Reviewed: Jan. 4, 2011

Since I had extra spinach stuffing, I made an variation which actually ended up much better than the original recipe because I found the original recipe to have some what bland chicken, it basically depended on the sauce for the flavor. (I also added 1/2 cup grated Parmesan cheese to the stuffing). With the remaining spinach stuffing, I grabbed 2 more chicken breasts and breaded them with 1 cup Italian bread crumbs mixed with a dash of Italian seasoning, and 1/2 cup grated Parmesan cheese (do this after slicing the chicken). Stuff the chicken and baked for 40 minutes with no sauce, then took it out and put the sauce around the chicken, and in between (not on top), topped the chicken with shredded mozzarella cheese, cooked for an additional 20 minutes. Serve topped with the sauce.

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60 users found this review helpful

Reviewer:

keldon

Home Town: Detroit, Michigan, USA

Living In: Roseville, Michigan, USA

Reviewed: Jan. 2, 2011

ok this is awesome and easy. I subbed chunks of hard salami for spinach, and served on top of jasmine rice. I will make this again, over and over.

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4 users found this review helpful

Reviewer:

hothilary36

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

Living In: Denver, Colorado, USA

Reviewed: Dec. 30, 2010

This recipe was very helpful especially after reading the previous reviews. The amount suggested for stuffing was a bit much and would not recommend the full 60 minutes but roughly 50 minutes and best to add cheese when chicken is almost fully cooked.

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6 users found this review helpful

Reviewer:

lily.alvarez

Cooking Level: Intermediate

Home Town: Indio, California, USA

Living In: Fort Huachuca, Arizona, USA

Reviewed: Dec. 27, 2010

This recipe was delicious!! Wouldn't change a thing with it. I made it per the recipe and had enough stuffing to make six good size chicken breasts. My boyfriend, who is generally afraid of these types of dishes, is still raving about it!! Thank you for the recipe!

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2 users found this review helpful

Reviewer:

ELFINN

Reviewed: Dec. 24, 2010

There was too much spinach in this recipe. Next time, I would use half of what is called for.

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5 users found this review helpful

Reviewer:

donnakola

Reviewed: Dec. 20, 2010

I made this and was very shocked that my veggie hating daughter liked it very good and yummy

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3 users found this review helpful

Reviewer:

jnacd2

Reviewed: Dec. 12, 2010

I normally don't rate the recipes I try on here however I couldn't pass this one up! I tried the recipe exactly the way it was written paired it with some whole wheat penne pasta and it was a HIT! My boyfriend normally doesn't eat leftovers however with this dish not only did he eat all the leftovers but ate them for 3 days until they were gone. Needless to say I will be making this again!

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7 users found this review helpful

Reviewer:

Keneisha

Reviewed: Nov. 24, 2010

I made this two times so far - once for a large group of people, and more recently for my boyfriend who is Kenyan, his roommate who is Polish, and their friend. It was a gigantic hit both times. There were no leftovers either time. I made no variations to it either time as the recipe seems to suit tons of different tastes. I HIGHLY recommend this - it is also super easy to make.

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4 users found this review helpful

Reviewer:

tortorar

Reviewed: Nov. 21, 2010

No flavor, I will noy be making this again

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2 users found this review helpful

Reviewer:

porsc2002

Cooking Level: Intermediate

Reviewed: Nov. 21, 2010

This was awesome, Chicken was so tender. The only change I made was that I used cottage cheese instead of Riccota - Thats all I had in the house. This is definetly a keeper

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10 users found this review helpful