The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 4, 2009
This wasn't a bad recipe but I wish it had a little more flavor. Next time I will add some more seasoning and maybe a little onion.
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Cooking Level: Intermediate

Home Town: Syracuse, New York, USA
Living In: Manlius, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 2, 2009
We loved this recipe! Big fans of feta, chicken, bacon...The spinach and wrapping of the bacon to secure the chicken proved to be an attractive presentation. Delicious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 23, 2009
LOVE this recipe! Super easy for beginner cooks (like myself!) I'd recommend definitely searing the outside of the chicken, and half-way cooking the bacon first, other wise it's undercooked..or atleast looks that way! Delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 19, 2009
I liked this recipe but found the chicken a little dry. I did not have mayo so I used tziki sauce and found it gave this a nice greek flavor. I had trouble keeping the stuffing from oozing out, there was more stuffing than chicken so I used it in a pasta dish with the dinner. This turned out well, I would buy fresh chicken breasts that are large in order to stuff these better and would keep an eye on the cooking time to improve the result. I would make this again though.
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Cooking Level: Expert

Home Town: Golden, British Columbia, Canada
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 19, 2009
I made this for the first time the other day and my husband was looking for left overs the next day...of course there was none. In the Spinach mixture I added a little bit of cream cheese for consistency and like other reviewers I half cooked the bacon and then crumbled on top. It was delicious! If you want to impress your loved one with your cooking try this recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 9, 2009
This was great, I skipped the bacon and brushed olive oil with some garlic powder. Very yummy and moist!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 6, 2009
I have a 13 and a 10 year old child that of course like all kids can be picky. I tried this receipe and the hubby AND kids loved it! The only thing I have to say about cooking this is don't overcook the chicken because it will dry out. I definitly added this to my receipe box.
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Cooking Level: Intermediate

Living In: Watsonville, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 27, 2009
Great w/ the French Leek Cheese Pie. ADD SALT! Chicken is always bland. Would consider marinating chicken in something first that wouldn't overpower the stuffing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 26, 2009
i didn't have quite enough mayo so i substituted about 1/8 of a cup with grey poupon mustard. i also used goat cheese intstead of feta. IT WAS FABULOUS!! great recipe!
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Cooking Level: Intermediate

Home Town: Brookhaven, Mississippi, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 26, 2009
Talk about easy, quick, and delicious. This was very good. I did what some other folks suggested. I used 2 eggs instead of mayonaise, I added chopped onion and mushrooms to the stuffing. I also cooked the bacon half way in the micro (using Costco's maple bacon.) I only had a little feta cheese so I added blue cheese. I'll make this again
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Cooking Level: Expert

Living In: Norco, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 18, 2009
I liked the recipe alot but I did use alot of the suggestions from everybody. I butterflied the chicken breast and seasoned it with lemon pepper, garlic powder, and adobo. I seared it on both sides in olive oil. I then substituted half of the mayo for sour cream. I stuffed the breasts. I microwaved the bacon for four minutes. I then wrapped the chicken breast. After baking about 15 minutes I brushed the breasts with a lime, olive oil, crushed garlic, and oregano mixture. I baked them for 30 minutes on 350. I only did it this long because another reviewer said after browning the breasts you only needed to bake for 30 minutes. I still had to broil for 5 minutes in order to crisp the bacon. I then served it. My husband didn't like that the bacon on the bottom looked raw even though I had precooked it in the microwave as suggested. So I took everbody's chicken back and flipped them over and broiled on the other side for about 3-4 minutes also. I thought it tasted really good. I thought I could get my picky husband to eat spinach. He liked the chicken but still wouldn't eat spinach.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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Reviewed: Jan. 17, 2009
Wow - this recipe is wonderful. For my filling mixture, I omitted the mayonnaise and added chopped sun-dried tomatoes - the green and red created a very vibrant and pretty filling. I used one egg white to hold the mixture together. Other than that, I didn't change the recipe. The chicken was a bit dry but I suppose baking in the oven will do that - next time, I will spoon some of the pan drippings over the chicken prior to serving. This would be a perfect main dish to serve for guests - the texture, color, and flavor are all wonderful. This recipe could be so flexible, too - create whatever filling you can think of, and I'm sure it would be delicious!
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Photo by Sarah B.

Cooking Level: Intermediate

Home Town: Paola, Kansas, USA
Living In: Wichita, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 15, 2009
I loved, loved, loved this recipe, using prosciutto wrapped inside the chicken (instead of the outside). However, next time I will use very thin prosciutto slices and lessen the amount because my husband felt the whole recipe was too salty.
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Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 14, 2009
Definately butterfly then pound out your breasts. Then saute or grill to get some color on the outside. Initially, I like using lemon pepper and garlic powder to season the chicken. The sauteing or grilling cuts down on the cooking time in the oven, usually around 20-25 min in a 350 degree oven. I used half mayo and half sour cream for the stuffing as well as a little roasted red bell pepper and mozzarella cheese. If you dont like feta you could customize this dish to use just provalone, mozzarella or fontina and it would be delishious that way as well.
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Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA
Living In: Columbia, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 14, 2009
SUPER tasty. My husband loved it. I used fresh spinach instead of frozen since we can't stand frozen spinach, blegh! Didn't need to make any changes to the recipe at all, except more bacon. ^_^
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Photo by JessicaAZ

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA
Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 11, 2009
This is one of our top All Recipes and we eat it at least once a month. I use 1/4 cup mayo because I personally don't like mayo. You can also substitute turkey bacon to reduce calories/fat--the regular bacon is a lot better. Thanks for a great recipe.
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Cooking Level: Intermediate

Living In: Durham, North Carolina, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 7, 2009
Very tasty...with some changes that is. Spinach stuffing-used 1tblsp of mayo, added 1/4 cup of sour cream, dash of nutmeg, cayanne pepper, 1/3 cup sun dried tomatoes, onion powder, salt/pepper to taste, and of course garlic. Tenderized the chicken breast, stuffed, omitted the bacon. Seasoned the chicken with salt/pepper, poured the lemon/oil mixture (per other reviews). Baked covered at 350 for 30 mins, uncovered, placed under broiler for 5-8 mins. Served with roasted potatoes...delish!!!! I know it sounds like alot of salt, etc, but w/o the changes this would have been bland. Honestly I tased the spinach mixture before I added the extras...blah.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 7, 2009
I totally messed up this recipe, and it was still delicious. I made it in more of a casserole form, since I had already cut apart the chicken breasts. It was wonderful, and very simple to make. Next time, I think I will roll up the chicken breasts the right way, and it will be even better!
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Photo by Mrs. Sharp

Cooking Level: Intermediate

Home Town: Peotone, Illinois, USA
Living In: Manteno, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 3, 2009
Great recipe. Too much mayo for the recipe. Also, I tried it with Miracle Whip and that didn't turn out like I thought it would. I am going to try it with real may next time. Over all, the chicken was good though.
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Cooking Level: Intermediate

Home Town: Madisonville, Texas, USA
Living In: College Station, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 28, 2008
What a great recipe! I will be using over and over again. Followed the recipe to a T and it came out just perfect.
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