Reviewed: Mar. 17, 2009

This was delicious! I added some shredded parmesan cheese and extra garlic per some of the other reviews. I also pounded out the chicken and rolled the mixture in. This is a new favorite of ours!

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Kimberly

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Reviewed: Mar. 15, 2009

This was pretty good overall. I made my own pasta sauce. I stuffed 5 chicken breasts and still had almost half of the stuffing leftover. I think it would have been better breaded like a chicken parmesan but we will definitely make it again.

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Jennifer

Cooking Level: Intermediate

Living In: Bryan, Texas, USA

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Reviewed: Mar. 5, 2009

Just finished eating this fabulous dinner! YUMMMMMMMMY! This recipe is versatile (adjusting garlic, cheeses to your liking) and still remains very true to the recipe. As others suggested I added sauted garlic and some parm. cheese to ricotta mix. Be sure to use the eggs, it keep the filling IN the chicken! Flattened out chicken, stuffed them full, covered with sauce; fastened them closed with toothpicks. Baked them for 45 mins....sprinkled with mozz and more parm, back in oven for 15 mins. My fiance and I thoroughly enjoyed this recipe!!! It will be a regular around here.

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Kimmisi

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Reviewed: Mar. 5, 2009

These were really good.

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EROCK101

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Mar. 2, 2009

Good recipe. I recommend dipping the chicken in egg batter then dipping in bread crumbs before stuffing. Baked for 55 min.

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brilyn

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Reviewed: Mar. 2, 2009

We loved this, it did make alot of filling, but it was so good. I make again, and again.

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TIE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 23, 2009

I thought the premise behind this was very good. However I thought the chicken needed some seasoning. I sprinkled the chicken with salt, pepper and a small amount of onion powder both inside and out. I also sauteed some onion and garlic and then added two large bags of fresh spinach to the onion mixture and sauteed until very little moisture was left. I baked the chicken in a homemade alfredo sauce as my boyfriend doesn't like marinara. Overall I enjoyed the dish and would make again.

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Chelle

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Miami, Florida, USA

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Reviewed: Feb. 18, 2009

Family loved it. I did make a few changes because of personal choice. I used the thin fancy cut chicken breasts (easier) which I marinated in italian dressing. I dipped in egg and coated with italian bread crumbs and quick fried them for two minutes on each side in olive oil. In the stuffing I used fresh spinach, added a can of diced tomates with green peppers and onions and a small can of mushrooms. I put all of this in the food processor and then sauteed in pan. Seasoned ricotta mixture with oregono and italian seasonings and added parmesan and mozzarella cheese. Left out the eggs. Used Ragu Chunky Gardenstyle Tomato, Garlic & Onion (family favorite) for sauce. Being the chicken had been pan fried, it was a little harder to roll. Did about 9 breasts and still had stuffing left over. I just put the extra stuffing in the pan alongside the chicken, poured the sauce over everything, covered and cooked for about 35 minutes. Uncovered and added mozzarella cheese on top. Cooked for additional 10 minutes. Served over spaghetti. Family and guests raved! Everyone enjoyed it.

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lady t

Cooking Level: Expert

Home Town: Newark, New Jersey, USA

Living In: Durham, North Carolina, USA

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Reviewed: Feb. 16, 2009

Very good the only thing I changed was instead of spinach I used chopped chives, it was delicious.

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MamaToNikolas

Cooking Level: Expert

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Reviewed: Feb. 15, 2009

10+ stars with a few minor changes. Tomato sauce?? No way, homemade alfredo sauce (1/4 roasted garlic, 1/4 c butter, 1 c heavy cream,whisk over med heat 5 minutes and then add fresh black pepper and 1& 1.2 c fresh shredded parm cheese, whisk a few minutes more)I tried stuffing and cutting a pocket and also flattening and then rolling. I will flatten and stuff and roll, easiest and filling remains. I used my blended and put ricc cheese, 2c mozz, spinach,3 T fresh basil,2 cloves garlic,eggs, 1t italian seaso, pepper and 2 dashes nutmeg, blended. Marianted chicken in buttermilk also for 5 hours 1st. baked 45 minutes covered and 15 uncovered. Served with penne pasta and alfredo sauce

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072705r

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Reviewed: Jan. 30, 2009

This is an excellent dish, deserving 5 stars because it was not only delicious, but so incredibly easy to prepare! I only prepared half of the cheese mixture and it fully (I mean, fully) stuffed 3 very large chicken breast halves. I find that using a small knife to cut the chicken to stuff is simplier than pounding and rolling, and it held together very well without the use of toothpicks. I do not feel you need to bake it for the time stated as it will overcook and dry out the chicken; I baked them uncovered for about 30 minutes at 375. You can also dip the chicken in egg and coat with bread crumbs to easily turn it into a Chicken Parm-style dish, but be sure not to bake it with the sauce and cheese as it will make the breading soggy. Thanks for this fantastic recipe!

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Melissa Cheng

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jan. 28, 2009

The stuffing was good, but I thought chicken was a little bland. Maybe need to spice up the chicken a bit.

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chef+husband

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Reviewed: Jan. 19, 2009

This made way too much filling!! I would definately use half of the filling for another meal like stuffed pasta shells. I used all the filling by putting the leftover on top of the chicken but it was just too much. Other than that the flavor of everything was good. Would make again but either for 8 chicken breasts or with pasta shells for another meal.

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Tracy

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

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Reviewed: Jan. 15, 2009

This was pretty good. But like others have said this makes way too much filling. I will make this again but half the filling.

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yummymummy

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Reviewed: Jan. 6, 2009

these were excellent. the only thing i did different was i used homemade sauce since i dont use jarred. will def. make again.

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Jan. 2, 2009

My 7 yo cried when he got to the table, "I hate spinach!" Even though he attempted to remove the spinach from the cheese mixture, he still asked for seconds! This is high praise, thus the 5 stars!

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MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Clinton, Connecticut, USA

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Reviewed: Dec. 23, 2008

This was a very good recipe,I of course use recipies as more of a sudgestion than follow it to a "T", but this one did the trick for me!!I'll bet if you are to do it exactly it would be great.

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CARABEAN

Cooking Level: Expert

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Reviewed: Dec. 11, 2008

This is absolutley delicious!!! I will defintely make this again.

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Ashley_S

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2008

Perfecto!!! This was great. My Husband thought it was the best ever. He always says that but it was fantastic. I followed some of the other tips given. Like pounding the breast. I also added parmisan to the mixture and topped it along with the Riccota before baking. I also added a little bit of Italian seasoned bread crumbs to mixture. Loved it! Thanks! Jen

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