Reviewed: Nov. 9, 2009

This was ok, my husband liked it alot, but it was just ok to my kids and I.

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nicole26

Cooking Level: Intermediate

Living In: New Berlin, Wisconsin, USA

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Reviewed: Sep. 18, 2009

Love this recipe! I use Italian seasoning mixed with olive oil as my marinade and then just sprinkle the Parm cheese on top of the tomato instead of on the outside. With a gas oven the bacon comes out crispy and the chicken tastes delicious!

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Candice

Cooking Level: Beginning

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Reviewed: Aug. 16, 2009

I made one important (I believe) change. I used thinly sliced proscuitto instead of bacon. I baked it in a 350 degree oven for 40 minutes. I find bacon too fatty and once your chicken is cooked, the bacon isn't. The proscuitto browned and crisped beautifully and the chicken wasn't overdone. My hubby pronounced this recipe "a keeper". We also used fresh basil and tomatoes out of our garden.

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jilcc

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Reviewed: Aug. 11, 2009

I thought this was very good. My husband liked it as well. I tweaked the recipe just a little bit though. We're trying to eat healthier so I didn't use any bacon and I only sprinkled some grated parm on top (no cheese on the inside). I also used six basil leaves on each chicken breast and I used the store-bought, thin-sliced chicken so I didn't have to bother slicing it. We had a surplus of basil, since we grow it and love it, so that's why I opted to use more than the recipe recommended. I also only cooked it for 15 minutes on each side and didn't bother putting it back in the oven to melt the cheese, because the chicken was thoroughly cooked at that point. I will definitely make this again! Thanks!

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Sharon

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Reviewed: Jul. 19, 2009

They smelt awesome while cooking, however the basil was way over bearing. It also too longer to cook up the bacon, so ultimately the chichen dried out. I would suggest pounding the breast prior to stuffing them. And use way less basil.

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suuegrl

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Reviewed: May 7, 2009

My husband and I loved it! I bought already marinated chicken breast to save some time, but other than that, I followed the recipe. It was delicious! Will make again!

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Pastheaven2

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Reviewed: Apr. 25, 2009

My wife, who generally doesn't like tomatoes at all, loved this recipe. It will become a regular recipe in our rotation.

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Rich H.

Cooking Level: Beginning

Living In: Shamokin, Pennsylvania, USA

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Reviewed: Apr. 21, 2009

this is a great recipe. my hubby loved it. thanks!!!

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Ali

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Reviewed: Mar. 31, 2009

These were quite tasty! I used fresh basil and sundried tomatoes.

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23DAISYS

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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Reviewed: Mar. 27, 2009

This was excellent. I stuck almost completely to what the recipe called for, with a couple minor ecxeptions. I used a cheese & garlic italian dressing marinade and left it to marinate for at least an hour. Also, I added some fresh mushrooms and a little salt and pepper. Delicious!I am somewhat new to cooking and I get most of my ideas from this site. I have tried making quite a few recipes but this is really one of my most favorite. My picky-eater boyfriend loved it too!

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mcollins702

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Reviewed: Mar. 22, 2009

Very good for a gathering. The Provolone was very mild...I might like to try it next time with a Havarti with spices and herbs in it.

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Beth

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Reviewed: Mar. 3, 2009

We love this recipe! We make it without the bacon to cut down on the fat a little and it still tastes amazing!

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erinmj

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Reviewed: Jan. 31, 2009

Everyone loved this recipe and it was so easy to make. My wife said it was restaurant quality. Definitely a keeper! I didn't have fresh Parmesan cheese so I used grated, which didn't melt as much. Next time I will use fresh Parmesan cheese.

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RayB

Cooking Level: Expert

Living In: Pittsfield, Maine, USA

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Reviewed: Jan. 29, 2009

This is a great recipe, but I would have appreciated a warning that the oven may smoke a bit from the bacon.

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Michael Borell

Cooking Level: Intermediate

Home Town: Maple Lake, Minnesota, USA

Living In: Saint Cloud, Minnesota, USA

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Reviewed: Jan. 18, 2009

I made this for my friends and they loved it! I might try a little more provolone next time but it was delicious! I had to put many toothpicks in to hold it together but I just placed them quite close to each other in the pan and they stayed together nicely. I removed the toothpicks before serving them and had no problem with them falling apart. I also pre-cooked the bacon for a few minutes and I think that really helps the bacon crisp up during cooking.

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Vanessa

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Reviewed: Jan. 14, 2009

Well I chose this recipe due to all the good ratings and have to say I was disappointed. It was good, but not great, especially with the work involved and the mess it created. We ate it, but it won't be a do-over.

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Eileen N.

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Reviewed: Dec. 31, 2008

My family loved this!!

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Lea Rekar

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Reviewed: Dec. 22, 2008

I have to agree with another user about this recipe. It had everything I liked, it was simple and quick to make but the end result of the dish was just blah. It lacked serious flavor and was a major disappointment at the dinner table.

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Sabina

Cooking Level: Intermediate

Living In: Springfield, Illinois, USA

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Reviewed: Oct. 16, 2008

So Good! I marinated the chicken overnight in Newmans own herb and garlic marinade. Then, I stuffed the breast with shredded chedder cheese, mushrooms and basil leaves. I took the advice from previous reviews and cooked the bacon in a pan till almost done before wrapping the chicken, placed chicken on a baking sheet, 15 mins on each side at 475 and Delicious! My Boyfriend asked me when i'll make this again! Thanks!

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jenerin805

Living In: San Francisco, California, USA

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Reviewed: Sep. 28, 2008

I made this for my in laws and they loved it. I used fresh tomatoes and basil from the garden. It was a hit. The only thing I would add is a light sauce on top of the chicken. I made the cherry tomato and string bean side dish that is on this site and it made a nice sauce that I would consider putting over the chicken.

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