Reviewed: Dec. 24, 2008

these were magnificent and guests were so impressed. I loved them and will make again often!

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texasbelle

Cooking Level: Expert

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Reviewed: Dec. 19, 2008

Not the best. Chicken is very dry and the garlic was too much. I omitted the bacon...too much fat.

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Diana

Cooking Level: Beginning

Home Town: Anaheim, California, USA

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Reviewed: Dec. 15, 2008

VERY good! I gave this a 4 because the 2nd time I made this, I made a few changes that tasted much better. Instead of mayo I used sour cream. I also didnt wrap the chicken with anything. It was much less greasy this way, and you could really taste the flavors from the feta and spinach rather than only the bacon flavor. Was very easy, and definitely impressed my guests. I will make this many more times!

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meganne1184

Cooking Level: Intermediate

Living In: East Moline, Illinois, USA

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Reviewed: Dec. 14, 2008

only change i made is i used turkey bacon I dont eat pork and added extra cheddar cheese. I have made this several times with alt. chees depending on what i have on hand cream cheese, feta, cheddar. it always a hit. So good.

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LADYTRUTH20

Cooking Level: Expert

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Reviewed: Dec. 14, 2008

The chicken came out very bland and dry...it almost needs to be marinated in something before cooking. The filling was tasty though.

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Christa

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 10, 2008

Fabulous! As others suggested I cooked the bacon partway, basted the chicken with olive oil, and added a little salt and pepper. I also used 1/4 c mayo and 1/4 c sour cream(instead of 1/2 c mayo). I the chicken breasts I used were large, plus I pounded them out a bit. The spinach mixture was the perfect amount. Turned out great!

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hgraham

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Reviewed: Dec. 7, 2008

Great chicken recipe - nice moist and rich with flavor. I did make the following adjustments. I omitted the mayo, browned my garlic and cooked it with my spinach until it wilted and then mixed it w/ the feta cheese and I added 1/2 cup of parmesan cheese.

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kac2research

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2008

Very tasty, exactly what I was expecting from the recipe. A lot of people are complaining about the portion size of the stuffing; are they using the smallest chicken breasts they can find? I buy jumbo packs of chicken, and they have really good sized pieces of meat. One piece is more than some people can eat. So I pounded those babies out to maybe 3/8" and they were great for stuffing. The four pieces just about filled my 9x13 pan! The cheese was almost totally used. The one gripe I have has to do with cooking time. Now I know since I am using a pretty large cut of meat, and pounded it out a bit thicker, that the cooking time will be longer. But after 30 mins, these were totally RAW underneath of the sauce. I don't see how chicken even half the size could cook that fast covered in cold sauce and cheese. I turned the oven up to 375 and cooked for 30 more minutes and it came out perfect.

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Nuclear Rich

Cooking Level: Intermediate

Home Town: Naugatuck, Connecticut, USA

Living In: Ansonia, Connecticut, USA

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Reviewed: Dec. 4, 2008

Wonderful. I added onion, pepper, basil, oregano to the cheese mixture. Also, as others mentioned, I did coat the outside of the chicken with olive oil, lemon, spice mix, and cooked bacon in microwave for 4 minutes before wrapping the chicken. This way, the bacon is completely cooked.

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Lisa's kitchen

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2008

excellent to eat, easy and it looked very impressive. Thanks for this recipe! (I cooked it uncovered and the bacon was perfectl7 crisp!)

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leah

Home Town: Toronto, Ontario, Canada

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Reviewed: Nov. 23, 2008

We loved these! To make them healthier, I omitted the bacon and just seasoned them with garlic powder, salt and pepper. I sauteed 1 minced garlic clove and an entire chopped onion, and after letting it cool, added it to the spinach and mayo mixture (I had some non-fat sour cream in the fridge so I ended up using about 1/3 sour cream to 2/3 mayo which also cut down on the fat factor). My boyfriend LOVED the filling and there is plenty left to mix with artichokes and a bit more sour cream to make a dip with!

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goodtoglow

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Reviewed: Nov. 22, 2008

The only changes I made, were that I used thighs instead of breasts (I think breasts are too dry) and since I don't eat pork, I wrapped pastrami around the stuffed chicken instead of bacon. It was FABULOUS tasting and SO easy.

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DUNTEACHN

Cooking Level: Intermediate

Home Town: Ellicott City, Maryland, USA

Living In: Cape Charles, Virginia, USA

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Reviewed: Nov. 22, 2008

Very good!

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Cindy

Home Town: Pewaukee, Wisconsin, USA

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Reviewed: Nov. 20, 2008

I make this all the time! It is super easy and tastes soooo yummy! When I make it for guests it's always a hit! Its perfect as is, but I usually add a little more garlic.

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Sheena

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

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Reviewed: Nov. 19, 2008

Yum! I marinated the chicken with olive oil, lemon juice, and oregano first. I also added onion and bread crumbs to the filling mixture, and left out the bacon. Very good, though I probably wouldn't cook it for the entire hour next time.

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loretak

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Reviewed: Nov. 17, 2008

The reason I give it 5 stars is because my "I hate every kind of vegetable" 5-years-old son ate T-W-I-C-E...spinach stuffing and everything! I would definitely season the chicken or the filling with garlic salt or salt and pepper. I used boneless thighs (more moisture), stuffed six of them and had a surplus of the filling. I added more garlic. Feta cheese is NOT overpowering, it blends perfectly.

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MLV

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2008

Use fresh spinach sauted with onion, garlic, add sun dried tomatoes. add to feta cheese and along with sun dried tomatoes. Omit bacon - dredge chicken roll up in egg white, then bread crumbs. Bake at 350 for 20 min.

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cindy

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Reviewed: Nov. 16, 2008

This is a fantastic dish! To remove unwanted excess grease, first boil the bacon for 5 min. or so before wrapping the chicken. It will cook all the way through in the oven and be much less greasy!

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Sara

Cooking Level: Expert

Home Town: Napa, California, USA

Living In: Lumberton, North Carolina, USA

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Reviewed: Nov. 6, 2008

As always, I made this as written when I first tried it. It was absolutely delicious and has become a favorite of my family's. The only change I've made so far is to cook the bacon first until it is "rubbery" and browned a bit. Otherwise, it comes out almost raw which is not only unhealthy, but unpleasant to look & very unappetizing.

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BJS

Cooking Level: Intermediate

Home Town: Abington, Pennsylvania, USA

Living In: Lilburn, Georgia, USA

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Reviewed: Oct. 27, 2008

I was expecting better. The presentation was nice but taste-wise it was pretty bland. Definitely season the chicken first, and still it needs something. The bacon really should be cooked ahead of time, or I liked someone else's suggestion of broiling it the last few minutes to crisp up the bacon. Probably won't make again, at least not as-is.

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