I enjoyed this recipe but I did make some changes: I used thin sliced chicken breasts because I never have any luck trying to butterfly the thicker ones. I pound them a little thinner if need be and place the filling in the middle and roll in both sides. I filled with creamcheese and a slice of sharp chedder. I wrapped each piece of chicken in bacon instead of breading them which was sufficient enough to keep the breasts closed. Halfway through the baking process I poured the butter lemon mixture over the top. At the very end, I broiled them for a few minutes to brown and crisp the bacon. Delish!
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I enjoyed this recipe but I did make some changes: I used thin sliced chicken breasts because...