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

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It was really good, but the recipe made way more stuffing than was needed; our chicken breasts were overflowing with stuffing and we still had half the stuffing left over! The sauce is also very thin

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I found I really liked the stuff chicken breasts, however the sauce was too tart. I used the juice of one lemon, I'd try a half lemon next time. Otherwise delicous dinner! and easy to prepare!

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This recipe is relatively easy to make and tastes good. The only issues I had weas with the sauce, which seemed a bit sour. If you don't like sour, you may want to cut back on the amount of lemon that you use. The stuffing for the chicken is very good and you can make enough of the stuffing to fill as many chicken breasts as needed.

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I tried this recipe tonight. I am an experienced cook and found this recipe a lot of work. You have to prepare the stuffing, pound the chicken, make the chicken rolls, fried the chicken rolls and also make the sauce. Now how can it be easy?
It came out good but I don't know whether it is worth the work.

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Really delicious, and fairly easy if you aren't afraid to pound the meat - I found that a meat mallet is the way to go!! The sauce was delightful and everyone at dinner just raved at the wonderful combination of flavors. You do have to like lemon, or tone that down just a bit, if not!! It was a winner!! Remember to roll carefully and make sure the filling is in the well pounded chicken!! I have even dipped the rolled chicken in a bread crumb mixture and lightly browned in olive oil, then baked, adding even more flavor and yes, a few more carbs!!

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Made this last night for dinner and it was great! I was able to stuff 3 chicken breasts and with the amount of stuffing, could have easily stuffed 2 or 3 more. My husband is not a fan of Gorgonzola cheese and could easily be omitted.

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This is/was delicious!! I am just starting to cook for myself and I am glad that I attempted this dish. I've read through some of the reviews and I just want to add a couple of things: 1-use more than one tooth pick. I know this may be evident to most, however there were a few reviews up there that almost deterred me from making this. 2-use your knife to get the flat and even thickness, don't just rely on the rolling pin or meat pounder. By my 3rd breast, I was able to only use my knife and not need to pound the meat flat. It took me longer than the mentioned 40 minutes but it was very good. However, I would not say this dish is "easy" to make, I think this difficulty level should be changed to "medium". I am just starting out and until I figured out the knife, it was hard.

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it was ok

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I had unexpected guests and had to fix something fast, I had all the ingredients on hand so I fixed this dish. Thank you, Food Network for making a success of my evening.
Elizabeth

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The richness of the Golgonzola cheese is balanced perfectly by the intensity of the lemon juice. Delicous and easy to make. I wish it wasn't so messy but I think I could do it much better a 2nd time through.