Ricotta, Spinach, and Ham Stuffed Chicken Breast Marsala with Pine Nut Pilaf

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This turned out really good... I had everything on hand which made it even better... My chicken breasts are ver large so I had to cut in half and then had to pound out to make cutlets... Both my kids devoured it and went back for more... I will make again for sure

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Hmmmm....not one of my favorites....first of all if you don't have chicken cutlets-they are very difficult to roll. Cutlets are a must. Overall was ok-but very salty. Too much sprinkling of salt before they are rolled, after they are rolled, the marsala and the proscuitto-to much-other than that-were good. Used fresh spinach. Took alot longer than 30 minutes.

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Although time consuming, well worth it!! Will be making again soon

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Will definitely make again. Missed the garlic b/c it wasn't in the directions, and used the chopped parsley on top as garnish. I browned it in the pan and then finished it in the oven at 350 for about 20 - 25 minutes...my pan wasn't big enough for it to fully cook in the pan. I would use fresh spinach next time, but thought it was great! Also..took me 90 minutes...

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This recipe was indeed delicious!!! Better than eating out...except for the preparation. I agree that it is labor intensive, but the taste is worth it. Will definitly do again. YUMMY :-

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Wowsers! Even my picky eaters loved this dish - they ate around the mushrooms. I only substituted slivered almonds for the pine nuts because they are EXPENSIVE at my grocery store and the almonds were a cheap exchange. I saw the recipe on the show and it did vary a little on the website but it was still pretty easy to follow and turned out terrificly. My only suggestion for novices such as myself is probably to buy the chicken cutlets pre-flattened from the butcher. One of my thicker bundles weren't quite done in the middle.

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I would like to try this recipe - I wish Rachel would write her recipes in steps as she does them on the show. I can never manage to do them in 30 minutes. ;

Only giving 3 stars as I haven't tried yet. Will come back if deserves more.

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Tasty, yes. But extremely labor intensive. And, I made (8 large chicken breasts. Who has a pan that big? So, I finished in the oven.

I skipped the dredging and just made more roux, too which I added some garlic. There's garlic in the ingredients, but not in the recipe... Added a lot more wine, the mushrooms, some white pepper. I added the nutmeg to the mushrooms when I cooked them rather than sprinkled it on the spinach. I poured the mixture over the chicken and baked for about 20 minutes.

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WOW! this recipe is awesome! i didn't make the rice part of this recipe, b/c we had it with a vegetable soup instead. I made a few changes to the recipe... Instead of chicken breast, we took chicken thighs and cut out the fat; instead of ricotta, we used fresh mozzarella slices; instead of "a package of frozen spinach", we had fresh spinach just a bunch from the store.
Some things to keep in mind:
don't worry about having too much spinach on the chicken! when it cooks down in the pan, it'll all shrink, by a lot!
Also: We didn't have any of the string, so I used toothpicks to hold it together instead. Works just as well!
AWESOME DISH!!!

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This meal could possibly be one of the top 10 best I've ever made....and I've made a lot of meals. The rice dish itself was fabulous, but paired with the stuffed chicken breasts.....wow! There was little talking at mealtime. We were too busy savoring the flavors.