Reviewed: May 2, 2008

We enjoyed this recipe. I used chix tenders pieces (what was in the freezer) and placed the mixed on top. I also added 1tsp of Italian seasonings to mixture. Served w/pasta.

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hhamelka

Cooking Level: Intermediate

Living In: Clarendon Hills, Illinois, USA

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Reviewed: Apr. 29, 2008

I made a few changes, not big, so I do not feel as though I need to give you many details, but I chopped up celery real fine and put that in the stuffing. These were really just great! I also, set them in a baking dish with alfredo sauce, peppers, onion, and noodles. Different and delish!

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Kndralyn

Cooking Level: Expert

Home Town: Claremore, Oklahoma, USA

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Reviewed: Apr. 21, 2008

My family enjoyed the taste and flavor I added hot peppers to the spinach, I also left the butterfly chicken breast open and just piled the spinach and cheese on top did not fold over, that way you had enough of the mixture for the chicken. The recipe worked great this way.

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Cindy

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Reviewed: Apr. 20, 2008

I did enjoy this recipe, the chicken was a little gland I think I will marinate it with some Italian seasoning. I used a 26oz can of pasta sauce, and it still seem like there wasn't enough. Over all I did enjoy it!

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sarahedutton

Cooking Level: Intermediate

Living In: Elko, Nevada, USA

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Reviewed: Apr. 14, 2008

I had my first dinner party not too long ago and kinda went off this recipie. Instead of spinich, i made a batch using green pepper in the filling and a batch using brocolli. It turned out very well and everyone seemed to really like it!

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Catie

Cooking Level: Intermediate

Home Town: Port Angeles, Washington, USA

Living In: Palm Bay, Florida, USA

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Reviewed: Apr. 12, 2008

This recipe was fantastic. I used twice the garlic because we just do that automatically. And instead of cutting the chicken breast open, we rolled it to make it a little more presentable. It absolutely did it's job feeding our 5 person dinner party with plenty left over. You could probably even cut the rolls in half and make them go as far as 16 stuffed breasts (we made enough for 8). We also made mashed potatoes and added the filling that was left over to made them cheesier and accompanied the whole thing with onion-zucchini marinated in Italian dressing and pepper and served the whole thing with a light Shiraz. I will absolutely do this again.

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Empty Set

Cooking Level: Expert

Home Town: Newland, North Carolina, USA

Living In: Mesa, Arizona, USA

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Reviewed: Apr. 10, 2008

This was so quick & easy!! We loved it! I did end up having a little of the filling left over, & I just made a smaller version using chicken breast tenders.

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AprilRenee417

Living In: Windsor Mill, Maryland, USA

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Reviewed: Apr. 3, 2008

This was a pretty good recipe. Maybe the chicken breast I used for too large, but I felt like the chicken didn't have that much flavor. Maybe I needed to add more spices, or be sure to use a smaller breast. Overall this was a good dish, but it's a work in progress.

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CINFY

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Mar. 28, 2008

I really think this is a 3.5 star, but I wanted to be generous. After reading so many raving reviews, I thought this would be much better. Don't get me wrong, it's good, but not worth the time. I used fresh spinach sauteed with 2 cloves of garlic, I added some extra herbs, salt & pepper to the ricotta mixture, and I seasoned the chicken breasts. Still, it was not impressive. And a whole lotta work to stuff the chicken breasts. In the end, the result was just okay and I won't be making this again.

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Tiffany

Cooking Level: Intermediate

Home Town: Bangor, Maine, USA

Living In: Manchester, New Hampshire, USA

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Reviewed: Mar. 15, 2008

This recipe was great, the stuffing really was perfect and the chicken stayed nice and jucy in the sauce. Although it made more stuffing then I could use. Next time I will have jumbo shells on hand to stuff with the extra.

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Corinna

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Reviewed: Mar. 12, 2008

So good! And happily, I too had left over stuffing and sauce and extra large pasta shells. Two great meals in one :) I buy my chicken breasts frozen, so when I thaw them out, I always put some Italian or Greek salad dressing in a ziploc bag with them, marinade and thaw at the same time.

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Red

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Mar. 7, 2008

My husband loved this dish! After reading reviews, I used fresh chopped spinach. I sauteed it in olive oil with some garlic, onion and yellow bell pepper. The chicken can be fixed any way...rolling with toothpicks, cutting in half, or just one chicken breast on top of the other.

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kristenainsworth

Cooking Level: Intermediate

Living In: Middle River, Maryland, USA

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Reviewed: Mar. 6, 2008

This is the first recipe I have used from allrecipes, it was fantastic. My kids are already begging for me to make it again!

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shellie

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Reviewed: Mar. 5, 2008

This turned out ot be a huge meal because the chicken breast I used were way too big , I should have cut them in half then stuffed. I marinated them for a few hours in leftover artichoke oil , I honestly don't know if it made a difference though ! I ended up making a "make shift" tomato sauce because I didn't have enough....all in all good but would alter some things next time, definitely using a bottled sauce! Mine didn't look much like the pictures, not quite as pretty.

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t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 5, 2008

i added extra spinach and it was great! I had extra stuffing so next time i will use the idea of getting jumbo pasta shells to stuff as well!

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Ashleigh

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: Mar. 5, 2008

This was sooo good. I did what another user4 suggested and used left over stuffing to stuff shells and baked them in sperate dishes for 1/2 hour. It was the perfect side. My bf loved it and he hates spinach.

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Jangel1569

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Reviewed: Mar. 1, 2008

Oh my god this was absolutely delicious! I didn't really make any adjustments except not adding any salt and pepper and it was still remarkable!

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Niky_4

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Reviewed: Feb. 27, 2008

This was fabulous and easy to make. I will make again.

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BryRon

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Wagoner, Oklahoma, USA

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Reviewed: Feb. 25, 2008

Wow! This was delicious. I didn't have frozen spinach on hand, so I just put some fresh spinach into the food processor...pulsed until chopped up. Absolutely wonderful!

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JAGS44

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2008

Great base recipe. Usually I can only get one of my two kids to like something, but this time both of them ate it up! I can't believe someone actually rated this a 1 saying it was too garlicy. Maybe she used the whole bulb instead of a clove. I used three cloves in mine.

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AZREALE

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Maria's Stuffed Chicken Breasts

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