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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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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Reviewer:

Kelly Krocker
Cooking Level: Intermediate
Living In: North Massapequa, New York, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 23, 2008
Outstanding recipe all around. I have substituted fresh mozzarella for the provolone and it was just as good, if not better.
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Reviewer:

TERRAWOLF
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 13, 2008
This was AWESOME. The chicken was so moist and the flavor of the basil just spread through the chicken. The only thing was that even after turning on the broiler in the end for a few minutes, the bacon didnt cook all the way. So maybe id pre-cook the bacon.
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Reviewer:

pinktina
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 10, 2008
I've made this dish several times and never changed a thing, it's always a favorite!
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Reviewer:

Jessey Roth
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 15, 2008
Amazing recipe! I didn't change anything and it turned out fantastic. This was my first "real" meal I tried to make and it worked out perfectly. It was pretty simple and relatively quick. Here are some quotes from the guys I made it for: "My tastebuds are tingling!" and "This is, like, restaurant quality."
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Reviewer:

AnnaFab
Cooking Level: Intermediate
Living In: Seattle, Washington, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 29, 2008
Bacon makes everything tastier, I suppose, but it also makes everything heavier. Even chicken. I might add a tad more basil and tomatoes next time to give it a fresher taste... otherwise, the bacon overwhelms the dish.
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Reviewer:

jmoon
Cooking Level: Beginning
Home Town: Chicago, Illinois, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 16, 2008
Great way to use up that basil in the garden! Used turkey bacon and thought it was a little unneccesary (why add the extra fat?), maybe it's different with regular bacon...Also ran out of parm. cheese for the top--can't wait to try with it on! Great quick meal recipe with simple ingredients on hand, though!
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Reviewer:

kenessa
Photo by kenessa
Cooking Level: Beginning
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 14, 2008
This recipe is great but I changed a few things to make it a LOT healthier & low-fat. I used Cabot 75% fat free cheese, low fat feta (gives that sharp taste) and bacon bits sprinkled inside instead of bacon wrapped around the outside. I also marinaded in Newman's own vinager dressing (light of course). Overall a great recipe and easily adaptable to your taste/ needs.
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Reviewer:

Elizabeth
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 2, 2008
I served this meal yesterday to a group of my friends and the oddest thing happened. There wasn't one complaint. To give you a brief history, that never happens with these guys. Total two thumbs up on this one
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Reviewer:

wingedseduction
Photo by wingedseduction
Cooking Level: Beginning
Living In: Crystal River, Florida, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 25, 2008
I loved this recipe. I made it for my boyfriend who has a tendency of being picky and he loved it too. He said it was close to restaurant quality! The only thing I changed was that before I wrapped the chicken with the bacon I did a light fry on the bacon in a pan first so it would cook through and become extra crispy. It seemed to work well!
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Reviewer:

Kelley
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 23, 2008
This wasn't bad, but it wasn't great either. I think cooking it on 500 degrees for 15 minutes on each side was too long. My chicken was really dry. Next time I won't cook it as long and see if this makes a difference.
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Reviewer:

JODIMASTICS
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 28, 2008
Super! Love the flavors together. I did change things up a bit:I used pesto instead of basil leaves, and I marinated the chicken in Kraft Italian dressing. I made one with bacon, one without (for me, too fattening with bacon). Tried both and both were fantastic. So if you're watching what you eat feel free to omit the bacon and you'll still have a great dish. Served this with whole wheat speghetti in a white wine olive oil sauce. **So the cheese won't spill out while baking, try securing the chicken with toothpicks. Soak the toothpicks in water first.
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Reviewer:

kayzee
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 20, 2008
This recipe was really good, It was my first time ever making anything like this before and my family loved it. I would wait to put the cheese in until the last 10 minutes because it all melted out. I also put a handful of provalone cheese on top of the chicken. It was great
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Reviewer:

maryf23
Home Town: Victorville, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 20, 2008
A great recipe - definitely the best I have - pretty simple to make and absolutely delicious. I've made it using a sun-dried tomato dressing as the marinade and I think it came out the better than garlic herb or Italian dressings. Does smoke up the kitchen a little when that dressing burns on the pan though - cook with a window open.
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Reviewer:

SteveGarbage
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 19, 2008
Delicious!! I made this for my family and they loved it!!
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Reviewer:

Ilovepmc123
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 12, 2008
This recipe was a 5 on taste, but was really messy cooking and cleaning up. My basil leaves were really big, so each breast only needed 2 - that was great flavor. I had to make a marinade from scratch with lemon juice, olive oil and Italian spices and it turned out good with only the 30 minutes to marinate. But the only disappointment with this is that the cheese kinda melted out of the breasts, so it was wasted - will try less cheease next time. But a really GREAT flavor, so worth trying again!
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Reviewer:

Ellen Pfeiffer
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 26, 2008
very good dish :) the only change that I made was that instead of just provolone, I put a provolone and mozzarella shredded cheese mix on it.
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Reviewer:

lady katie
Cooking Level: Beginning
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 25, 2008
Amazing, simple, and healthy. My husband and I LOVED this! Will be making for years to come.
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Reviewer:

PYRATECHIC
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 7, 2008
I tried this last night and it was AMAZING! My husband is a total "food snob" and I have very picky little eaters under the age of 6. Everyone LOVED it and my husband even said it was his new favorite! I used Roma tomatoes - just a personal preference. Next time I think I will slice them a bit thinner. I also set my oven to 475 instead of 500. My brioler pan was a mess, but it was well worth it! All in all - a huge hit at our house!