The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: May 1, 2009
I was lucky enough to have some pretty large chicken breasts so I just made a small cut in the side and made a nice sized pocket to put the stuffing in. Closed easily with one tooth pick. I did brown them in the bacon fat for a couple minutes to give them some color before I wrapped them in bacon and put in the oven. Served with asparagus and roasted potatoes. I was going to have the leftovers the next night but they were gone before I got home.
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Cooking Level: Expert

Home Town: Hanover, Indiana, USA
Living In: Rochester, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Apr. 27, 2009
This recipe was wonderful!! Next time, I would cut the salt in half. I also used 1/3 less fat cream cheese and turkey bacon and it still came out great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Apr. 27, 2009
This was good, I was hoping for a bit more flavor.
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Cooking Level: Expert

Living In: Sturgis, Michigan, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.25 star rating.
Reviewed: Apr. 27, 2009
Blah...made it exactly as written...bland and boring...sorry!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Apr. 27, 2009
I've been making a similar recipe from another site for years, it's one of my favorites. I just use cream cheese, more green onion and add about 1/8 tsp of minced garlic. This mix can just be plopped right on top of the chicken. Then instead of pre-cooking the bacon, it can be cut into thirds and just layered on top the cream cheese mix. I sprinkle paprika on top for color and a few grinds of cracked black pepper. The bacon will turn out crisp. Bake at 375 for 30 minutes and serve with a fresh tomato and pasta side. I do love the idea of the red pepper in this and I will try it. And with all those calories, this is a special occasion dish for us!
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Cooking Level: Expert

Home Town: Camdenton, Missouri, USA
Living In: Springfield, Missouri, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.25 star rating.
Reviewed: Apr. 25, 2009
Kids liked, hubby and I agreed that chicken itself was flavorless - needs to be marinated or something first. I also cut out the salt.
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Cooking Level: Intermediate

Home Town: Bridgewater, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Apr. 24, 2009
nice change of pace recipe. i also pound the breast. salt and pepper before. mix 1/2 low fat cream cheese and 1/2 crubled feta cheese with basil and small amount of either sundried tomatoes or tomato paste, which ever i have on hand. roll them with toothpicks, brown them, and cook through the oven for about ten minutes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Apr. 24, 2009
Really good, but I have always just used the chive/onion cream cheese instead-makes it easier and tastes great! All I do is spread the cream cheese inside the chicken breast, add a smidge of butter, close it up and wrap in bacon, no need to fry the bacon first, it will cook up with the chicken and bake at 375 until done. You don't need any other ingredients-trust me! It is flavorful and super easy with only those few ingredients. My kids love this and they are super picky!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Apr. 24, 2009
Great recipe, I did not use any salt at all and it was delicious. If you don't want to do bacon another option is to do a light breading. Flatten chicken breasts, fill with cream cheese mixture, secure with toothpicks, then dredge in egg and then bread crumbs. Very Yummy! My husband and kids LOVED it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 21, 2009
I made this today and it was so easy, but very good. I would suggest seasoning your chicken because if not the chicken may come out bland. I also only put 1/4 tsp salt in the filling and that was just right, so I cannot imagine putting in 1 tsp. I did not use bell peppers only because my husband does not like them. I also served the chicken over white rice. Other than that the recipe turned out great and I look forward to eating the rest of it tonight!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 9, 2009
This was pretty tasty! I used only 4 oz of cream cheese (half the container) and it was plenty--I can't imagine having used more. I also followed the suggestion of another user because I didn't have bacon: I wrapped up the chicken, dipped it in a little egg, and rolled it in breadcrumbs. Will definitely make this again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Feb. 26, 2009
Good recipe. Next time I think i'll leave the cream cheese out. It "melted" out of my chicken. :[ I would also recomend cooking the bacon (like half way) before wrapping it around the chicken and baking it because it was still raw after being in the oven for over an hour.
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Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA
Living In: Milton, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Feb. 26, 2009
This was a great recipe. I have never wrapped chicken around the breast before baking, but it sounded good. I added some jalepeno peppers and mozzarella cheese to the cream cheese mixture and WOW!! It was wonderful!!
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Cooking Level: Intermediate

Home Town: Ogden, Utah, USA
Living In: Lehi, Utah, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.25 star rating.
Reviewed: Feb. 24, 2009
This was ok, not great. The chicken was moist, but the flavors didn't go together as well as I thought they would. Probably won't make this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Feb. 18, 2009
It was good, of course we made some modifications I didn't mix the ingredients together instead I layered added some mushrooms a little mozarella about a pinch to each my husband doesn't like mushrooms so i added red peppers to his. I also pounded out the chicken first and i also used low-fat cream cheese and reduced sodium bacon. It was a little greasy while cooking so I kept pouring out the grease. I didn't use any salt either due to previous reviews and i only sprinkled pepper over tops when they were ready to cook!! Overall very good flavor!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.25 star rating.
Reviewed: Feb. 6, 2009
This was good. Although I must admit I made a few changes: I did not use the green onion. Instead, I added grated parmasan cheese, shredded mozerella cheese, bacon (chopped and sauteed), and a little bit of italian seasoning. I ommited the salt, since the reviews scared me lol. It turned out ok. I kind of wish I would have cooked the bacon a little bit before I put it in the oven, because mine was a little raw, even after the chicken was almost burned. I also didn't like the idea of the cream cheese, it "melted" out of my chicken. In my opinion, the recipe needs work. Im going to experiment more next time, and hopefully it will turn out perfect. Overall, 3.5stars.
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Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA
Living In: Milton, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Feb. 1, 2009
It was okay. I'm going to pound out some round steak and try it with that. We just thought the chicken ended up kind of bland, but we loved the filling.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Dec. 27, 2008
Who would ever think that cream cheese and chicken could turn out so good. Easy and impressive dish for company.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Oct. 29, 2008
This recipe was good. A lot of flavor! I did make a couple changes though. I added minced garlic and a handfull of breadcrumbs (I never was good at that measuring thing) to the mixture. Once I omitted the bacon and once I had secured the breast closed I brushed it with egg and lightly rolled it in bread crumbs. Came out beautiful!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Sep. 26, 2008
I took the recommendations from a few of the reviews and used fresh parsley and chives with crushed garlic to mix in the cream cheese, omitting the salt, pepper and bell pepper. To make it easier to enclose the mixture, I cut a pocket into the thickest part of the chicken breast, then wrapped with turkey bacon. There were no leftovers!
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