Reviewed: Jul. 4, 2009

i wasn't pleased with the presentation when removing this from the oven so i placed it under the broiler for 5 minutes to brown slightly and that helped with the appearance. The filling is great and over all, it is quite flavorful. Will probably make again.

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Jul. 2, 2009

This was good, but I think the pounded chicken breasts need to be marinated overnight before filling. The feta mixture inside the rolls was very good, but the meat itself seemed a bit dry/bland. I will probably make this again.

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JESSERS11581

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2009

This was phenomenal! I used garlic and herb feta so omitted the oregano. Also added the sun-dried tomatoes to the stuffing mix. Because feta is salty I didn't add any other salt, but found that the meat does still need some light salt and pepper on the outside. So good. But, doesn't look very appetizing coming out of the oven, the meat doesn't brown. The second time I made these it was for company so I made some pretty grill marks on the tops with my cast iron grill pan before baking. Could also sear them in the pan. I also learned it is critical to get the chicken really thin, and it is easier to roll along the long side instead of the short side.

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cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 20, 2009

This was not bad, but it wasn't that good either. Just kinda bland. Made it exactly as recipe states. The sauce is good with green beans though, as another reviewer mentioned.

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therinoa

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Reviewed: May 28, 2009

This recipe is so yummy. I didn't change a single thing on this recipe and it came out perfect. Hubby loves it so much. I followed one reviewers suggestion to pair it with orzo greek salad - what a combination. Our taste buds were dancing with joy. Thank you for a wonderful recipe.

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Dotts

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Reviewed: Dec. 17, 2008

A 5 star recipe! The kids cleaned their plates, hubby was full of compliments and everyone enjoyed this tasty version of chicken. I only wish I knew an easy way to pound down chicken without making a complete mess of things, though. When I sliced through the chicken, however, I had beautiful pinwheels! I served with steamed green beans and rice. This recipe is a keeper. Thanks for submitting.

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5THSISTER

Cooking Level: Intermediate

Home Town: Salina, Kansas, USA

Living In: Huntersville, North Carolina, USA

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Reviewed: Nov. 25, 2008

EASY PEEZY! You'll look like a gormet chef if you make this for company. It is so unique and delish. Your guests will no doubt beg you for the recipe. Use feta though it comes out better. MMMMM good!!! :)

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Rose Moltisanti

Cooking Level: Intermediate

Home Town: Shirley, New York, USA

Living In: Clayton, North Carolina, USA

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Reviewed: Jul. 21, 2008

Excellent. Made this tonight. Followed the recipe with only a couple of slight modifications: -in the feta mixture (in the food processor), I threw in 1 large clove of garlic). - before covering the chicken, I sprinkled a little salt and pepper on top We enjoyed the recipe immensely. Company-worthy, but not that hard to make.

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RONNASTEFAN

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand

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Reviewed: Jun. 28, 2008

Make this another FIVE STAR review! I had to make a few subs because we don't like olives, so subbed mushrooms, chopped and cooked before adding to the stuffing spread. I used mostly feta, but also some Asiago and about 2 oz of Port du Salut cheese that needed to be used up immediately. Also used lemon juice in place of the balsamic vinegar, as lemon is almost synonymous with Greek cuisine. Used dry white wine and a splash of chicken stock, as well. The flavors meld and marry in the oven and the result is an explosion of taste. I spooned the cooking juices over the chicken and served with Greek pilaf on the side. The only change I would make the next time is to drop the temperature to 325 degrees - not that the chicken meat was dry, but I believe that this small change will result in a more moist texture still. Thank you for an outstanding recipe that one can serve with pride. Get ready for all the praise when you make this one!

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Baricat

Cooking Level: Professional

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Reviewed: Jun. 1, 2008

Very tasty chicken recipe! I used feta cheese instead of the blue cheese. Further, the 'stuffing' was excellent; I added bacon chunks from Costco as part of the 'stuffing' and it turned out great. Since nothing was mentioned about coating the chicken, I added garlic seasoning on top of it prior to putting it in the oven. I put the chicken in the oven covered at 400 degrees for 30 minutes before taking off the aluminum foil cover and cooking the chicken for an additional 15 minutes. As this recipe is called Greek Chicken, I used white wine from Greece (Kouros) as part of the onion / garlic mixture instead of the chicken broth. The juices from the mixture did not run clear at the end of the cooking; so, I added the onion / garlic mixture on top of the chicken before serving it. Safe to say, I will definitely make this delicious recipe again!

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Daniel

Cooking Level: Expert

Home Town: Casselman, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Apr. 10, 2008

I used blue cheese and I really didn't like the blue cheese taste although I love blue cheese...disappointing. The chicken was so moist and tender that I will make this again but I will use feta and kalamata olives for a 5 star dish. This is a really easy recipe. I also increased the temperature to 375.

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Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

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Reviewed: Mar. 6, 2008

My dad saw this dish sitting on my stove and said it looked like bland chicken. I told him it was Greek Chicken and he needed to try it, needless to say he was pleasantly surprised. The juice/sauce was amazing and I put it over green beans and white rice. It's an easy dish and a nice change of pace.

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chaseaidan

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2008

Thise was wonderful. Made me look like I really know what I'm doing in the kitchen. I had both feta and blue cheese, so I decided to use half of each. The blue cheese was very strong and overpowered the taste of the chicken. That is not necessarily a bad thing, but my husband is not a big blue cheese fan. So next time I will make it with feta only since it's a little milder. But the cheese lover that I am adored it. I cooked mine at 375 since my oven usually requires higher temperatures than directions call for, and it came out perfectly. The sauce this made was absolutely delicious. I steamed some extra fine frozen green beans, and tossed them in the sauce. I served the chicken over the beans instead of rice or pasta. These were literally the best green beans we had ever tasted. Even my 2 year old son ate them (that was a first). I am sure this sauce would go great with any vegetable, and is good for low carb diets if you do that instead of serving it with a starch. SOOOOOOOO good. Thanks for the great recipe.

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Baton Rouge Mom

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Denham Springs, Louisiana, USA

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Reviewed: Feb. 4, 2008

Absolutely delicious - simple to make and the flavors were so good, we found ourselves craving it again the next day. Definately a do-over!

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Lo.J

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Reviewed: Nov. 13, 2007

exquisite! I used chicken thighs instead, it's what I had. I cooked it at 375, it wasn't cooking fast enough at 350..so that altered my bake time..I also basted about every 10 minutes...the juice it made in the pan was AWESOME! Serve over a noodle or rice!!

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