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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Reviewed: Nov. 2, 2007

These are so simple yet so wonderful! What a nice change from ordinary plain old chicken dishes. This was so easy to prepare and even my kids gobbled it up! (I didn't tell them there was spinach until after they told me it was delicious!) I didn't change a thing - next time I would add some spices to the ricotta cheese mixture - basil, oregano, etc., but that would just be to add a little touch. This one is a keeper!

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HANGDOG

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Reviewed: Oct. 10, 2007

This was delicious, but I subsituted the ricotta cheese for cottage cheese (drained as much as you can) and cooked it in a creamy buttery sauce I made as I didn't have the tomato sauce that I thought I did and served it atop some egg noodles. It took a little while to cook, but other than that was easy to make. This makes a lot. I only had three chicken breasts and spread the rest around on top... and after four adults ate there was still one left over.

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tamara

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Reviewed: Oct. 7, 2007

Excellent recipe, but the egg is not needed. The second time I made it I omitted the egg and spinach and used pesto sauce with penne. Great dish!

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ChristyC

Living In: San Diego, California, USA

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Reviewed: Oct. 7, 2007

This was good, but due to everyone's distaste for Spinach, I had to use chopped broccoli, which wasn't bad. I think that the cheese and veggie mixture needed more salt and pepper. Overall, it was pretty good though.

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Schadler

Cooking Level: Intermediate

Home Town: North Adams, Massachusetts, USA

Living In: Chatham, New York, USA

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Reviewed: Oct. 1, 2007

Amazing, fabulous, will definitely make again. Based on the feedback of others, I pounded the chicken, used a very spicy arrabiata sauce, and used 6 large chicken breasts. It took longer to cook (due to the size of breasts and I really stuffed them to the limit), but in the end it was scrumptious!!!

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ENOXALLEN

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Sep. 20, 2007

This recipe was perfect for the dinner party I hosted, it's really funny and easy to make. I did make a few changes, I bought a bag of frozen chicken and let it thaw in olive oil, fresh minced garlic and diced onion and used fresh spinach instead of canned or frozen and the taste was perfect. I will definitely make this again!

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MrsCowan

Cooking Level: Expert

Living In: Ozark, Missouri, USA

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Reviewed: Sep. 15, 2007

I thought this recipe was okay. I would make this again, but I don't think this would be in my everyday rotation of recipes.

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xraygirl411

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Allison Park, Pennsylvania, USA

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Reviewed: Sep. 13, 2007

it was very good and easy to make. thanks i will make it again

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fechabella

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Reviewed: Sep. 6, 2007

I sereved this with crab stuffed mushrooms and angel hair pasta tossed in a white wine and basil sauce. It was fabulous. My husband raved about it to his entire family and all of his friends. This is now a favorite in our home!

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Cassie Ridgeway

Cooking Level: Expert

Home Town: Ontario, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 29, 2007

This recipe was amazing! It is now one of my families favorites! I did find that it was easier to pound out my chicken thin and wrap it around the filling as opposed to cutting a slit in the chicken and stuffing it that way.

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K. Crowl

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Reviewed: Aug. 28, 2007

I thought this recipe was excellent! I didn't bake it though. It was to hot in this month of August to turn my oven on and heat the house up so I cooked it in my electric skillet. I layered my skillet with boneless chicken, poured the ricotta cheese mixture over it and then I added the pasta sauce. Just before it was done I sprinkled cheese over it. It was also easier to make it casserole style instead of having to roll / stuff the chicken. It was a hit with my family!

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SEA

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Reviewed: Aug. 24, 2007

This was ok. With so many high ratings I was expecting more flavor from this dish. Like others stated, way too much filling. Also, too much spinach for our tastes.

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Becky M.

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2007

Was good. Read reviews before making and thought there would be alot of stuffing mix left over. There was not alot as people stated. Needs to be spiced up more. Husband stated not the best thing I have ever had.

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teddy

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Reviewed: Aug. 17, 2007

This was very easy and tasty, but I didn't understand why it only called for salt and pepper... thus, I used an Italian Seasoning mix. Also, I cut the recipe in 1/2 for 3 large chicken breasts and it still made WAY too much stuffing... I'm saving the rest for stuffed shells next week. At least the hubby was happy and asked me to make it again. Next time, I'll add mushrooms!

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Mrs. Wallace

Cooking Level: Expert

Home Town: Springfield, Tennessee, USA

Living In: White House, Tennessee, USA

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Reviewed: Aug. 4, 2007

I love all of the ingredients, but the taste wasn't there. I found the spinach to be overpowering.

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Stephanie

Cooking Level: Expert

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Reviewed: Jul. 30, 2007

This recipe was sooooo delicioso and easy to make. Next time I make it, I will season the chicken with italian seasoning along with the salt and pepper. I used Prego Mushroom spaghetti sauce. I served with thin wheat spaghetti, salad, and garlic cheese bread. Will make again very soon.

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lovely_cook1981

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Reviewed: Jul. 23, 2007

This is a fantastic dish which is easy to make and a greeat dish for company! I used fresh (stem removed) spinach for a fresher taste and would recommend pounding the chicken flat and rolling it up in the cheese mixture instead of butter-flying it. This reduces the cooking time and keeps the chicken moist and tender. I’ll be cooking this one again and again…..!

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