Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce

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Very easy and Very good, I only used 1 tablespoon of fresh lemon. It was perfect..

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I loved the stuffing- it was rich and flavorful, but the wine lemon sauce didn't fit with the flavor profile of the chicken & stuffing. I baked the chicken, I used toothpicks to secure the stuffed chicken, stuffing came out but no biggie- i made a slightly larger batch since i wanted to use all the spinach i bought.

As for the sauce- I had a large lemon, and almost considered using only half- wish I would have as the lemon was somewhat overpowering to me even with adding about twice as much wine and broth to start. I also happened to use a homemade honey mustard instead of dijon. overall the sauce as a whole wasn't a good fit for the recipe, but may be better suited for veggies.

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I also made only the sauce. I had roasted a chicken and wanted a sauce for it & pilaf. I doubled the broth & wine and used only 1 lemon. After heating the sauce, I used it to deglaze the roasting pan. Even with only using half the quantity of lemon called for, it was very lemony. This could be because this particular lemon was very large or overly juicy. Who knows. I had to water it down a bit. But it was a really big hit and I will probably make it again.

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I only made the sauce in this recipe and it was delicious! I simply pan fried chicken breast and finished cooking it in this sauce! I am definitely making it again.

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Amazing! Delicious! Fun! Easy!

mustard = grey poupon (the seeds were gorgeous!
wine = Yellow Tail

1/2 cup of Gorgonzola = 1/4 feta (from grocery store, packaged fresh+ 1/4 Parmesan (finely grounded
juiced all lemons, poured lil ovr 1/2 in
no bacon
pounded chicken lil larger
baked!


Reduced the sauce for about 20 mins, then added small amt heavy whipping cream. Can add all of juice. Looked like dijon, but didn't taste like it.

Baked chicken. Went in pan overflowing & crowded. 375 for 40 mins, broiled for 5 to brown top

Used ALL the stuffing!!!

New to spinach? Big tub of them. Put into the top of a double pan, add small amt of EVOO, mix with hands to coat, & steam away. Doesn’t take long. Don’t let it turn to mush.

Definitely will make again and again and again...

Have fun, y'all! Happy cooking!

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Choose this recipe because I had almost everything on hand. I didn't want to do the bacon, so I substituted about 2-3 TBS of sun dried tomatoes. First off, I have no idea how you could pan fry the chicken. They were to big, so I ended up baking them at 375 for 40 minutes. They were done fine. (My oven runs a bit hot though. Second, the sauce is just odd! It has no connection to the other flavors in the chicken. (I had made some Brussel sprouts and the sauce was better on them. I could never get it to the "sauce" stage and it was way to lemony. Not something I would make again. FYI: with all the cheese in the stuffing, it makes it very rich.

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Why does the recipe specify Kosher salt? It has bacon in it.

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This recipe was very good but definitely not an easy one to put together. I had a very hard time getting the filling to stay inside the chicken breasts. I also felt it needed a little extra something. Next time I will add some sauteed garlic to the cheese mixture. We are not fans of gorgonzola so I substituted parmesan cheese.

However, I will never make this sauce again. Instead of overpowering lemon like I have seen on many of these reviews, we tasted nothing but Dijon mustard. I will definitely try this recipe again but will be skipping the sauce.

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Way too much mixture for the chicken....I should have only made half.

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Use two large skin on chicken breasts with bone. Cut a pocket in the breast and put in the stuffing. Heat a cast iron skillet on the stove with a little bit of oil. Sear both sides of the breasts then put the skillet in the oven at 350 for about 30 - 40 minutes. Take chicken out of pan. Make the wine sauce in the skillet. Much faster and better tasting.