Reviews for Stuffed Tomato Basil Chicken
Very good for a gathering. The Provolone was very mild...I might like to try it next time with a Havarti with spices and herbs in it.
I changed a few things. No basil, added a slice of ham and provolone cheese. Tasted great!
Very good. Nice to have something different. You do need to be careful not to overcook.
My wife, who generally doesn't like tomatoes at all, loved this recipe. It will become a regular recipe in our rotation.
I made this for my wife, and we loved it! When I made it a second time, I was a little heavy on the basil. I'll stick to the recipe in the future. Excellent!
This was excellent. I stuck almost completely to what the recipe called for, with a couple minor ecxeptions. I used a cheese & garlic italian dressing marinade and left it to marinate for at least an hour. Also, I added some fresh mushrooms and a little salt and pepper. Delicious!I am somewhat new to cooking and I get most of my ideas from this site. I have tried making quite a few recipes but this is really one of my most favorite. My picky-eater boyfriend loved it too!
Made it for the first time tonight! The chicken was cooked perfectly, and was still moist. :D Unfortunately, I did not have fresh basil, and I finished off my partially used can on tomatoes. It was still very delicious! I cannot wait for summer when I will have fresh Basil and tomatoes from the garden! This meal will be all the better. My husband compared it to a meal from a fancy restaurant. :D Yum!
made exactly as listed, except cooked it at 475..tasty, husband loved it. it made for something different than the regular things I cook.
I made this for my friends and they loved it! I might try a little more provolone next time but it was delicious! I had to put many toothpicks in to hold it together but I just placed them quite close to each other in the pan and they stayed together nicely. I removed the toothpicks before serving them and had no problem with them falling apart. I also pre-cooked the bacon for a few minutes and I think that really helps the bacon crisp up during cooking.
This was very yummy. I used light italian dressing to marinate the chicken, and also threw in some spinach leaves that I needed to use up. Delicious.
I made this with two simple changes: First off, I used pre-cooked bacon. After 40 minutes at 375, it came out nice and crispy. Second off, I added sliced avocados on top. It was a nice finishing touch. I will definitely make this again.
Amazing recipe! I didn't change anything and it turned out fantastic. This was my first "real" meal I tried to make and it worked out perfectly. It was pretty simple and relatively quick. Here are some quotes from the guys I made it for: "My tastebuds are tingling!" and "This is, like, restaurant quality."
Awesome... would make again, even though it makes a mess of my broiler pan!
This recipe had good flavor but was difficult to keep together. Not easy to slice the chicken breasts evenly, the bacon slipped off and burned, and flipping the chicken breast was a nightmare (the insides fell all over). I used roma tomatoes(great flavor and hold together well) and pesto sauce instead of basil. Next time I make this I will use more cheese inside and tie the breasts closed with some kitchen twine to make flipping easier.
My family loved this!!
I used an Italian dressing to marinade it in, Olive Garden's to be exact. I actually used crushed Basil, and then a Bay leaf in the chicken. Mozzarella was used instead of provolone. and I put mozzarella on top as well. I did not flip it, because I garnished it ahead of time. Basically I put everything on it all at once. Plus, I did take it out at 15 minutes, but only to check if it was sticking, which it wasn't. Oh yes, and I used glass to cook it in. I also tried it like this without the bacon, but it became drier, so if you don't use bacon, cook a little less. Always make sure it is thoroughly cooked though. I definitely will use this again.
Outstanding recipe all around. I have substituted fresh mozzarella for the provolone and it was just as good, if not better.
This recipe is now in our regular rotation. One thing we discovered is that the provolone tends to melt and dribble out of the assembled chicken during cooking. So now we add the slice on top at the end for just a few minutes in the oven; just long enough to melt. Also we use dried tomatoes ( that we grow our selves and dehydrate before storing in freezer bags) Fresh tomatoes tend to cook down a lot. With dried tomatoes you get more "tomato" in it.
I served this meal yesterday to a group of my friends and the oddest thing happened. There wasn't one complaint. To give you a brief history, that never happens with these guys. Total two thumbs up on this one
Great recipe but I would knock the temp back to 400
I absolutely loved it!! Thanks!! I wanted to make something with chicken and of course bacon for my roomates so I saw this recipe and gave it a shot! They totally loved it and said we should totally do it again!! Kuddos!! :)
Well I chose this recipe due to all the good ratings and have to say I was disappointed. It was good, but not great, especially with the work involved and the mess it created. We ate it, but it won't be a do-over.
Next time I may stuff a bit more in the chicken, but that's just me being extra. It was GREAT as is. Bacon turned out perfect.
Everyone loved this recipe and it was so easy to make. My wife said it was restaurant quality. Definitely a keeper! I didn't have fresh Parmesan cheese so I used grated, which didn't melt as much. Next time I will use fresh Parmesan cheese.
This recipe was really good, It was my first time ever making anything like this before and my family loved it. I would wait to put the cheese in until the last 10 minutes because it all melted out. I also put a handful of provalone cheese on top of the chicken. It was great
very good dish :) the only change that I made was that instead of just provolone, I put a provolone and mozzarella shredded cheese mix on it.
So. Stinkin. Good. So tasty fresh ojt of the oven! Bacon makes it a bit greasy as leftovers but still good. I'm lactose intolerant so I used shredded "mozzarella" with a sprinkle of nutritional yeast to give it more of a cheese flavor. Opted not to cut the breast all the way through, left partially in tact. Simple, so good and impresses easily.
The time and effort was definitely worth it as the resulting meal was to die for. After reading the reviews of others that have prepared it I made a few changes. I made my own marinade with fresh herbs, garlic, olive oil, honey and just a splash of balsamic vinegar. I only marinaded the chicken for about 30 minutes but I had reserved a small amount to soak the tomato and basil in for a minute or so. It was a little more difficult (and messy ) but then after letting the chicken drain a moment I butterflied the breast, placed 2 slices of provolone on one side to cover the bottom of one half and let it overlap onto the other side. Then I covered the bottom part with the marinaded tomato and chopped fresh basil. Folded it over letting the tomato get wrapped in provolone and chicken then secured it with toothpicks. I wrapped the breast with 4 slices of bacon (the breast I used were actually about 12 ounces each). I then browned the bacon on each side of the chicken until crispy (starting on the "top"-the side that will be visible when plated, then carefully flipped it and did the " bottom"). I then covered the skillet and baked them in the oven for about 30 minutes at 350 degrees (when the juices ran clear). I uncovered it, grated parmesan over it and returned it to the oven until the cheese was melted. The chicken was juicy and tasted like chicken, it was not overpowered by too many flavors but enhanced in layers, from crispy bacon outside to the gooey inside. As I was
hubby's comment: This was extraordinary my comment: superb . Here are my changes based on what i had on hand for dinner: i used split chicken breast marinated for 4 hours in a balsamic vinaigrette i threw together, baby spinach leaves and mozzarella cheese. i cooked these in the oven at 400 F for 30 minutes and then rotated the pan, cooking an additional 10 minutes. i served the chicken over a bed of wilted spinach. i cooked the remaining marinade down into a reduction. thank you for the inspiration for tonight's dinner!! i will be making this again.
They smelt awesome while cooking, however the basil was way over bearing. It also too longer to cook up the bacon, so ultimately the chichen dried out. I would suggest pounding the breast prior to stuffing them. And use way less basil.
I tried this receipt without tomatoes because both me and my husband do not like them. Mine ended up cooking for almost 30 minutes in order to get the internal temperature up to 160 and it still looked a little pink in the middle. We ate it and it tasted slimy. There was also a good bit on greasy fat at the bottom of the pan. The next day for leftovers I caramelized some onions and garlic and sliced the meat and browned it. At the end I added precooked corn. It was very good with the toasted bacon and the melted cheese. The second day was much better.
Excellent for dinner, easy to make. A real crowd pleaser. Microwave the bacon first for best results. Fresh basil makes a difference too.
I tried this last night and it was AMAZING! My husband is a total "food snob" and I have very picky little eaters under the age of 6. Everyone LOVED it and my husband even said it was his new favorite! I used Roma tomatoes - just a personal preference. Next time I think I will slice them a bit thinner. I also set my oven to 475 instead of 500. My brioler pan was a mess, but it was well worth it! All in all - a huge hit at our house!
I made this for my wife and I. We both loved it! I didn't make any changes to the recipe. It was full of flavor. I would definitely make this again.
I loved this recipe. I made it for my boyfriend who has a tendency of being picky and he loved it too. He said it was close to restaurant quality! The only thing I changed was that before I wrapped the chicken with the bacon I did a light fry on the bacon in a pan first so it would cook through and become extra crispy. It seemed to work well!
I've made this dish several times and never changed a thing, it's always a favorite!
Everyone really loved this! Tip make sure you brown the cheese on top it really sets the dish off.
An excellent main course. I added asparagus and fresh sweet corn.
This was AWESOME. The chicken was so moist and the flavor of the basil just spread through the chicken. The only thing was that even after turning on the broiler in the end for a few minutes, the bacon didnt cook all the way. So maybe id pre-cook the bacon.
Amazing, simple, and healthy. My husband and I LOVED this! Will be making for years to come.
Way too much fat, grossly over done and the provolone melted out of the center. That being said the flavor profile has much merit and I will alter the recipe when I make it again.
We really enjoyed this Chicken. I pounded the breast so it would hold the filling better and cooked it a bit less. It was so moist!
I followed the recipe exactly. The chicken was tough and we couldn't taste anything but basil. My kids wouldn't eat it and I found this tasteless. Won't make again.
It turned out really good! Next time I will use a sharp cheddar cheese in the middle and put in double the cheese. I’ll definitely save this recipe!
We love this recipe! We make it without the bacon to cut down on the fat a little and it still tastes amazing!
Delicious!! I made this for my family and they loved it!!
This recipe was excellent. I change the cheese to mozzarella. My 4 kids and husband loved, will make again.
Came out amazing.
No chang s. They were delicious!!
easy to make. very flavorful!
Great way to use up that basil in the garden! Used turkey bacon and thought it was a little unneccesary (why add the extra fat?), maybe it's different with regular bacon...Also ran out of parm. cheese for the top--can't wait to try with it on! Great quick meal recipe with simple ingredients on hand, though!
I had cheese failure. Mozzarella melted and was in the bottom of the pan. My husband still loved it.
Super moist & full of flavor!! YES I recommend this one!
I made my own marinade , w/ a mixture of olive and canola oil mixed with fresh parsley, basil, garlic, I let it marinade for aBout an hour then then filled with ingredients I didn't use bacon and I think next time I will add more cheese...
Pretty much made it as written with a few tweaks (after reading other comments). Marinated in Italian dressing for about 3 hours. Four basil leaves/breast was perfect with 2 slices of Roma tomatoes. I did use 2 toothpicks each just to make turning easier. I baked it at 425 for 15 minutes per side. I put the Provolone cheese on top and baked another few minutes until it melted. Easier clean up - I put foil on the bottom of the broiler pan and sprayed Pam on the top. This is a KEEPER! Loved it!
This is fantastic! I cooked the chicken on a rack, sitting in a baking sheet, it cooked faster, and at a lower temp, and the bacon turned out perfectly crispy.
This was so awesome! Easy to make and delicious to eat! I would highly recommend it.
this is a great recipe. my hubby loved it. thanks!!!
I left out the provolone and it was terrific - moist and juicy
This wasn't bad, but it wasn't great either. I think cooking it on 500 degrees for 15 minutes on each side was too long. My chicken was really dry. Next time I won't cook it as long and see if this makes a difference.
This is a great way to spice up chicken. I used basil from my garden and tossed them on the grill for some hungry boys... they loved it!
I tried this recipe but added a few other ingredients. Instead of a big tomato I used sliced cheery tomatoes and added small slices of ham and broccoli (small amount) then fold chicken wrap with the bacon. When done added 1tbsp of Alfredo sauce on each chicken and put in oven for that last 2-3 minutes. I enjoyed!!
Bacon makes everything tastier, I suppose, but it also makes everything heavier. Even chicken. I might add a tad more basil and tomatoes next time to give it a fresher taste... otherwise, the bacon overwhelms the dish.
When I make it again I'm going to use more cheese. You couldn't taste the cheese with just one slice like the recipe suggests. The hockey was really moist and delicious.