Not for anyone watching their diet. A wonderful flavor filled meal that really fills you up. I took ideas from a few other recipes on here and I made it my own. Simply delicious
Feta And Bacon Stuffed Chicken With Onion Mashed Potatoes Ingredients
pound bacon, cut into 1 inch pieces
1 cup crumbled feta cheese
3 tablespoons sour cream
? tablespoon dried oregano
? teaspoon ground black pepper
3 (4 ounce) skinless, boneless chicken breast halves
1 cup all-purpose flour
2 eggs, beaten
1 cup dry bread crumbs
4 potatoes, peeled and cubed
1 sweet onion (such as Vidalia), chopped
2 tablespoons butter
3 tablespoons sour cream
How to Make Feta And Bacon Stuffed Chicken With Onion Mashed Potatoes
Preheat an oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned but still soft. Reserve the bacon grease in the skillet, and cool the bacon slices on a paper towel-lined plate. Once cool, mix the bacon together with the feta cheese, 3 tablespoons of sour cream, oregano, and black pepper in a small bowl; set aside.
Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a 2-inch pocket in the chicken breast. Repeat with the remaining chicken breasts. Spoon the bacon mixture into the pockets. Pour the flour, egg, and bread crumbs into separate, shallow dishes. Gently press the chicken breasts into the flour to coat. Dip each into the beaten egg, then press into bread crumbs.
Reheat the bacon grease over medium heat. Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side. Reserve the bacon grease in the pan. Place the breasts on a baking dish, and bake in the preheated oven until the chicken is no longer pink and the filling is hot, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Meanwhile, place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
While the potatoes are boiling, cook the onion in the remaining bacon grease over medium heat until very tender and golden brown, about 10 minutes. Once the potatoes are done, mash together with the onion, butter, and remaining 3 tablespoons of sour cream. Serve the chicken breasts accompanied by the mashed potatoes.
Feta And Bacon Stuffed Chicken With Onion Mashed Potatoes Nutritions
Calories: 1497.9 calories
Carbohydrate: 118.9 g
Cholesterol: 343.3 mg
Fat: 84.2 g
Fiber: 10.4 g
Protein: 64.7 g
SaturatedFat: 35.5 g
ServingSize:
Sodium: 1960.6 mg
Sugar: 10.1 g
TransFat:
UnsaturatedFat:
Feta And Bacon Stuffed Chicken With Onion Mashed Potatoes Reviews
Good grief people You are supposed to rate the recipe on HOW IT TASTES not on how the picture looks or how many calories are in it or the ingredients you THINK should have been included. If you havent eaten it please dont make the rest of scroll through useless reviews to find helpful ones
Having just read multiple reviews of this dish I will start by saying that yes, there are a number of ways the fat content can be reduced. However, I will review the dish based on the provided recipe.First of all, the top three things about this dish: the taste is quite flavorful, the presentation can be quite elegant, and there are several steps that can be done ahead. Those three things mean this dish lends itself very well to dinner party fare.On preparation: With respect to the chicken, you can do everything up to placing it in the oven in advance. I used quite a bit more oregano (probably 1 tbsp.) as I just wasnt getting enough flavor from the 1/8 tbsp. prescribed in the recipe. I also upped the pepper quite a bit. (Probably 1/2 - 3/4 tbsp.)I used panko instead of traditional bread crumbs and it browned BEAUTIFULLY When purchasing your chicken, look for larger breasts as they are easier to stuff and you can get a lot more of the yummy filling in them. And trust me, the filling is VERY yummy.Because the breasts I purchased were smaller, I had leftover filling. I decided to add it to the mashed potatoes and it was delightful. I sauteed the onion and added three cloves of minced garlic. I mixed that with the leftover filling I had, the butter and sour cream and let it all sit until the potatoes were done, then mashed it into the onion/feta mixture. I served the chicken/mashed potatoes with fresh spinach and my whole family raved about the meal. (Kids included)
How bout cutting out 2/3 of the calories and getting great flavor out of this great recipe. I used low fat sour cream, low salt bacon. Instead of breading the chicken and cooking in bacon fat, I pan seared in olive oil and baked until done...it was excellent and not heavy at all..nice and brown on all sides yum
I loved this recipe and so did my family, I had a little trouble with the cheese melting out of the pocket but I believe that was my error.. Thanks for this great recipe I wouldnt change a thing
This was super yummy. I only made the chicken part, because it felt like to heavy of a meal with the potatoes too. I made a couple of small changes...I added parmeson cheese to the bread crumbs as well for the coating. I also added minced garlic and shallots to the stuffing. Rather then frying the chicken, I put 1/2 pat of butter on each breast and baked the chicken in the oven. It took about 45 minutes to cook complete. Make sure to spray the baking pan with non-stick spray
Sounds delicious so wanted to read reviews. Why on earth would you even open a recipe called FETA and BACON with MASHED if youre counting calories? Read line 1 "Not for anyone watching their diet " Do your thing and dont try to impose your views on those of us who want to enjoy a great meal at least once in awhile. There is a whole section of Allrecipes devoted to low calorie recipes. Go there.
Its always tempting to cook chicken longer, and Im glad I didnt in this instance. Using 3, thick, bonelss, skinkless breasts, the cook time was perfect. (Nothing worse than overdone, dry chicken.) Cooked the bacon to a crisp and crumbled them in with the feta mixture. I recommend a little more sour cream in the stuffing. Well worth the prep - both were delicious. Thank you for the recipe, the next day at work every passerby saw my leftovers and wanted the recipe.
Amazing Did have to cook for nearly an hour. Added about 1/4 cup of white wine while baking. The best thing Ive had in a long time
Wow This was absolutely scrumptious This was my first time stuffing chicken so I was a little worried about how it would turn out. Well...as it turns out, Im a pretty good chicken stuffer :) Made exactly as recipe calls except I used real bacon bits instead of frying some fresh. Because of this I had to brown the chicken in vegetable oil, so I didnt have the bacon taste throughout. Next time Im using real bacon. The stuffing was delicious and not nearly as hard to stuff in the chicken as I would have thought. I did not make the potatoes only because my husband hates onions. Very pleased with the look and taste of the end result...definitely making this again soon
This was really good I didnt have feta, so I used what I had; parm, swiss, and cheddar. I also added 1/4 cup chopped walnuts and a little garlic. Instead of breading the chicken, I just dipped it in milk and flour and browned the breasts in the bacon grease BEFORE I stuffed them. Came out great
As I often do, I offered this to my Level 2 Culinary Arts Class whose iterpretation of Feta was correct and used Cows Milk Feta, however since most of the emphasis was on bacon and bacon fat (I loath the word grease) the subtle flavours of the chicken were masked. We also followed the rule and completed the accompanying onion mashed potatoes and fouind that here the bacon was also detected. I am always reluctant to have too many animals vying for attention so the combination of pig, poultry and dairy required some unorthodox handling and to those who may have added goat feta, the complexity of the compound is even more so. However, others who made it enjoyed it and the bottom line in cooking art is to enjoy the process and the result to be aimed for.
I havent made this yet but am certainly going to make it in the next few days. I gave it 5 stars because I could taste it in my mind and it is right up my alley ingredient wise. I noticed that several people criticized the recipe without trying it because of the quantity of bacon, bacon fat and cream used. Well big deal, no one says you have to eat like this every day. Indulge yourself once in a while, it feels good. A famous Food Network Chef was asked why he used a certain ingredient instead of a "healthier" one. His response was "I will not sacrifice flavor nor texture for health." He went up several notches in my book. The bacon could be detected throughout the dish. Of course it could, thats why you use bacon in the dish in the first place.
I used much less bacon and feta and low fat sour cream to try and lighten this up a bit. I also used only one egg for the breading and about half a cup of seasoned bread crumbs. I made the accompanying onion mashed potatoes and thought they were a nice compliment to the chicken. I could also only eat half my chicken so I saved the other half for lunch the next day. As someone who is watching my weight, I still think that this is a good recipe and will definately make it again, like all good and rich food, it will just be in moderation :)
I have made this and it is very good and easy to make. For those of you who rated it on calorie count and to many animals in the mix, I say, if it isnt something you would eat because of the calories or animals involved, then maybe you shouldnt be rating the recipe. I say rate it on flavor, taste and texture, all of which, in ths recipe, gets 5 stars
Wow, this recipe sounds amazing But 1500 calories for 1 meal? Id love to see a lower fat version, or possibly smaller portions? But... my mouth was watering while I was reading the recipe.
I have to say Im with MOMMYOF2GALS.For goodness sake . Make the recipe first and taste it, before you make changes. You might JUST like it.
Replaced hi fat bacon with prosciutto for healthier dinner
This was really good. I used panko instead of regular bread crumbs and I had to use a red onion up, so I used that in the potatoes. I loved the potatoes the best. The chicken was good, I flattened it and then rolled it up w/ the cheese stuff in the middle. Thanks for a great and very rich meal.
Really, Really tasty.I was concerned that there was not enough seasoning (salt) in the recipe, but with the bacon and all grease it came out very balanced.
I love this recipe altho i added abit of fresh finely chopped garlic to the stuffing, it gave it a nice added little kick to it. anyways i loved it :)
Delicious, yummy, yummy A little laborious on the prep work, but well worth the effort if you want to make an impressive meal I added green beans flavored with garlic and salt as a side dish. Great meal
My family doesnt like feta cheese. So i substituded feta for cream cheese with chives and onion. It was awesome. It even works for pork steaks.
Mmmm added garlic & some onion to the stuffing mixture.
Mmm delicious I made this as is. If I was to change anything I would just re write the recipie instead of putting it in a review. With that said it was a hit and my finiky wife loved it...but then everything tastes better with bacon
This was a hit with my girlfriends. And no, this is not an everyday meal but one of those special occasion meals that one fixes once in a while. Hence, splurging a bit on calories is not the end of the world. Totally agree that the bacon grease is a must for flavor purposes, in my opinion. Im not a bacon-lover but I didnt mind it in this recipe. This can easily be served with a spring salad and some asparagus and nix the mashed potatoes, if calories are a concern, and youll still be satisfied.
I followed the recipe exactly how it was written and it came out great My husband really loved it, and hes not a big fan of chicken.
Delicious recipe My husband claimed to be in a "trance" afterwards:) My only suggestion is to brown the chicken before stuffing, and for less time. I browned my first piece for the suggested 2 minutes on each side, and it ended up burning.
Delicious And regarding another reviewer, if you want a low cal or less fat recipe, figure out how to do it yourself and add it This is fantastic as is When I want a low cal dish, I LOOK for one.
Instead of Feta you could use Fontina, Havarti, Monterey Jack, Muenster or Pepper Jack, but they wont have as much flavor as Feta. I also agree with the lower fat version, low-fat sour cream, dont use the bacon grease or so much bacon.
Bloody amazing, my mother calls this dish restaurant quaility food. I used 4 chicken breast but did not change the amount of the filling. The potatoes by them selves needed salt but when paired with the chichen they were devine. Next time I want to add the left over feta filling into the potatoes and this will eliminate the need for salt as well as tie it into the dish better. I thought that the bacon was going to over power the chicken but gave a really nice flavour
First I would like to make the disclaimer that I did make a few changes in this recipe due to personal taste. The chicken: I used panko breadcrumbs instead of regular (for more texture) and added about 1 teaspoon of Italian seasoning to them for flavor. My boyfriend and I decided to cut a bit of fat and skipped the frying of the chicken, instead baking it in the oven completely. I felt the mashed potatoes were a bit dry so I added 2-3 tablespoons of milk.With these changes, I will DEFINITELY make this again. I think even made as-is the recipe would still be five star, though maybe only four for the potatoes.
Did a version of this that might be a little healthier...made the filling but added some green bell peppers to it and stuffed portobello mushrooms with the filling...baked at 425 degrees for twenty minutes. Easy, a little healthier, and delicious
This recipe was easy to make and loved by the whole family. I did not make the mashed potatoes, instead I served with couscous and sauteed zucchini. I also did not bread the chicken, but that was a personal preference. I subbed blue cheese for the feta b/c thats what I had on hand. The cook time was just about right and the chicken came out flavorful, moist, and tender
This review is for the stuffed chicken only as I didnt make the onion mashed potatoes. This chicken is wonderful. You must like the taste of feta cheese to enjoy this as it is a little strong. I changed the browning steps to this, which is why I only gave it 4-stars. I browned in the skillet before I added the stuffing. After browning, I then stuffed it and baked. We enjoyed the blend of flavors in this. The next time I make it, I will make the potatoes to go with it. Thanks Danielle for sharing the recipe.
Loved it. The only thing I did different was not cooking everything in bacon grease because we had bacon for breakfast so I used the left over bacon for the chicken. Fried everything in garlic olive oil. I also didnt have breadcrumbs so I used 1/4 cup flour and 1/2 cup of corn meal. It turned out great, will do it again.
I love this recipe I added some sauteed red peppers, minced garlic, and green onions to my cheese mix Absolutely delicious
This is a wonderfully amazing dish I dont care what people say....its got crazy good flavor and its not that fattening. My husband raved about this recipe all week
YEA to DivaMom. AMEN
5-11-2011The results of this recipe are very tasty. However, the chef needs to reevaluate the cooking sequence. For example, the menu seems to imply putting the stuffing into the cavity prior to apllication of the egg, flour and crumbs. I switched the sequence on my third and fourth chicken breast putting the egg, flour and crumbs on first, then inserting the feta, bacon mixture. Additionally, I used cooking toothpicks to hold the flaps of chicken together. The meal was exceptional, especially the taters. My wife is German and was raised in North Dakota. She loved the potatoes and is my resident expert on the taste of potatoes. Try the meal, it is great. Just add sweet peas or something else to complete the meal.
This was a hit I used reduced fat Feta cheese, 1 tablespoon of oregano, and crackers mixed with garlic salt instead of breadcrumbs. I baked it in a 9X13 pan for 45 minutes in the oven instead of frying the chicken.
The chicken was terrific, but I did not care for the potatoes at all. My potato-loving daughter didnt even like them. The chicken was so filling anyway, that serving potatoes of any sort was over-kill. The chicken breasts were huge after I stuffed them. I will keep this recipe, but even though we all enjoyed it, it still cannot compare to the wonderful taste of Carrabbas Chicken Bryan made with goat cheese. This recipe is easy to find on the web. It tastes better and is actually less messy to make than this one. The breasts in this recipe held up surprisingly well throughout the browning and cooking and the stuffing mixture also stayed in place nicely. With Chicken Bryan you simply place the goat cheese on top of each cutlet. Next time I will try to combine these two recipes by using the Bryan ingredients but stuffing the cutlets. I still would have given this recipe five stars if it werent for those plain nasty potatoes.
Delicious I added mushrooms to the stuffing mix and used fat free sour cream and cooked the chicken in a bit of olive oil rather than reusing the saturated bacon fat which I am not fond of. The chicken was tender and yummy I also did not make the potatoes, but opted instead for some whole wheat pasta. Thanks for sharing
I DO watch my calories but this is worth the splurge....and the prep time. I actually did all the prep early in the day and the baking later. Only change I made was that I didnt have quite enough Feta on hand so I combined it with some bleu....this is a fantastic dish, regardless of healthiness It is a "treat" meal as far as we are concerned. ALSO....most average eaters can be happy with HALF a breast, thereby enjoying this great recipe AND cutting some of the fat.
Good flavor and pretty easy to make. I did not make the mashed potatoes with this recipe but the chicken was very good.
I made this last night and it was wonderful...the only thing i changed, i made rissoto (the boxed kind but added wipping cream to make really creamy) instead of mashed potatoes w/ bacon, and the texture was great with the chicken and not too overpowering. i also used pre-cut bacon from the salad section (the real bacon, not bacos), to cut down on the grease and time but this still added so much flavor. Also, i substituted the sour cream w/ the same amount of a sauteed mixture where i added alfredo sauce, wipping cream and freshly chopped garlic cloves...
Delicious
Mmm good...
Not a fan. I guess feta cheese is not for me. A little salty and bland, I have made a lot better chicken dishes. Its something i would never make again
I used turkey bacon and nonfat sour cream to cut down on fat in this dish and it was still very flavorfull. I also floured egged and breaded the chicken before I stuffed it. It was easier to handle that way. A new family favorite
This was a wonderful recipe and surprisingly my 3 kids loved it as well. I had to change a few things though. I only had 6oz (3/4 cup) of Fetta so I added some Mozerella (3-4 oz). I also added an extra heaping teaspoon of sour cream. For the bread crumbs I used chopped up Italian Seasoned Stuffing. I also used a whole pound of bacon and cooked it crisp enough to crumble into 1/2 in pieces or less. I didnt worry about cooking it soft because bacon always softens when I bake it.
It was vry good Ill deinty make it again.
This is more a rating of a reviewer..the recipe is straight forward and I will try it soon..but just wanted to say that DivaMom gets it right.."review on taste and after youve actually tried the recipe" Thanks for great reviews.
This was fun to make and it was great to eat Enjoy
Yummy
Very good recipe and very easy. I am a first time chicken maker and I went by the recipe and it came out great Thanks for the recipe We love feta cheese in everything :)
Very rich
This was really good I liked the feta/bacon stuffing, but I think it needs to be eaten with the chicken, and not alone, or it is salt overload. I liked the potatoes as well, but i think next time I would sautee the onions in EVOO instead of the bacon grease to cut the fat content a wee bit. Thanks for sharing
OMG this was soo good I followed the recipe exactly and it turned out great I doubled it so I cooked it a little longer though. Soooo good and will make again Thank you so much
SOOOOO GOOOOOOD and YES I agree with DivaMom I love how people CHANGE the recipe and then give it a "LOW" rating or in this case "CHANGE the CALORIE COUNT"...LOL Maybe they should go to "WEIGHT WATCHERS SITE". Anyway this is a GREAT recipe. I did use much more sour cream than listed, used Italian Bread Crumbs (as this was all I had) and added a bit more spice but only because we love our food "wet, messy and spicy" I also doubled the recipe for my "Big Eatin Family" EVERYONE from 6 yrs. old to 53 yrs. old LOVED IT, mash potatoes as well....A big hit and unfortunately, NOT enough left overs for ME THANK YOU FOR THIS RECIPE....YUM YUM P.S. Next time I will adjust the amount of ingredients and add some fresh spinach.....YUM
I agree with diva mom .... enough already so, who followed this recipe and can tell me how it turned out?
This is heavenly Each ingredient give it such a great flavor that together, all the ingredients give such a great flavor. It is not for dieters, but it is oh so yummy
This dish was amazing It was well worth the mess it left me with in the kitchen lol I have never tried feta as I cannot get past the smell, so I used shredded cheddar instead. A major hit at my house It made me think of Sunday dinners at my Grammas house when I was a kid Thank you =)
You have got to be kidding me Evidently only certain reviews are published? 1/8 of a Tablespoon? how much is that? 1/8 of a teaspoon? In a recipe this flavorful, how can such small amounts of anything affect taste? Looks good though, and I intend to try it. Jeffro. Based on recipe, I give it 4 stars
This was an awesome recipe. I pounded the chicken thin, than rolled the filling and secured with cooking skewers.
I made it tonight....VERY TASTY A really easy recipe to follow, I was able to put it together within an hour. Thank you so much
Amazing. This is the best-tasting dish I have ever created, my family LOVED it. My boyfriend begs me to make this every couple of weeks So juicy and flavorful, although I had enough stuffing to prepare 4 chicken breast halves instead of 3, and they were still jam-packed. I also used a whole pound of bacon instead of 3/4ths of a pound, but that just made it taste even better This recipe is definitely a keeper and made its way into my recipe box
This was delicious The flavors melded nicely...I simplified it by skipping the browning in bacon grease for time and health...but absolutly loved Thanks for sharing.
FANTASTIC Picky kids and picky hubby even loved it. I used cheddar instead of feta.I will definately make this again.
Delicious I used 1/2 cup of Feta because I was out, 1/4 cup of Monterrey jack cheese, and 1/4 cup of Parm, as a substitute.
This was really great. I used olive oil instead of the bacon fat (I used some leftover bacon I fried a few days ago so I did not have the grease) I took another reviewers suggestion and used panko bread crumbs and it was perfectly crunchy My kids loved this as well as my husband. I will make this again for sure Thanks for the recipe
This was so good as i was prepping i realized all i had were chicken tenders, so i double breaded those and spooned the filling over the top of them. it turned out so crispy and delicious
Fabulous dish to eat now and make ahead. Didnt change a thing. Family loved it.
Good, but a lot of work
So good, but a lot of work with all of the steps.
Yum, I only made a slight detour from the original recipe...pan fried the bacon, and used cornflake crumbs instead of bread crumbs. The chicken was moist and flavourful. I dont think I stuffed it enough, I had 5 breasts and was left over with some of the bacon/cheese mixture. I used it in scrambled eggs the next day. Will make again, but not too often just because of high caloric intake, but delicious
WOW Id never had feta cheese before and... WOW This was so good I had to triple the recipe to feed 9 people, next time I will triple the number of chicken breasts, and quadruple the amout of filling so that I can stuff them more full. But really just with a modist amount of filling this was really reallly goodOh... and due to being short on time I couldnt make the taters :( but I really wanted to...
This dish was amazing I was so surprised at how fast the chicken cooked and how absolutely tender and moist it was. The potatoes were really yummy too and I didnt need to add anything to it We had leftovers for days and it was FAB
I didnt make the potatoes, or bread the chicken, but this was still phenomenal My husband said it was one of the best things hes ever eaten. We will definitely be having this again
My family loved it
Just loved this recipe, but it is very hard to find stuffable sized chicken breast.
I made this with turkey bacon and reduced fat feta cheese. The recipe makes more filling than needed, but we ate the leftovers with crackers - delicious. Chicken came out very juicy and the combination of the smoky bacon and tangy feta cheese was incredible. Will definitely make this again
Excellent recipe,I didnt change a thing the first time and all my family said was yummmm.For all you calorie worriers try it with turkey bacon it is still excellent and you get all the flavor but less fat
So this is my first hard recipe, i am so proud of myself for trying my best, i found trouble with the breadcrumbs part the didnt stick very well, and i didnt have all my measuring things so i did guess on the pepper and oregano part, but it dont hurt to guess sometimes lol live and learn,but i really enjoyed making this,everything came together well,but i did wrap each of my chicken breast with alumni foil individual, to help with holding the insides together and cooking faster, but i would make this again
This was a very tasty dish. My PICKY 3 year old ate a chicken breast with no questions or complaints. Hubby and I loved it I had to make sure I made him a leftover plate of this one. This one gets a thumbs up from me.
Danielle-you are an evil genius Amazingly, this recipe called for everything I had laying around the house wrapped into one. Amazing. And it is delicious I am not sure how I was supposed to cut up the chicken, (my problem, not the recipes)so I ended up with the chicken being a little thicker than I think it is supposed to be. Other than that this dish is amazingly rich and delicious
Made this for dinner this even. Really good. Not for anyone watching their weight. Mighty taste, will make again.
Dry, difficult to cook.
Awesome
We felt the feta was too strong, would cut is by half. we used the recipe as given, it is high calorie, so it would be beneficial to reduce the filling, which too overwhelming. had no trouble leaking out.a
Might taste pretty good, however, could use a better picture 90% of culinary field is plate presentation and eye appeal. This has very little of either.
Salty and Yummy I loved all the flavors and the potatoes were great
Used Hersheys Cocoa and the cookies have a slight taste of Cocoa Rice Crispy cereal... blah, but ok. Nice texture for the cookie overall.
This recipe was out of this world I held mine together for the frying process using toothpicks. It was not extremely difficult or time consuming. The texture was great and the flavors went well together. With the mashed potatoes, it was the perfect combination of sweet and savory Very pretty on the plate as well. Going to do this one again.
This is definitely worth the effort it takes to make it The flavors of the bacon, feta and chicken blend so wonderfully. The chicken breasts I used were quite large so I cut them in half and it still worked well. Love, love this and have sent it to several relatives for them to enjoy also
De-Freaking-Licious So unhealthy had to tell my family this can only be a twice a year meal but it will be well worth the wait to have it again
Very good I had my teenagers make this for our family. Because they are new cooks, I had them just bake the chicken in a 9x13 covered with foil instead of the suggested way of cooking. The last few minutes they uncovered and broiled the tops to add some color. Because there was a bit of stuffing left over, I had them top each chicken with it and it browned nicely under the broiler. So delicious, I could use this recipe for company
Next time, will salt the coating. Otherwise, very tasty and a redo
This recipe is absolutely amazing My hubbys fav :)
Delicious I add mushrooms, minced garlic, and fresh parsley to the cheese/yogurt mix. Its now a family favorite
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