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!

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Mom2FourLittleOnes

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2007

made exactly as listed, except cooked it at 475..tasty, husband loved it. it made for something different than the regular things I cook.

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emma

Cooking Level: Intermediate

Living In: Mary Esther, Florida, USA

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Reviewed: Dec. 19, 2007

This was absolutely wonderful! The flavors in this dish are amazing! I dont have a broiler pan so I had to cook these on just a plain cookie sheet, which worked out well minus slightly burning the bacon and setting off the smoke alarms lol. I cooked the bacon for a few minutes in the microwave to make sure it got fully cooked in the oven. also didn't have grated parmesean so I just used mozerella and it was still amazing. My 3 yr old loved it and so did I. I butterflied my chicken and pounded thin before marinading...which I did for about 4 hours before cooking. highly recommend this dish! **I also used roma tomatoes...just as a personal preference and would recommend those for this dish**

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Christine W

Cooking Level: Intermediate

Living In: Midlothian, Virginia, USA

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Reviewed: Dec. 8, 2007

I made this recipe today for dinner. What a hit! The flavors were tremendous! This will be a regular in my house!

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DH

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Reviewed: Oct. 8, 2007

We love this recipe! I have made some changes though because my poor basil plant died. Instead of fresh basil leaves I spread basil garlic pesto in the chicken. I have also replaced the cheese with fresh mozzarella. I wrap the chicken breasts (once stuffed) with turkey bacon. That's just personal choice. I have also done it with procuitto. I love love love this recipe it makes the house smell so good and i always get tons of compliments. Thank you for sharing the recipe!

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thepennyblack

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2007

This recipe was great and really easy. Instead of wrapping the chicken with bacon strips, I used precooked bacon and sprinkled it on top at the second 15-minute baking. Also, I added sliced mushrooms inside the chicken, and I set my oven to 475 instead of 500.

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quickcooker

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 8, 2007

We really love this chicken recipe because it is so adaptable. Any kind of cheese is great and I always add mushrooms to everything. Try adding garlic, capers, black olives, anything you like, just remember to keep the portions small or the breasts won't close properly. Thanks for sharing.

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Bender31

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2007

Hi ... This is the most wonderful recipe ... I essentially prepared it quite to the recipe minus the bacon ... I can't think of one element of this recipe that went wrong ... I prepared it in a non-stick (Technique) pan so clean up would be easier ... otherwise, I know that it would be impossible to clean the pan otherwise ... it can be easily overdone so stick to 15 minutes per side ... this would be a fun recipe to prepare for guests because it can be made in advance and then baked to perfection ... I think that I will try it with the bacon the next time ... but WOW ... THE CALORIES!!! I think that this would be a croud pleasing receipe.

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Dewey

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Reviewed: Jul. 24, 2007

Awesome... would make again, even though it makes a mess of my broiler pan!

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Shelly McVay

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Reviewed: Jul. 18, 2007

This dish is fantastic! Full of flavor and the chicken breast was nice and moist; not dry at all. I followed the recipe exactly and it came out great. Of course, you can't go wrong when you wrap bacon strips around just about anything! But seriously, I used "Good Seasons" Garlic & Herb dressing as marinade and I let the chicken sit in it for about 6 hours. I think next time I make this, I'll try to change it up a bit. It would be good with feta cheese or cream cheese and maybe some spinach...you could add any of your favorite ingredients. My thanks to YOYO78; this one's a keeper!

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Renee Ridgeway

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Jul. 10, 2007

Holy this is delicious. The longer you marinate the chicken, the stronger the flavor. I love it to pieces!!!

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Lilreddragon1

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Reviewed: Jul. 9, 2007

This recipe made ME feel like a 5 Star Chef! It LOOKED and TASTED WONDERFUL! Even the kids loved it!

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Virginia B.

Cooking Level: Intermediate

Home Town: Chehalis, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Jul. 6, 2007

This was very yummy. I used light italian dressing to marinate the chicken, and also threw in some spinach leaves that I needed to use up. Delicious.

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Laura C

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Reviewed: Jun. 4, 2007

This has got to be one of my favorite chicken recipes! The basil really tasted delicious with the other flavors and paired well with the chicken. I used sun-dried tomatoes instead of fresh ones, but the flavor of the tomatoes was completely overshadowed by the basil. I couldn't really taste the provolone either. I think the keys to this dish were the marinade, basil, bacon, and parmesan on top. I made my own marinade with fresh crushed garlic, Italian seasoning, lemon juice, olive oil, white wine and salt & pepper. If I make it again I might just omit the other ingredients that I couldn't taste, and see if it makes a difference. All in all a fabulous recipe!

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JENNIFER313

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Reviewed: May 26, 2007

This is fantastic! I cooked the chicken on a rack, sitting in a baking sheet, it cooked faster, and at a lower temp, and the bacon turned out perfectly crispy.

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Jessye

Cooking Level: Intermediate

Home Town: Waverly, Nebraska, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Apr. 7, 2007

Oh gosh, this was soooo yummy. We soaked the chicken in buttermilk (milk/vinegar) for a day first, and it was super tender. The whole family loved it! Great flavor!!

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YOOHOO422

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Reviewed: Feb. 5, 2007

This recipe had good flavor but was difficult to keep together. Not easy to slice the chicken breasts evenly, the bacon slipped off and burned, and flipping the chicken breast was a nightmare (the insides fell all over). I used roma tomatoes(great flavor and hold together well) and pesto sauce instead of basil. Next time I make this I will use more cheese inside and tie the breasts closed with some kitchen twine to make flipping easier.

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