Reviewed: Nov. 16, 2009

This was fantastic. I decided to just try the recipe "as is". So many times people change the recipe, then give it a poor rating. I loved it and my husband loved it. Served with black beans and rice. Sprinkled a little dill on top of chicken prior to serving. (this did take approx 45 minutes to get done ) Will definitely make again. Thank you Amy.

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Laura

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Orlando, Florida, USA

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Reviewed: Nov. 15, 2009

This was just ok. I had two kids that ate it and two that hated it. My husband and I both agreed that it was good for a change but not something I will make often or anyone will request again. Rather than garlic salt I used fresh garlic, other than that I followed the recipe exactly.

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aspaisley

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Reviewed: Nov. 15, 2009

Only change I made to this is to roll the chicken in seasoned bread crumbs with parmesan cheese as recommended by others. This was a very elegant dish to serve on a weeknight. Wonderful change of pace from my usual chicken dishes. Thank you for sharing the recipe.

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Cathy

Cooking Level: Intermediate

Home Town: Conneautville, Pennsylvania, USA

Living In: Albion, Pennsylvania, USA

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Reviewed: Nov. 14, 2009

Fantastic!! OMG, this dissapeared, it was so good! I altered it so slightly, I used 4 chicken tenders, pounded thin, I replaced dill with Oregano, Basil and Chives, about 1/2 to 3/4t each. I replaced garlic powder with 2 fresh cloves of garlic, minced. I replaced whole cream cheese with 1/3 less fat. Everything else was the same. Except in my oven at 350 for 20 minutes, then 400 for 5 more minutes. This was so amazing, creamy, flavorful, yum! I served with roasted red potatoes and fresh roasted green beans. So amazing. I have never ever tasted chicken this amazing before. Please post more easy recipes like this. This one was so perfect! Its a gourmet dish that takes 5 minutes to prepare and on the table in 30 minutes from start to finish with little cleanup! I baked 4 tenderloins wrapped in cheese fill in my glass 8x8 pan, each piece individually wrapped in twine, cutting off excess! Make this, you wont be disappointed! Thank you so much for posting this!

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Anabela

Cooking Level: Intermediate

Home Town: New Bedford, Massachusetts, USA

Living In: West Palm Beach, Florida, USA

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Reviewed: Nov. 14, 2009

This is simply wonderful. I made it for the 1st time last night, I pounded the chicken breast out thin and based on other reviews after rolling it in the butter I rolled it in Italian bread crumbs and after it was in the baking dish put sliced baby bella mushrooms and fresh parmesan cheese on the top oops I almost forgot! I also squeezed fresh lemon juice on it. Mine had to bake for a lot longer than 20 minutes, but I had large breast. I altered the filling amounts to accommodate the amount of chicken I had and used the whole 8 oz f cream cheese and extra feta. I did not alter the garlic or the dill amounts. I served this with the Almond Strawberry Salad & the Lemon Thyme rice from this website. It all went together perfectly! I will be keeping this one to use over and over again!

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Peach

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

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Reviewed: Nov. 14, 2009

Excellent and very easy!!!!! My husband loved it! Will add to my rotating dinners!

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Beneta

Cooking Level: Intermediate

Living In: Washington, New Jersey, USA

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Reviewed: Nov. 13, 2009

i think this is an excellent recipe; don't pay any attention to the reviewer who who tells you how to change it....it is wonderful on its own.....

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Wendy D

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Reviewed: Nov. 13, 2009

I tried this tonight and I won't prepare this again. It was dry and very bland. I had high hopes and company.

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vicki

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Reviewed: Nov. 13, 2009

I roasted sliced grape tomatoes and added them with sliced spinach leaves, fresh garlic and thyme to the filling; Cooking time was about 40 minutes. It was delicious.

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liz - estes park, CO

Cooking Level: Expert

Living In: Estes Park, Colorado, USA

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Reviewed: Nov. 13, 2009

Prepared this as shown - decreased the dill because my family is not use to lots of spices, yet. Hubby said it is a keeper.

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pony0011

Cooking Level: Intermediate

Home Town: Montgomery, Alabama, USA

Living In: Mckinney, Texas, USA

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Reviewed: Nov. 13, 2009

Delicious!! i added chopped sundried tomatoes as suggested, and basil in place of dill (was out of dill). Also took the easy road as suggested and cut a slit in the breast and stuffed it. Super easy, super delish. Husband raved. success!! This is a keeper.

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1smartcookie

Cooking Level: Professional

Home Town: Cleveland, Ohio, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Nov. 12, 2009

I modified the recipe just a little due to other reviews. I roasted minced garlic with diced red and green peppers in 1T of butter. I added that to the cream cheese mixture. I also added dill, freshly ground pepper, and shreded parmesan to the top of the chicken prior to baking. Next time I will wrap the chicken in bacon and bake.

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Jamie

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Reviewed: Nov. 12, 2009

If you are looking at this recipe you must make it! Very easy but so good. I did add a little lemon juice and parsley with the butter and salt/pepper in the end. Thank you!

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ngeisz

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Reviewed: Nov. 12, 2009

This was great! I did pound the chkn breast and used soft cream cheese. Will definitely make again....for company!!

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annsmom

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

Living In: Lakeland, Florida, USA

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Reviewed: Nov. 12, 2009

I made the recipe using the pocket method as suggested by one viewer. It worked out great. We made israeli couscous and baked sweet potatoes with this and everyone raved about the combination of flavors. It's a great recipe and really like it that there weren't so many ingredients.

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Marilyn

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Reviewed: Nov. 12, 2009

not enough stars for this so simple and elegant

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Ellen's thought

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Reviewed: Nov. 12, 2009

4+ Try lemom pepper as a seasonong my only change a family tradition Thx for the recipe

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Billrob_15

Cooking Level: Expert

Home Town: Leamington, Ontario, Canada

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Reviewed: Nov. 12, 2009

My family loves this recipe. I've changed it a bit to fit our tastes. I don't use dill weed (we don't like it) and add sliced sun-dried tomatoes to the cream cheese mixture. Sometimes I wrap each breast with proscuitto. Bake for about 25-30 minutes. Delish! One time I didn't have cream cheese and used mayonnaise-that worked great. This receipe can be varied to fit your family!

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KIM20

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Oct. 27, 2009

This was pretty good but took much, much longer than 20 minutes to cook. I had to keep taking out of the oven and checking the chicken. I'd say total cooking time was close to an hour. The chicken breasts I used weren't all that thick either and I even pounded them between two pieces of wax paper like other reviewers suggested. The flavor (when it was finally done) was very good though.

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Laura

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Reviewed: Sep. 2, 2009

We rolled the stuffed chicken breasts in panko crumbs before cooking and served on brown rice. Needed to cook a little longer than 20 minutes (about 30 minutes)and was perfect. Thanks for a great recipe!

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