The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 4, 2007
I made this for a dinner party. Everyone raved about it, especially Mom, so that says it all. I also cut a pouch in the chicken breast for the filling.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 2, 2007
Great recipe, I just agree with adding a few other things. I just added sun dried tomatoes and spinach to the mixture.
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Cooking Level: Beginning

Home Town: Milton, Vermont, USA
Living In: Fort Lauderdale, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: May 30, 2007
This is an awesome dish. Try wrapping it in filo or puff pastry and bake till golden brown as I did. Really a pleaser.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 16, 2007
I thought this was excellent. The only thing I did differently was cut a pocket into the chicken, and used fresh garlic instead of powder. I also omitted the butter completly and drizzled lemon juice over the whole thing. Really good, thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 4, 2007
YUM-MY!!!! We all loved this dish! To the stuffing I added about 1 Tablespoon of Pesto-instead of the dill and 1-2 teaspoons fresh garlic instead of the garlic powder a few shakes of red pepper flakes into the mix. I seasoned the chicken really well (I did what a lot of people have done and just made a "pocket" for the stuffing.) I put sliced mushrooms on top of the chicken, 1/2 lemon juiced over everything, poured some extra virgin olive oil over the top seasoned and popped in the oven for about 40 minutes. This was AWESOME over Linguini I poured the sauce that was in the bottom of my chicken dish over the pasta-PERFECT!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
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Reviewed: Mar. 29, 2007
Really great! I especially enjoyed the cheese filling... I used fresh basil instead of dill and it was amazing. I guess I didn't pound the chicken thinly enough because mine was undercooked after 20 minutes in the oven. I used boneless, skinless chicken thighs instead of breasts. Very nice, and will use the filling combo in other stuffed meat dishes!
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Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA
Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 23, 2007
This was wonderful!! You can also use the stuffing just as a dip. So very very good
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jan. 18, 2007
I have made this dish four or five times since I found it. It is simply devine...THANK YOU FOR SHARING. The first time I made exactly according to recipe, turned out great. The rest I added the bread crumbs and the rasberry jam reduction sauce (found in a review of this recipe) and found I like it better this way. Hope everyone enjoys this as much as my family does.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: Jan. 18, 2007
This was just okay for us. The cheeses were a tad to thick for our taste. Don't think I'll be making this one again. Thanks for sharing thou :)
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Greenfield, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Jan. 2, 2007
This one is a keeper! I used fresh garlic and dill, herb & garlic feta like recommended in other reviews, and just a splash of lemon juice. I served it to my family at Christmas and everyone was saying how it was gourmet restaurant quality. And the best part was that it was so easy. I'll be making this again for sure.
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Cooking Level: Expert

Home Town: Prospect, New York, USA
Living In: Albany, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 21, 2006
a hit always. i also add some italian seasoning. im not exactly sure wht dill weed is... im assuming its the same as dill seasoning? anyway that works great. ill also use mozzarella and cut up some mushrooms - brush with oil and season and put them in with the chicken. so easy and delicious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 14, 2006
This really was a five-star recipe. I used advice from the other ratings and it turned out perfect. I used the 3T olive oil and 3 T lemon juice on the bottom of the pan, fresh dill, split the breasts and filled the middle, and rolled each breast in melted butter, seasoned bread crumbs and parmesean cheese. I did cook them for 45 minutes (6 breasts).
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Cooking Level: Intermediate

Home Town: Plymouth, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 10, 2006
This was a fast, easy, and great-tasting dish. I've had a filling similar to this as a base for bruschetta - the cream cheese WILL alter the feta flavor some of you seemed to be expecting, if you're looking for simple feta-stuffed breasts there are some great other recipes on the site. I loved the filling, and doubled it to bathe the chicken and small pasta in a sauce. There actually wasn't a whole lot of extra filling for pasta - if you want a sauce, I'd suggest maybe coating the pasta in a light white wine/lemon/garlic (scampi) sauce and then plop the chicken on top. I omitted the melted butter and just sprayed Pam on the pan and sprinkled the pepper and some oregano on top - wonderful. My boyfriend especially loved this, I'll be making it again - thanks!
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Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 8, 2006
Very good, family really enjoyed it. Next time I will add a bit more garlic for added taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 19, 2006
My husband and I loved this chicken.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 14, 2006
So good! This was served when we had company and we had compliments galore.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 4, 2006
This was TIGHT! I used mediterranean herb Feta which really gave it alot of flavor. There was lots of oozing but thats was fine. I think I actually prefer some poured o n top as sauce.
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Cooking Level: Beginning

Living In: Rochester, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 10, 2006
We thought this was quite nice. Only change was to use red pepper and extra garlic insted of the dill.
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Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA
Living In: Lake Waynoka, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 7, 2006
I took another reviewer's advice and cut slits into each chicken breast and stuffed them that way, as opposed to rolling them. They were moist and flavorful and we really enjoyed this for dinner.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 7, 2006
this was very good! made it for my family and everyone finished their chicken! i made sure i bought the garlic and herb feta but i think mixing plain feta w/ some herbs will work just fine! great recipe!
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Cooking Level: Intermediate

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