Reviewed: Oct. 28, 2008

After reading other reviews regarding this recipe being a little bland I made some revisions that made all the difference. I sauteed the spinach in a little olive oil and 1/2 tablespoon of minced garlic. I also used asiago, parmesean, and mozzarella cheeses instead of the cheddar jack cheese. I burshed the chicken with bottled Italian salad dressing prior to stuffing and rolling (a little messy) this adds flavor and keeps the chicken moist. Many have suggested using buttermilk for this purpose however buttermilk does not add anything to the flavor of the chicken. I also substituted by wrapping 2 slices prosciutto instead of wrapping in bacon. This made a wonderful gourmet main dish that I would serve to company. My family loved it and and will make this again with these revisions. Nice base recipe.

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Cookin4Fun

Cooking Level: Intermediate

Home Town: Harrisville, Rhode Island, USA

Living In: West Warwick, Rhode Island, USA

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Reviewed: Oct. 26, 2008

Based on other reviews I had made this for a dinner party. Took advice and marinated chicken in buttermilk with italian season and seasoned chicken before rolling with weber chicken seasoning. This dish still was unbelieveably bland. Although non of my guests said anything negative the silence while they ate spoke for itself.

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CindyG

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Reviewed: Oct. 21, 2008

love love love it!! husband thinks i made such a gourmet meal when i cook this one!

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whatscookin

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Reviewed: Oct. 13, 2008

These are GREAT! Everyone told me not to ever lose this recipe. I did use one of the other reviewers advice and precooked the bacon. I also added an extra two cloves of garlic and a little extra pepperjack cheese, and sprinkled the chicken with garlic powder and pepper on both sides, we really like garlic :) Not only did they taste good, but they came out beautiful Thanks for the recipe.

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CindiZR

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Roy, Washington, USA

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Reviewed: Oct. 13, 2008

My picky husband LOVED it! I used mozzerella instead of pepperjack.

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ariyarga

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2008

Its true these are a little bland. I added a little cayenne (it wasn't enough) and made a cream spinach sauce over pasta. Good, but not great. I made this 4 stars, because I think its a great recipes, but needs to have someone to tweak with it. I will definitely make again, adding fresh herbs, more garlic and some hot stuff.

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Callista

Cooking Level: Expert

Home Town: Eureka, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Oct. 11, 2008

loved the chicken! followed it to the tee. I had grease all over my pan from bacon but will try to foil it next time. Need to season up my chicken pre hand but it was great my man was impressed!

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mado2616

Cooking Level: Intermediate

Home Town: West Palm Beach, Florida, USA

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Reviewed: Oct. 11, 2008

This was terrific. I served it on a bed of brown rice boiled in vegetable broth, and used turkey bacon as pork is off my personal menu.

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Nerdmom

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2008

Fantastic Recipe. Everyone in the family loved it. My hubby actually finished everything on his plate. I marinated the chicken in buttermilk like suggested and wow very moist. After reading some of the reviews I did use some seasoning for the chicken. I sprinkled it with montrel chicken spice and some salt and pepper. After pressing them I put in one slice of swiss cheese I added the pepper jack cheese with the spinich which I cooked on the stove. I used turkey bacon instead of pork as I am allergic to pork. After wrapping it all up and placing in the pan I sprinkled some fresh parmesam cheese on top. A must do again recipe I can't wait to have company over to do it again. Thanks for the recipe.

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Luanne

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Reviewed: Sep. 24, 2008

I followed this recipe to a T and I must say it was quite bland, needed salt for sure. The bacon didn't cook all the way so I would suggest cooking it a little before wrapping the chicken with it. It was an impressive dish but just too bland for my taste buds, and my husband.

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Boog

Cooking Level: Expert

Living In: Crestview, Florida, USA

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Reviewed: Sep. 21, 2008

Very moist and delish!I made it for company last night and they loved it. The only change I did was left off the bacon and lightly salted and peppered the top of the chicken before baking. I will definitely make again.

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Vicky

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: San Jose, California, USA

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Reviewed: Sep. 21, 2008

I tried this recipe a year ago when I looked for a simple spinach and cheese stuffed chicken breast.. I made it many times since because I simply loved it.. my only changes are I use sharp white cheddar cheese instead.. I personally think the taste is better, cheesier.. and my husband says they no longer smell like feet.. lol thats the drawback of using montery jack!!!

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Rosiebaby

Cooking Level: Intermediate

Home Town: West New York, New Jersey, USA

Living In: Edison, New Jersey, USA

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Reviewed: Sep. 16, 2008

Quick and easy. I don't like spinach and this dish was delish to me.

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subydude

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Reviewed: Aug. 28, 2008

This was tasty, I cut the recipe in half and used Turkey bacon to cut down in the fat. I just realized I don't like cooked spinach though...The sauce, with the pepperjack, garlic and sourcream was very tasty and flavorful. And it looked lovely!

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acyland

Cooking Level: Intermediate

Home Town: Astoria, Oregon, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Aug. 28, 2008

I did not care for this recipe. It was VERY bland and I even added extra spices to it! The chicken had no flavor, all you could taste was the spinach! DO NOT RECOMEND FOR ANYONE TO TRY THIS RECIPE! will not make again!

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Nikki

Cooking Level: Expert

Home Town: Windsor, Virginia, USA

Living In: Renton, Washington, USA

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Reviewed: Aug. 26, 2008

Awesome chicken. Easy to make and uses ingredients I usually have on hand. I love bacon but didn't have any so I used black forest ham on the inside instead. EASY AND DELICIOUS.

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Shauna Mac

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Reviewed: Aug. 14, 2008

this is delicious and open to interpretation which i like...i have trouble following ANY recipe to the "T"! one of the only changes i made to this one, however, is that instead of going through the trouble of pounding and rolling the chicken, i just cut a pocket into the breasts and stuffed them, then wrapped with bacon etc. This was WAY easier for me, and although i would probably pound 'n' roll if i was making it for company, i prefer this method for a weekday supper. And yes. Marinate in buttermilk first....good tip, whoever mentioned that!

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