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

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This recipe received great reviews from my guests. They even asked for a copy of the recipe.

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It was not that difficult to make but the sauce is too lemony and it overpowers the taste of the chicken. If you love the taste of lemons you will like it. Otherwise, use less lemon juice or don't use the sauce at all.

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I felt that it very tasteful, I dont think that the cheese was overpowering at all, light, it was very good. I will be making this recipe again. My husband enjoyed.

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I made the recipe a little more kid friendly by coating the chicken in bread crumbs and using fontina instead of gorgonzolla. I didn't think the recipe was as messy as others have said. Kids and husband flipped over it. I'll definitely make it again. But cutting the chicken into mediallions? I thought that was unrealistic and just served them whole.

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I love this recipe, it is great for small dinner parties or dates (looks very impressive, but isn't all that difficult. It is also delicious if you use non fat ricotta, which cuts down on the calories.

As to all the complaints of it being too "lemony": I add the left over filling to the sauce (although I do not use egg. It really helps to temper the acidity of the sauce, and I think makes it a more cohesive dish.

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My family loved this recipe! After reading the other reviews I did hesitate to try it, with several saying that it was messy. Yes, it was a bit messy. I did find that using several toothpicks helped to keep the chicken together. I am really glad that I tried it! I knowe this will be a recipe that we will have over and over again! The sauce is incedible. I did however only use the juice from half a lemon. I'd recommend this recipe to a friend!

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I agree with the majority of reviewers who advised to use less lemon juice. I used the juice from 1/3 of a lemon and it turned out great. As I had to fry up the bacon anyways, I decided to cook the chicken in the bacon grease instead of using oil. It was soooo good! I think that using the bacon fat also helped to make the sauce richer. I wouldn't call this recipe easy and the time it took to prepare was about an hour, not 30 minutes. I will definitely use this recipe again!

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First of all, I thought the recipe was great. The chicken rolling did take a bit of time, but it was worth it.

Second-Vicki-your post made me sad. You mentioned nothing about your own reactions to the dish because you seem so concerned about pleasing your husband. Tell him to cook his own dinner if he didn't like it.

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Cook and prep time combined places this dishes total time at 1.5-2 hrs. Which isn't so bad if it is worth it in the end. Well, it was not. The flavors do not mesh well together and the "Lemony Sauce" is way too strong for this dish.

Avoid this one... like the plague.

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Maybe it's just me and I'm not good at doing stuffed chicken breast, but I had a very difficult time putting this together... Taste was pretty good. Not sure that I would recommend this recipe though...