Reviewed: May 10, 2013

I made this the other night to try something new - and it turned out really good! I always overcook chicken, but it came out moist and juicy, the bacon and feta complimented the chicken and herbs wonderfully. But there are some changes I would make... 1.) More filling, I used about 1.5 slices of bacon per breast and 1/5 cup of feta, next time I will definitely use more. Another note on the filling: I think it helps to mix the feta and bacon in a separate bowl before stuffing to make it even. 2.) My friend and I both decided it was missing something, maybe a white sauce, extra feta, a glaze, or something along those lines to finish it with. Another Note: I stuffed the chicken differently, if you are the type that cares about appearance I would recommend making a small pouch in the breast for stuffing instead of cutting it in half and tooth picking it together. I served it with wild rice and a lite vinaigrette salad. Overall - definitely one to try, and one I will definitely make again.

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Reviewer:

bnewcomb

Reviewed: May 9, 2013

This recipe is a standard for us. I used more oregano and lemon juice then called for and cooked the bacon prior to putting in the chicken. I also used crumbled feta. Smells amazing while it is cooking.

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Reviewer:

Julster

Reviewed: Apr. 20, 2013

I love feta cheese so I very much enjoyed this.

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Reviewer:

COOK471

Cooking Level: Expert

Reviewed: Apr. 14, 2013

I really like this recipe due to the simplicity. The base recipe allows for a lot of experimentation. I've used bacon, prosciutto, spinach and just feta. I like to use crumbled feta most of the time. Now as for "stuffing" the chiken breast, I like to make a deep pocket with a very sharp knife (fillet knife maybe) with a smaller opening to avoid the toothpicks. The filling tends to keep the breast meat tender. I generally season the breasts and pocket with salt,fresh ground black pepper and garlic powder, but I think you can try a lot of different seasoning combinations. I try to be careful with the salt so as not to over season. Without some additional seasoning I found my first attempt to be a little flat. So I leave the salt and pepper out of the olive oil mixture. Anyway that's my take on this recipe. Obviously, a lot of this is per taste per cook/chef. A great recipe to play with over time.

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Reviewer:

Rumdiddler909

Reviewed: Mar. 14, 2013

love it , i marinated on the oil mixture for 1 hour and then i stuffed it , really juicy lots of flavor .

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Reviewer:

Yessenia

Cooking Level: Expert

Living In: River Ridge, Louisiana, USA

Reviewed: Dec. 15, 2012

LOVE this recipe! I had to adjust the cooking time a bit, but this is still an awesome idea and makes a very tasty meal.

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Reviewer:

juliem

Cooking Level: Beginning

Reviewed: Dec. 9, 2012

Will make again and again!

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Reviewer:

canonsmom

Cooking Level: Intermediate

Reviewed: Nov. 29, 2012

This was really good. Used four and a half tablespoons of vegetable oil(didn't have olive oil) instead of 8 and it turned out great. I also only used a tsp of oregano. Used 1 tablespoon of lemon juice, perfect amount. I stuffed it with bacon bits and feta, then wrapped it with two pieces of bacon. Instead of using crushed garlic...I used garlic salt and everything tasted great! Will definitely be making this again. Everyone in my family loved it.

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Reviewer:

LueLue5

Cooking Level: Beginning

Reviewed: Nov. 5, 2012

This was the first recipe I tried from Allrecipes.com and it didn't disappoint. I subbed in Canadian Bacon, which worked fine. The chicken is moist and flavorful, and the feta cheese and bacon give it a nice "salty" kick. This is my "go-to" recipe when I dont' know what else to make for dinner.

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Reviewer:

pardeesuz

Reviewed: Sep. 10, 2012

Delicious! I didn't have boneless so I used breasts with bone/skin. I stuffed bacon, crumbled feta and a slice of swiss cheese under the skin. I also added a little parmesan on top of the chicken. My husband always complains about how dry chicken breast are, but he loved this!

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