Reviewed: Jan. 27, 2008

I liked this recipe BUT it did require adjustments to make it delicious. I sauteed the spinach with a small onion in olive oil and added 3 cloves garlic, 1 tsp. basil, 1 tsp. Italian seasonings, salt, and pepper. I halved each chicken breast, topped it with spinach filling, rolled it up, and secured with toothpick. I found that, prepared this way, I wasn't able to taste the filling because it fell out while rolling...so I would recommend sticking to the original recipe directions. I used the extra filling in manicotti shells, and THAT came out tasting like a restaurant entree.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Jan. 26, 2008

Very good, could use some more spices though.. a bit bland

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MILLAGALL

Cooking Level: Expert

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Reviewed: Jan. 22, 2008

I thought this was really delicious. I did add some Italian Seasoning and basil to the cheese mixture. I also only used one egg. The recipe makes a HUGE amount of stuffing. I could have stuffed 8 pieces of chicken with what I made. I'll cut it in half next time.

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MVPhelan

Cooking Level: Intermediate

Home Town: Darby, Pennsylvania, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Jan. 21, 2008

Delicious! Fast and easy. I made this last week for the first time (with no changes) and will definitely make it again soon. It's like lasagna stuffed chicken. Yum!

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EmilyB73

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Reviewed: Jan. 9, 2008

A KEEPER!! Got rave reviews from kids and adults. As others, I did used fresh spinach sauted in olive oil with a little garlic and onion-(which was definitely worth the little extra time) WAY BETTER THAN FROZEN and added amazing flavor!! Chicken SOOO moist! Just plain delicious! **Was able to stuff 6 breasts and still have leftover stuffing.

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Dawn N.

Cooking Level: Expert

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Reviewed: Jan. 6, 2008

What a great Italian dish! I used chicken thin cutlets instead of chicken breast and it came out great!

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ldilalla

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Reviewed: Jan. 1, 2008

Great recipe! My family loved it -- even my husband who hates spinach! I used fresh whole spinach and cooked it in garlic, onion, and olive oil until tender, then added as directed in the recipe. I didn't change anything else. Great!

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Lisa D.

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Warner Robins, Georgia, USA

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Reviewed: Jan. 1, 2008

Everyone loved it. It was SUPER easy and I changed it a little. I used a bag of fresh baby spinach (be very generous because it cooks down) and sauteed it w/ garlic. I had some mushrooms leftover already sauteed and added that to the mix. I pounded the chicken and just rolled the mixture into it and held it w/ toothpicks. Definitely will make w/ cottage cheese next time. I am using the leftover filling for shells tomorrow night. Thank you!

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HESANTONE

Cooking Level: Beginning

Home Town: Farmington Hills, Michigan, USA

Living In: Northville, Michigan, USA

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Reviewed: Dec. 19, 2007

I made this last night for dinner and although it was good, it wasn't AS GOOD as I had expected. I followed the recipe as far as the filling was concerned, only I added one extra clove of garlic. I butterflied my chicken and then pounded it thin..and then filled, rolled and secured with toothpicks. I also lightly breaded it with some Italian breadcrumbs mixed with parmesean cheese. I had a lot of filling left over so I topped it with mozerella and threw in the oven for 15 min...and it made an excellent spinach dip! My 3 yr old ate it up and my bf liked it too, his only complaint was that the spinach itself was a little bland. If I make this again I will season the spinach some and see if that helps.

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Christine W

Cooking Level: Intermediate

Living In: Midlothian, Virginia, USA

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Reviewed: Dec. 18, 2007

Everyone LOVES when I make this. It's excellent. I am a vegeterrian so I just put aside some of the filling and use it to make stuff shells for myself and make the chicken for my family.

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jill6575

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 16, 2007

Thank you!! This was a wonderful way to change up Chicken, I also had so much filling left that it made another dinner with Shells. Loved it!!

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RachR

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Reviewed: Dec. 13, 2007

I made this last night and got several compliments from my husband. I didn't change much from the original recipe other than leaving out the eggs and adding Italian seasoning & fresh ground pepper to the filling. It was delicious and something we'll definitely have again!

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Heather K.

Cooking Level: Intermediate

Living In: Belmont, Mississippi, USA

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Reviewed: Dec. 8, 2007

This is one of my favorite chicken recipes! Stuffing the chicken breast can be tricky for me, so I usually just kind of layer the pan with the chicken, cheese mixture, and tomato sauce. It comes out equally delicious. The chicken is super filling, so I usually serve this alone or with a light salad or bread.

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Ashley

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Reviewed: Dec. 5, 2007

Delicious! I made a few personal changes...I only used 1/2 of the ricotta cheese and I added about 5oz of feta cheese. Also, I used 3 cloves of garlic, 2 while cooking the spinach, and the other when mixing the stuffing. I also altered my sauce a bit too; I sauted a red pepper and then put that in the blender with the pasta sauce...gives the sauce a very nice taste. I really suggest making this recipe. It will become one of my regulars! Oh, and I cooked the left over stuffing in a bowl in the oven for 15 min(while the chicken was cooking) and used it for a dip for bread/chips.

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melissa w.

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Reviewed: Dec. 5, 2007

I was a little nervous about trying this after reading all of the other reviews about the flavor and all. However, I like to try recipes "as-is" before adding or taking anything away because everyone's taste buds are different. This recipe is delicious, and my husband agrees. I served it over egg noodles becuase that's the only pasta that I had at the time. There is a lot of filling left over, but as others advised you can use the extra to make something else. It was great. Wouldn't change a thing. I would definitely advise to try it as-is before making any alterations.

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Chef Cassie

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Reviewed: Dec. 2, 2007

I have never stuffed chicken breasts before so I was a bit concerned as my attempt to stuff salmon did not turn out terribly well. This recipe was very easy, the second time I made it it was basically from memory so that should show you how simple the ingredients are. I simply slit the chicken breasts and over stuffed them- so simple and I received rave reviews at my office from both the men and women. I used part skim ricotta and low-skim mozzarella to cut a few calories but all in all, yummy and impressive to those you are feeding.

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Kelly Spelman

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Reviewed: Nov. 11, 2007

The second time I made this I only had fresh spinach, so I removed the stems and used that instead. It turned out waaaaay better than the first time I made this dish using frozen spinach. I also chopped up some mushrooms and sundried tomatoes and added that to the stuffing. Perfect! I froze the surplus cheese mixture and am having in jumbo pasta shells tonight.

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kxo

Cooking Level: Intermediate

Home Town: Melbourne, Florida, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 10, 2007

We really liked this recipe but I used broccoli instead of spinach, seasoned the chicken with salt, pepper and Italian seasoning and added provolone cheese on top (it really adds flavor!). I used thin sliced chicken breast so I could just roll it up around the cheese mixture. I cut the cheese mixture part of the recipe in half and had more than enough for 4 chicken breasts.

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kate1120

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Reviewed: Nov. 9, 2007

This looked really good, however it lacked flavor. I even took the suggestions of others who sauted the spinach with galic, mushrooms, and olive oil. I think some Parmesan cheese and Italian seasoning would help.

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JTA2004

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Reviewed: Nov. 5, 2007

What a wonderful recipe! My husband couldn't stop raving about it. In fact, I'm making it again for dinner tonight.

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T. Scheiding

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Maria's Stuffed Chicken Breasts

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