Reviewed: Nov. 12, 2009

Very good, Followed recipe but 1 hr is way to long.Mine was finished in 30 min

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Reviewed: Nov. 10, 2009

I make this with low fat yogurt instead of mayo plus extra garlic, chopped onion and sundried tomatos added to the mixture. Instead of wrapping with bacon, I lay prociutto or pancetta on top of the chicken as it bakes. I've made this 3 times and my fiance loves it. It's a surprisingly quick and tasty dish and goes great with steamed veggies. I'll be using this dish to impress company, too. ^_^

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SpinningJenny

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Reviewed: Nov. 8, 2009

Pretty good--I definitely tweaked it to make it a bit healthier though. I used greek yogurt instead of mayo and added red pepper flakes to give it a kick. I also quartered some mushrooms, surrounded the chicken with them in a casserole dish, and added the remaining spinach mixture on top of the mushrooms. Based on previous reviews, I also used proscuitto instead of bacon.

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Christine

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Reviewed: Nov. 5, 2009

I prefer simply dipping the stuffed chicken in egg white and breading with Italian bread crumbs before baking. Adding crumbled bacon to the filling is fine, but it's no good on top. All of the prepping necessary to make the bacon look and taste appealing is not worth it. Simply cooking the bacon and adding it to the filling is much easier and more successful. Flavored feta is also a nice touch.

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RAB

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Reviewed: Nov. 3, 2009

Great Recipe! The chicken stayed moist and the stuffing set nicely... didn't leak out of the chicken. Great!

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zoobuff

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Reviewed: Nov. 1, 2009

This turned out pretty good. It was pretty simple to make. Like other reviewers, I found that the bacon did not crisp up at all. I don't think it hurt too much though.

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STAY70

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Reviewed: Oct. 31, 2009

Found it pretty bland. Next time I will use a different kind of cheese instead of the feta. (Maybe cheddar and ricotta).

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Bobbyboy

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Reviewed: Oct. 31, 2009

I've made it exactly following the recipe, only made 5pcs of chicken breast insead of four and modified the rest of the measures accordingly. It was really good. Next time I will swap moyo with yogurt. :)

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SlickCZ

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Reviewed: Oct. 25, 2009

Great meal easy ok well it needs 2 or 3 slices of bacon :)) FYI better to use lower grade bacon thin sliced rather than the thicker sliced bacon. Sounds great but it wont cook well.

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Skimaine

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Reviewed: Oct. 19, 2009

All I changed was substituting greek nonfat yogurt for mayo and adding a couple tablespoons of sun dried tomatoes and about 1/4 cup of seasoned bread crumbs for binding. Awesome taste and my son actually complimented me on this dish. I did cook uncovered in a deep dish stone bake ware for about 45 minutes and broil for 5 minutes to crisp bacon. very tasty and easy

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mary

Cooking Level: Expert

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Reviewed: Oct. 12, 2009

I cook for my wife and kids once a week and this was a big hit!

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Erik

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Reviewed: Oct. 5, 2009

Out of this world…is the review my guests gave this recipe. My husband and I fixed this for our son’s wedding and everyone loved it. We stuffed 240 breasts and didn’t change a thing about it so I think we’re the reigning experts now. Thank you so much Laurie for a great recipe. I was worried that the chicken might be dry fixing so many but they made plenty of their own juice so there was no need to even have a sauce for them. The presentation was really pretty too. I crossed the bacon in an "X" over the breast and didn't need to use a toothpick because they were close together. I would give it 10 stars if I could.

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Cakes~N~Stuff

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2009

This was a lot easier to make than I thought it would be. It wasn't too bad. I think next time I make it I'll make a few changes but over all I thought it was a good dish.

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liz192

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2009

Very easy and holds up well.

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smtp5

Cooking Level: Expert

Home Town: China, Texas, USA

Living In: Sour Lake, Texas, USA

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Reviewed: Sep. 11, 2009

Super great, I make this recipe as is, and instead of bacon, I crush French's Fried Onions, and pat it on top of each slice of chicken. Oh my goodness, tastes good, adds extra calories, but boy does it smell good, and makes the outside of the chicken crunchy!! YUM!!

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N.Bedrosian

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Reviewed: Sep. 11, 2009

Great recipe as is, but I enjoyed reading everyone else's additions. The only substitution that I made was using turkey bacon to wrap around the chicken. There isn't a need to broil it if you go this route, which might make the chicken too dry. Even the picky 5 and 8 year old ate it!

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missippicook

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Reviewed: Aug. 30, 2009

I used gorgonzola instead of feta and added a little seasoning to the chicken breast....Fantabulous!

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Blackbottom Cupcake

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Reviewed: Aug. 27, 2009

My husband made these for dinner and they came out DELICIOUS!! He followed the recipe pretty much as it was written except he added some seasoned salt to the top of the chicken meat before he wrapped it with the bacon. YUMMY!!We will definitely be making this again!

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DSTANGIEB

Cooking Level: Expert

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Reviewed: Aug. 23, 2009

This was a very good recipe! I did change it around a little. I marinated the chicken breasts overnight night in 1/2 cup olive oil, 1/2 cup of lemon juice and two cloves of galic (crushed) salt & pepper. Then for the filling I added chopped Roma tomatoes and I forgot to add the mayonnaise!!!! Instead of baking in the oven, I actually cooked them on the BBQ and they turned out great! Super tastey, they were a big hit with our guests!! Thank you so much for the recipe, next time I will remember to put in the mayonnaise, although they were still fab without it! :)

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GIGGLES2080

Cooking Level: Intermediate

Home Town: Liverpool, Merseyside, England, U.K.

Living In: Montreal, Quebec, Canada

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Reviewed: Aug. 19, 2009

The best chicken breast ever! My husband likes this better than the Chicken cordon bleu II recipe on this site.I used regular feta 1/2 a chopped tomato, 1/2 cup fresh basil and leeks. Put extra filling around chicken for sauce. Broil for 5 minutes at end to brown bacon.

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