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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sabina

Cooking Level: Intermediate

Living In: Springfield, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jenerin805

Living In: San Francisco, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kelly Krocker

Cooking Level: Intermediate

Living In: North Massapequa, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TERRAWOLF

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

pinktina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2008

I've made this dish several times and never changed a thing, it's always a favorite!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jessey Roth

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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."

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AnnaFab

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jmoon

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kenessa

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Elizabeth

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

wingedseduction

Cooking Level: Beginning

Living In: Crystal River, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kelley

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JODIMASTICS

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

maryf23

Home Town: Victorville, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 27, 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.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

kayzee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2008

Delicious!! I made this for my family and they loved it!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ilovepmc123

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 17, 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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SteveGarbage

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ellen Pfeiffer

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lady katie

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2008

Amazing, simple, and healthy. My husband and I LOVED this! Will be making for years to come.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PYRATECHIC

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Stuffed Tomato Basil Chicken

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!