chive cream cheese I used, pressed in the feta and topped with the greens along with a few seasonings. I then just slid the whole shibang onto the chicken. The breading did not get soggy and everyone agreed that the dish was delicious. Thank you so much!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jul. 16, 2007

These were the easiest and most wonderful rolls ever! They have a beautiful presentation if sliced and layered on a plate. I made them for company and heard raves for it! My husband took one bite and said, "Bomb!" Thank you for the recipe! I will be using it again.

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UpdeGal

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

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Reviewed: Mar. 28, 2007

I made this tonight and it was REALLY good! LOVED the flavors of the feta, cream cheese and basil, and like someone suggested, I used chive/onion cream cheese (made it a little more "tangy") for a little more flavor, and I seasoned the outside of the chicken before baking. I started with the ham on the layering process because it seemed easier to spread the cheese mixture on (gotta get your fingers in there to work it!), then added fresh spinach leaves last. Really surprised that all of the filling stayed in tact and didn't "leak" out (big PLUS with rolled chicken dishes!)...I ditched the bread crumbs step because, in my experience, the juice from the chicken/meat renders a soggy crust, and with the outside breast seasoning, it was wonderful! Served with saffron rice and fresh steamed veggies, and even my kids ate it all up! Will definitely make this again! Thanks so much for the recipe!!

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brightlightz

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Reviewed: Mar. 12, 2007

Loved it! So did my dinner guests. I might try to smear the cheese mixture before putting the spinach on. It was a little tough to spread it on the spinach leaves. Also I didn't have fresh basil on hand and used 1 1/2 t of dry basil. Awesome recipe.

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SHASHOLINA

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Reviewed: Jan. 29, 2007

The great thing about this recipe is that it can be very flexible. No cream cheese? I used sliced muenster. Don't eat ham? I used sliced honey smoked turkey. Very yummy AND looks impressive. My family loves it. Definitely will make again. Thanks for posting!

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Mrs D

Cooking Level: Intermediate

Home Town: Three Lakes, Wisconsin, USA

Living In: Taylors, South Carolina, USA

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Reviewed: Oct. 9, 2006

I've made these chicken rolls several times, having seen them in a taste of home magazine a few years ago. These are great when having guests for dinner, for extra flavor I use chive and onion cream cheese. I buy brown sugar ham, I prefer a sweeter ham, as a flavor contrast is good to offset the saltiness of the feta.

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