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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HappyBakerBrittany

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2009

This is a great idea for stuffed chicken breast. After reading many reviews, I made some modifications so I would end up with the right amount of cheese mixture and lots of flavor. I used about half of the ricotta cheese and kept the mozzarella the same (I really like mozzarella). I really love garlic so I used three cloves and added some fresh chopped basil to my cheese mixture. I sautéed a small clove of garlic (minced) in some organic extra virgin olive oil and organic butter and chopped organic Bella mushrooms. After a few minutes I added my fresh chopped organic spinach with a few dashes of organic nutmeg. Let that sit on the heat for just a few minutes. Let it cool than added it to my cheese mixture. I added a bit of salt and fresh ground pepper and a mixture of dried onions, red bell peppers, sundried tomatoes, and leeks for extra flavor. The aroma was delicious. I borrowed CHEFBAUER’s idea of cutting a pocket into the thickest part of the breast and piped in the cheese mixture. I think this method is more work but the presentation is much nicer than the toothpick option. I covered and baked according to the recipe then added my remaining mozzarella the last fifteen minutes. Delicious! I will definitely make this again and will try the other method of flattening the breast and rolling the mixture in the breast.

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HealthNut Cook

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Jun. 8, 2009

Very good. It was an easy way to get a lot of flavor.

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 3, 2009

I subbed cottage cheese for the ricotta & added 1 can petite diced tomatoes, undrained. Very good! I think next time I make this, I'll use extra cheese over the top-cuz I'm a cheesy kinda gal-but won't add it until the last few minutes of baking.

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: May 31, 2009

excellent!

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Bexter84

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Reviewed: May 29, 2009

Loved it! We used cream cheese, didn't have ricotta and it turned out great. I also did this on the stove top instead of in the oven. I just browned the stuffed breasts and then added the sauce to simmer.

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kat

Cooking Level: Intermediate

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Reviewed: May 20, 2009

This was so good! The only change I made was for the cheese stuffing I added extra garlic, fresh basil, and fresh grated parmesan cheese. My kids loved it!!

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Nurse Ellen

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Agoura Hills, California, USA

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Reviewed: May 20, 2009

It definately lacked flavor. It needs tweaking.

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Dave M

Cooking Level: Intermediate

Living In: Warren, Michigan, USA

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Reviewed: May 6, 2009

This dish turned out great but a little salty probably due to the sauce I used. I added one more clove of garlic a couple dashes of Italian seasoning and a dash of nutmeg to the filling. Per other reviews does make way too much filling for 4 breasts. I filled 5 and still had left over. For me, it was easier to cut a slit in the side of the chicken and stuff instead of pounding chicken and rolling which others suggested. Will definitly make again. Update: I froze one left over to have as a lunch portion and defrosted it in the micro and it turned out great.

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Sharon H

Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Apr. 27, 2009

I GUESS I'M IN THE MINORITY HERE WITH NOT REALLY CARING FOR THIS RECIPE. AT FIRST, IT MADE PERFECT SENSE TO ADD THE SAUCE ON TOP BECAUSE SAUCE AND RICOTTA GO SO WELL TOGETHER. WHEN I SERVED IT AND TOOK A BITE I DIDN'T CARE FOR THE SAUCE ON TOP AT ALL. THE FILLING WAS GOOD, BUT NO DIFFERENT THAN A DECENT LASAGNA STUFFING CHEESE MIXTURE. THE CHICKEN TASTE WAS LOST WITH THE STUFFING AND SAUCE AND IT COULD HAVE BEEN STUFFED "ANYTHING" AT THAT POINT. I THINK A DIFFERENT SAUCE WOULD BE SO MUCH BETTER. IT'S DEFINITELY NECESSARY TO HAVE SOME TYPE OF SAUCE BECAUSE IT WOULD BE MUCH TOO DRY AND MUCH TO UNATTRACTIVE TO SERVE THE CHICKEN BREAST WITHOUT A SAUCE.

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amalia1961

Cooking Level: Expert

Home Town: Winchester, Massachusetts, USA

Living In: Andover, Massachusetts, USA

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Reviewed: Apr. 23, 2009

This was very good. Like others, I doubled the garlic - cooked half of it in olive oil and the other half I left raw. I added a tiny sprinkle of nutmeg. I also added Parmesan/Romano cheese to the mixture. I covered/cooked with a can of Italian plum tomatos. I also sprinkled the chicken with salt and pepper.

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Deb

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Reviewed: Apr. 20, 2009

This dish is fabulous my family loves it and so does my neighbors family it taste like an Olive Garden Dish but much better.

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Ebony

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Reviewed: Apr. 16, 2009

I took the suggestion of another reviewer and flattened the breasts, dipped one side in egg and coated it with half and half mix of italian bread crumbs and parm cheeze. I can't remember the sauce brand I used, but it was ricotta and parm cheese flavor and it was really good. Very good flavors.

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drumaholic42

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Reviewed: Apr. 13, 2009

This chicken is amazing...I have tweaked it alittle...I use thin chicken butterfly breasts from the grocery store instead of regular chicken breasts. Instead of just placing them in the oven in a casserole dish i have found that wrapping them in tinfoil individually and cooking them that way doesn't really dry the chicken out. I use a basic white sauce to pour over them and presto a fabulous dinner with either pasta, potatoes, rice....people think you have slaved all day prepping this scrumptous dinner....thank you :)

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