Reviewed: Jun. 19, 2009

This was wonderful! We had it for dinner on a hot summer day. I used my food processor to get the ingredients 'chopped' and 'shredded' since I was short on time and mommy-ing two kids. It was quick and easy. I used my indoor grill for the chicken and a toaster oven for the asiago cheese bread. Long story short, both of the children, 5yr and 12 mo, had seconds and thirds. Mom, too!

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Reviewer:

Kim

Reviewed: May 25, 2009

Great recipe. Served with olive oil/grated parmesan cheese and bread.

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Reviewer:

Urvile

Reviewed: May 16, 2009

On my favorite list. I happened to have some Greek grilled chicken, and used French Feta (milder than Greek Feta) and made my own balsamic vinegar dressing. It was such a hit, my mother-in-law requested I make her some extra to take home!!! Excellent, next time I'll trying adding fresh basil and kalamata olives.

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Reviewer:

Sylvia

Cooking Level: Intermediate

Home Town: Paterson, New Jersey, USA

Living In: Phoenix, Arizona, USA

Reviewed: May 6, 2009

This turned out to be awesome. There are very smart cooks reviewing on this website! :-) I used a whole wheat baguette, leftover shredded chicken from cinco de mayo (yesterday) and goat cheese instead of feta. My partner and strongest critic (we both love to cook!) said "SAVE THAT RECIPE!". We are visiting friends on Friday and will be taking this with us!

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Reviewer:

ftlscott

Cooking Level: Expert

Reviewed: Apr. 17, 2009

This is fantastic, I've made it several times - always get compliments and requests for the recipe. After playing around with it a few times, I found a few things works best: Use sun dried tomatoes that are not in oil, usually come in a bag in the produce section. I prefer using Wish Bone or Ken's Balsamic Vinaigrette for the marinade and Good Seasons Italian Dressing to pour over the ingredients at the end. I also think the Sun Dried Tomato Feta cheese is the best to use. If you are pressed for time and can find Noni's garlic toast, use that instead of toasting the bread. As another reviewer said, it is not just an appetizer. I've made this as a wrap or into a panini - thanks for a great recipe!

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Reviewer:

Music City Girl

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

Reviewed: Apr. 7, 2009

The meat was so good after the marinade that I just ended up serving it with the salad mix along side of it and the bread with a little Balsamic Vinegar for an amazingly great dinner. I could have mixed it all together but people were raving about the meat - so I just took the shortcut. Good stuff!

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