Reviewed: Nov. 20, 2009

Perfect! My husband loved this dish and has already requested that I make this next week. The review that advised to only make half of the stuffing mix is right but I found a way to use the remaining mix. I put the leftover mix into a shallow baking dish and baked it until it was firm, in order to cook the raw egg. Once cooled, I put onto Seran Wrap and put into fridge. I was then able to cut pieces of it to crumble onto pasta (shells, spirals, penne) that I mixed with a little homemade pesto and baked. There are so many things that can be done with the leftover mix, you just have to make sure that it is cooked due to the raw egg.

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Dawna

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Reviewed: Nov. 19, 2009

Delicious but as other reviewers said, there is way too much stuffing. Either make less or get some pasta noodles to fill.

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Stacie

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Pasadena, California, USA

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Reviewed: Oct. 22, 2009

Great, I just baked the extra spinach stuffing and that was delicious on its own

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Jo

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Reviewed: Oct. 16, 2009

Delicioso! I made this almost exactly as the recipe states. The only changes were I used 6 chicken breasts and jarred minced garlic, because I didn't have any fresh garlic. I don't understand how anybody would be able to stuff 4 chicken breasts with the amount of stuffing this recipe produces. I made 6 chicken breasts and stuffed them generously, and have enough stuffing left over to make stuffed shells tomorrow night. That's not a bad thing..trust me! I really enjoyed the flavor of this. I served it with a side of spaghetti and marinara. Yummy! The only thing I think I'll change next time is not sprinkling it with mozzarella until the last 10 minutes. The Mozzarella got brown and hard on top of the chicken breasts...still great though!

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Ginny in Mass

Home Town: North Adams, Massachusetts, USA

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Reviewed: Oct. 11, 2009

Delicious!! I made these with just a few alterations, namely seasoning (salt, pepper, crushed garlic, dried oregano, basil). I also pounded the chicken, and since I didn't have any ricotta I just used spinach, egg and shredded italian blend cheese. I also used a combo of jarred roasted garlic sauce and a small can of tomato sauce- fabulous. It made a rich tomato gravy. This recipe will become a staple in my cooking repetoire.

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CarrieBerrie

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Reviewed: Oct. 3, 2009

Easy and quick so you really can't go wrong with this recipe :)

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Megs

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

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Reviewed: Sep. 24, 2009

EXCELLENT! You can also use PEPPER JACK CHEESE (pound chicken thin, layer spinach and pepper jack, roll chicken). The spicy cheese gives it a kick.

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Kerri

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Sep. 7, 2009

My often times picky eater son when it comes to "new things" and who HATES spinach (shh... I told him the green stuff was broccoli) really liked this recipe! He gave it a thumbs up. I made the recipe as directed with only a couple minor changes. I had an Italian blend of cheese so I used that instead of mozzarella and for cooking I left the cheese off, covered the chicken with foil for the first 40 minutes, then removed the foil and added the cheese on top and finished it off in the oven for an additional 20 minutes. Came out perfectly cooked with a beautiful golden brown cheese crust. The filling was plentiful, but I used good sized breasts and cut deep pockets in them and was able to use all of the filling. I did find the mixture a little bland, so when I make this again I will most likely add some Italian seasoning and maybe some garlic powder to the cheese mixture. I also served this with some angel hair pasta and next time will add a little more sauce to the chicken, and use that sauce on the pasta. Overall a very nice dish that was very pretty, not too much time and effort to make it, and had a good taste!

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SANDRA_92083

Cooking Level: Expert

Living In: Hiram, Georgia, USA

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Reviewed: Sep. 5, 2009

I made it just like it said. I didnt think I could get all the filling in so I had some left over. I will put it all in next time because it does melt down a bit. My husband raved about it and I will serve to guest the next time.

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Susan Lombardo

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Reviewed: Aug. 31, 2009

This was a GREAT dish to fix i made angel hair pasta, and added just a little extra sauce, so i could put it over the pasta and it was wonderful. Everbody should try it!!

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Cowboy Will

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Reviewed: Aug. 29, 2009

This was pretty good but just needed something more for our taste. I am going to try again adding more garlic, add a little 3-cheese mix from my deli to the ricotta mixture and start off seasoning my chicken as if I were going to simply grill it. I am thinking it will be key to begin with well-seasoned chicken.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Aug. 23, 2009

This was so good even my husband who hates spinach ate it. We did cut the filling in half and still had enough for 10 boneless tenders pounded and then sprinkled with some seasoning before we rolled them up. I browned them in my cast iron skillet and then popped them in the oven for 45 minutes. Perfect. I did give it 4 stars since I did have to use some reviews to make it so good.

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Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Reviewed: Aug. 21, 2009

delicious! I used a bag of spinach that I put through the food processor. I ended up with extra filling that I used to make spinach lasagna. Worked out great!

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IVORYQUEEN

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Reviewed: Aug. 12, 2009

my fiancee made it for me and it was great.... i love it...

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karla

Cooking Level: Intermediate

Living In: Torrance, California, USA

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Reviewed: Jul. 31, 2009

I thought this was a little bland. I will spice it up a lot more next time. Good starting point though.

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ChristineD

Cooking Level: Intermediate

Home Town: Matherville, Illinois, USA

Living In: Viola, Illinois, USA

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Reviewed: Jul. 22, 2009

I am new to this site and I am new to cooking and let me tell you, this recipe was wonderful! I followed it no problem! It was delicious too!! My husband was very impressed! The only problem is that now he knows I can cook so he wants me to do it more often!! Thank you!!

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Maria

Cooking Level: Beginning

Home Town: Hato Rey, San Juan, Puerto Rico

Living In: Beacon Falls, Connecticut, USA

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Reviewed: Jul. 10, 2009

I absolutely love this recipe! For advice on taste, use extra garlic for stuffing and use Ms's Dash for the chicken. For the sauce: I used Newman's Own SOCKARONI (has peppers, spices, and onions) and to top off: I used Mozzarella cheese. FANTASTIC!!

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Jrzgurl24

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Reviewed: Jul. 6, 2009

I thought these were yummy but hubby was not impressed at all so I will not be making these again. Thanks for the recipe Maria, it is very good and I would highly recommend it to others.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

Loved the concept (I love spinach & ricotta cheese), but chicken tasted a little bland. Will add more salt or seasoning next time. When I ate it, I ended up cutting the chicken & dipping it into the spaghetti sauce. The sauce helped with the flavor. Will add even more sauce next time because I ended up running out of sauce to dip. I had served it with angel hair with a butter/herb sauce that I had mixed from a box from Aldi. Tasted really good with the simple pasta.

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Mavis

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Reviewed: Jun. 19, 2009

I'm giving this 5 stars because my husband enjoyed it. I think chicken breast is dry in general, but he said this was juicy and tender. For me personally, I would give it 4 stars because chicken breast is not my favorite. I think I would like this dish better with chicken thighs. Anyway, the filling was yummy. I saved money and made it with cottage cheese. I put cottage cheese, spinach, egg, parmesan, salt, and pepper in a food processor and processed it. It was yummy. I also added a bit of mozzarella cheese. I simmered the sauce with some spices, and I cooked the chicken covered in foil without the mozzarella and then the last 10 or so minutes of baking I removed the foil, added the cheese, and baked.

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