Reviewed: Jun. 18, 2007

this recipe was really good...i used 4 chicken tenders (DEFINITELY halve the amount of filling), 'battered' with egg and italian seasoned bread crumbs and lightly fried on each side. i added fresh spinach, italian seasoning, and some sauteed onion to my filling mixture, rolled it all up and stuck toothpicks in each one. i also covered it with foil the entire cooking time...turned out wonderfully!

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TENEKA

Cooking Level: Intermediate

Home Town: Rolla, Missouri, USA

Living In: Springfield, Missouri, USA

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Reviewed: Jun. 15, 2007

LOVED this. I took the advice of an earlier review and did a light breading of italian seasoned croutons/bread crumbs and parmesan cheese. This was INCREDIBLE. By far one of my favorite recipes.

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Whitney

Cooking Level: Intermediate

Home Town: Roundup, Montana, USA

Living In: Portland, Oregon, USA

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Reviewed: Jun. 12, 2007

This is my new favorite chicken recipe! We left out the egg (didn't want it) and spinach (didn't have it). We added fresh basil, steamed broccoli (finely chopped) and sun-dried tomatoes. We also used our homemade marinara recipe. It was beyond fantastic! Definitely halve the filling as the others reviews suggested and enjoy!

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MedMimi

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 5, 2007

great chicken will make again

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KCreek

Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

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Reviewed: Jun. 4, 2007

This recipe was great...with a little tweaking. After reading the other reviews, I realized that it was going to need a little extra flavor. So, I pounded out the chicken breasts until they were thin, and then dipped them in egg and coated one side of the brests with a 1/2 and 1/2 mixture of italian seasoned bread crumbs and grated parmesan cheese. I quickly fried the breaded sides in a skillet with olive oil and then spooned on the cheese/spinach mixture rolled them up and baked them. They were a hit! Oh, and only make 1/2 of the cheese mixture....otherwise it just goes to waste.

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kah1708

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Reviewed: May 22, 2007

This was very easy to make and came out EXCELLENT. I did not have ricotta cheese so I used cream cheese and it was amazing! My husband loved it and I am going to make it for his family tomorrow. Thanks

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Laurie

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Reviewed: May 12, 2007

Both my wife (less adventurous) and I (more adventurous) really liked this recipe and will make this recipe on a regular basis. This recipe would be an excellent choice for entertaining as well. I read the reviews and follow a few suggestions, such as tenderizing the chicken, I did not make a pocket, but rolled it. Anyway you do it will be good in my opinion. Thanks Maria.

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WILDROVER_99

Cooking Level: Intermediate

Home Town: South Portland, Maine, USA

Living In: Port Republic, Maryland, USA

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Reviewed: May 4, 2007

This was very good. I sauteed the spinach with 3 cloves of garlic before mixing with the cheeses and I only used one egg. I also used fat free ricotta to reduce the calories and fat content.

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Dawn

Cooking Level: Intermediate

Living In: Mays Landing, New Jersey, USA

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Reviewed: Apr. 29, 2007

These were very good, easy and quick. I did pound my chicken breasts intead of stuffing them though since the breasts I was using were more thin than thick to begin with.

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Aimee M.

Home Town: Dallas, Texas, USA

Living In: Arlington, Texas, USA

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Reviewed: Apr. 20, 2007

I got rave reviews when I made this dish...It was restaurant quality!!

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Laura

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Reviewed: Apr. 13, 2007

These turned out amazing for me. I'm not a ricotta cheese fan so I just added more mozzerella. So good. It took a lot longer to cook than expected though, I'm thinking about uping the temp to 375 next time.

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AMHND

Cooking Level: Intermediate

Home Town: Fremont, Ohio, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: Apr. 12, 2007

This was an excellent recipe. Everyone I have made it for loves it. There is usually a little bit of cheese left over so I put that in some shells and bake that for a side.

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Jenn

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 1, 2007

I thought the overall dish came out pretty well, but the filling needs something extra. I added an additional clove of garlic, some nutmeg and italian seasoning and still found it bland. I also ended up with a TON of wasted filling which I threw out (just had stuffed shells or else this would've been good for that). I'm cutting back on the ricotta next time and looking for other additions to make the stuffing more flavorful. On the bright side, the chicken was very moist.

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Jason

Cooking Level: Expert

Living In: New Hartford, New York, USA

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Reviewed: Mar. 28, 2007

This chicken was incredible! I threw ina twist by sauteéing the spinach with musrooms before adding it to the feta cheese. I also baked it on a bed of rotini. It was like eating at a restaurant!

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spikeyblonde22

Cooking Level: Intermediate

Home Town: Brownsburg, Indiana, USA

Living In: Speedway, Indiana, USA

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Reviewed: Mar. 22, 2007

This recipe was okay. I used cottage cheese instead of ricotta and seasoned it a bit more than it said to. The filling was too runny, it was hard to get it to stay inside the chicken breasts. My husband said he liked it a lot, but wished it had more stuffing in it. Next time I will try only using 1 egg.

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SADAMSMOUSE

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Spearfish, South Dakota, USA

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Reviewed: Mar. 21, 2007

My wole family of picky eaters loved this! This recipe makes a lot of stuffing so I used the excess to make lasagna roll up the next day!

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Cookielover

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Rochester, New York, USA

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Reviewed: Mar. 21, 2007

This recipe was great for the whole family. Instead of shredded mozarella, I used the fresh in water. I sliced it and layed it in the chicken breast and put the stuffing on top. Then I put another slice of mozarella on top of the sauced breast. I had enough left over stuffing for three manicotti shells. Delicious.

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geneen

Cooking Level: Expert

Living In: Santa Clara, California, USA

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Reviewed: Mar. 15, 2007

This was very yummy. First as with all chicken-I marinated in buttermilk all day(1cup milk 1 TBS vinegar or lemon juice if no buttermilk) for that extra moistness. For the cheese stuffing I added extra garlic, fresh basil, and fresh grated parmesan cheese. I stuffed chicken and baked covered for 35-40 minutes and removed foil and sprinkled more mozzerella cheese on top and baked an additional ten minutes. Will def make again but BEWARE you do really only need like half the cheese filling. I used five large breasts and stuffed them pretty good and had lots of filling left over.

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