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

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

Recipe courtesy Scott McGowan and Kim Keegan

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (207)

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Average Rating:

Total Reviews: 207

Showing 201-207 of 207

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  • on January 02, 2005

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    Very good! I even left out the wine and the bacon and it was just as delicious!!

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  • on January 01, 2005

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    My wife doesn't like blue cheese - I do. I made 1/2 w/ blue cheese and the other 1/2 w/ feta. I must say that I actually preferred the feta version! Very easy to make but can understand how some folks might have trouble w/ the pounding of the chicken. I used a large plastic mallet from my shop to pound the chicken - seemed to be easier than what the chef uses. Dont pound it too much or it will disintegrate the chicken. try and keep it even and about 1/4" all the way around. I also varied the sauce by adding 1/4 cup of cream, 2 tbs butter and a little low-carb thickener.

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  • on January 01, 2005

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    This is a wonderful recipe. I cooked this from memory from listening to the show and did not have all the specific measurements, but it was still delicious.

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  • on January 01, 2005

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    Simple and great tasting recipe. Has to be one of the best from the show so far.

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  • on December 31, 2004

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    We saw this dish on the show the week before New Years and decided to make it for our New Years celebration. It is awesome. Great blend of stuffing and chicken without the carbs and the sauce is yummy! Great one!

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  • on December 29, 2004

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    Looked good on the TV program--Can'wait to try it. Seems easy & good tasting.

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  • on December 25, 2004

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    Excellent and easy to prepare! Everyone loved it. Easy to prepare a head of time and freeze enough for a future meal!!

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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
775
 
Fat
42 grams
 
Saturated Fat
16 grams
 
Carbohydrates
11 grams
 
Fiber
5 grams
 
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