Reviewed: Jan. 3, 2010

We loved this! It was easy to make and the chicken was nice and moist.

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Reviewer:

thunderbolt

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Dec. 21, 2009

Before making this for guests, I did a trial run with the hubby and a close friend. Based on other reviews, I added some spices and chopped up marinated hot peppers to the filling. I had some pretty thick chicken breast so I cut them in half, pounded them thin, added the filling and folded the chicken in half. Then I dipped the chicken in melted butter and rolled in whole wheat panko. It was fabulous but next time I will add sun dried tomatoes and maybe a little kalamata olives to the filling. Served with Greek Orzo Pasta from this site and some sauteed green beans. ** Update ** I made this again and added kalamata olives, tomatoes and feta to the filling and it was amazing!

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Reviewer:

Eblueiz11

Reviewed: Dec. 16, 2009

Was good! I doubled the cheese mix for extra chicken. I also made a pocket for the cheese and used tooth picks. It did take alot longer to cook because the chicken was thicker. Some of the cheese mix melted out but we served over pasta and used the cheese sauce it made as pasta sauce. So over all it turned out great! Will make this again for sure.

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Reviewer:

LooHunter

Reviewed: Dec. 13, 2009

Not real sure about this recipe yet. Did as directed, but baked for 30 min. Next time I'm going to bake approx 25 min & broil for a couple min to brown up the breast. I think seeing pale chicken was the turn off. Taste was different & not something you'd make often.

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Reviewer:

PPK

Living In: Watertown, South Dakota, USA

Reviewed: Dec. 8, 2009

I made this for dinner on Sunday night. I followed the recipe as listed and it came out fantastic. I know it was good because my son is a very fussy eater (at 23 yrs old!) I didn't tell him that there was feta cheese in it and he thought it was really good. This one's a keeper!

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Reviewer:

donna

Cooking Level: Expert

Living In: Sewell, New Jersey, USA

Reviewed: Dec. 6, 2009

Amazing recipe - I followed instructions exactly, except that I used light cream cheese - garlic herb flavored. Even my husband, who normally doesn't like cheese gave this a 9.5 on 10. Thanks for sharing!

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Reviewer:

Jodi

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Dec. 2, 2009

Delicious, and fancy enough for company.

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Reviewer:

Foxy

Cooking Level: Expert

Home Town: Arroyo Grande, California, USA

Living In: Rancho Santa Margarita, California, USA

Reviewed: Dec. 1, 2009

This made a great gourmet meal for my mom's birthday, especially with a few modifications. We added garlic and herb feta, Parmesan cheese, and garlic. We also threw in a few extra fresh herbs like rosemary, parsley, chives, and sage. I served it topped with a wild mushroom gratin and it was a huge hit!

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Reviewer:

Mylana Sue

Cooking Level: Intermediate

Living In: Bingham, Maine, USA

Reviewed: Nov. 30, 2009

This was just OK for me. I should have listened to the other reviews and put in half the garlic.

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Reviewer:

LYSS

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

Reviewed: Nov. 30, 2009

Great flavor! The only thing we will change next time is using a bit less filling in the chicken. For the kids it was too strong on the feta/herb taste with that much cheese mix rolled up in it....so next time I will go lighter on the feta mix in the middle. With the potent flavor it does not require a lot!

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