Ricotta, Spinach, and Ham Stuffed Chicken Breast Marsala with Pine Nut Pilaf

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It was delicious! I cut down the butter a little bit except when making the marsala. I added the garlic with the mushrooms. I used brown long grain rice but it wasn't cooked well but overall, it was delicious!

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My family really love this dish....

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I loved the combination of flavors in this though, next time, I would just buy cutlets instead of breasts- I had a tough time making the breasts thin enough to roll. Plus, I used prosciutto and I would get paper thin slices next time- a little too salty when the prosciutto is thicker. I loved the taste and will absolutely try this again:

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I made this and it didn't take long. I did the prep work to get things ready so it would go smoothly. My husband and I loved it.I made only two small chicken breasts and used fresh spinach.I will make it again this time for company.

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Definite repeat. My family loved it. I used boneless thighs because that is what was defrosted which made it a little harder to roll. Also cut the butter in half. Could use a pinch more spice next time. Maybe cilntro, or a few red pepper flakes.

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This was the most delicious recipe, better than what I have had at many restaurants.

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AWESOME! I'm allergic to pork, so I substituted turkey. I'm dairy-intolerant, so I substituted soy cheese. Still, it came out incredible. Next time, though, I'm gonna try a bread stuffing, as with flank steak. The "gravy" was fantastic, but I'm gonna try substituting burgundy for the marsala. Oh, BTW, I made a mistake of pounding the chicken too thin, and it flew out of the Zip-Loc bag and all over the kitchen backsplash. Oooooops. Next time, when it says only an eighth of an inch, I'm gonna pay attention.

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Absolutely magnificent meal. I used angel hair pasta instead of the rice pilaf. In the noodles, I put some marsala wine and chicken broth - wow, what a difference. Also, I crusted the chicken in planko - that extra crunch was huge! Great meal, once again, Rachel.

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tasty ,i'm no pro but came out real well .i'll make this again

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Ok lets begin with the timing the prep alone takes time. Easier get a thicker chicken breast cut a pocket and stuff it, toothpick close. That being said a delicious taisty meal. I did it with marsala(and sherry both work. Leftover chicken 2morrows lunch in between some Italian bread. Yum.

Oh for those of you asking garlic goes with mushrooms after they have browned a while, parsley when mushrooms are added back to broth right before taking it off flame and adding butter. After making this recipe it really doesn't matter that's just the way Rachael did it. But, it all works.