This has such a great combination of flavors, and while it requires a bit more work than most of the stuff I cook these days, it looks impressive, and is well-received. I would say, however, that it is MUCH easier to cook if you forgo the butterflying method, and just pound the breasts flat, then roll them up with the filling in the middle. The feta/bacon mixture seems to meld together better, plus it has less of a tendency to fall out when the chicken cooks. Anyway, nice recipe. Thanks, danielle!
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This has such a great combination of flavors, and while it requires a bit more work than most...