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

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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.

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This was excellent, however, I wish I had read the comments and reviews before-I actually doubled the stuffing recipe because I was making 4 chicken breasts-I think I have enough leftover mixture for 8 more chicken breasts! This dish is very flavorful but you can cut the stuffing mixture in half!

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I wound up thickening up the sauce with flour reduced it, then added hvy cream, pretty good.

I didn't put in that much gargonzola, replacing with parmesean. I read the other comments, and cut the stuffing in half, they're right

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I also made WAY too much mixture, and modified it a bit, since I was just making one breast for myself..... I didn't put in the bacon, since I didn't have any, and used low-fat cottage cheese instead of ricotta, and threw in chopped garlic when I sauteed the spinach. I didn't have any white wine, so I used a bit of orange champagne vinegar, with whole grain dijon mustard and the lemon, and thinned it out a bit with water. It turned out GREAT! Even with the low-fat modifications and omissions it had fantastic flavor! I highly recommend!

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There is way too much filling for 2 chicken breasts. I used 1/2 a cup spinach and it looked like a nice amount. 1/4 c gorgonzola and 1/4 cup feta but now wish I'd used feta and parmesan becasue the gorgonzola was still too strong to taste anything else. The sauce was great, I love a white wine and mustard sauce and this one was nice. I cooked the remaining stuffing and plan on tossing it with some rice. While not a bad dish, it wasn't great and I dont think I'll make it again.

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DELICIOUS!!

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My son and husband loved it. My husband said it tasted like a dish that you'd get at a good restaurant. We usually like a lot of sauce so I doubled the ingredients for the sauce, except I still used only one lemon, and it was still very lemony. I found that putting a small amount of the sauce on top of the chicken (about 1 or 2 spoonfuls was all you need. (I also put a little flour in the sauce to slightly thicken it. I pounded the chicken very thin and when I stuffed it the cheese did spill out in places, and I thought it would be a disaster when I cooked it, but I handled it very gently and found that everything stayed in place. And somehow, with only salt and pepper, a wonderul flavor was created as the chicken cooked in the pan. Delicious!

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We thought this was very flavorful. Instead of pouring the lemon sauce over the chicken at the end ( never did get it to thicken into a sauce consistency I put some of the sauce in the pan I while I was cooking the chicken. It helped tame the overly lemony (and I lOVE lemons taste while adding flavor to the chicken.
I found that tying the chicken with that cooking string helped keep all the contents in and I loaded the chicken with the stuffing.
This definitely took more than 30 minutes, more like an hour but was worth it!

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Easy gourmet, though the filling makes more than just two chicken breasts.

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Very very very good! My husband loves it this will definitely be a regular in my home.