Spinach and Mushroom Stuffed Chicken Breasts

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 boneless, skinless chicken breasts, 6 ounces
  • Large plastic food storage bags or waxed paper
  • 1 package, 10 ounces, frozen chopped spinach
  • 2 tablespoons butter
  • 12 small mushroom caps, crimini or button
  • 2 cloves garlic, cracked
  • 1 small shallot, quartered
  • Salt and freshly ground black pepper
  • 1 cup part skim ricotta cheese
  • 1/2 cup grated Parmigiano or Romano, a couple of handfuls
  • 1/2 teaspoon fresh grated or ground nutmeg
  • Toothpicks
  • 2 tablespoons extra-virgin olive oil
  • Sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 cup white wine
  • 1 cup chicken broth
Directions
Watch how to make this recipe

Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.

Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.

Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.

Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.


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Pairs Well With
Pinot Grigio

Citrusy, light white wine

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4.3 332
I make this at least once a month but with a few differences; I use cream cheese or goat cheese instead of ricotta, I like the flavor better; I also add crumbled cooked bacon to the stuffing. I haven't tried the gravy yet but will one of these days. I also bake in the oven to avoid using grease or oil...we both love this dish!  item not reviewed by moderator and published
This was amazing! Delicious item not reviewed by moderator and published
Made a few changes... for the stuffing i used shredded pepper jack instead of the ricotta. Added just enough kick. Also added more sliced mushrooms to the gravy. It was great! item not reviewed by moderator and published
It took forever, and it was bland. I will never try another Rachel Ray recipe again. I should have read the other comments before trying this. Ruined dinner party. item not reviewed by moderator and published
Very tasty even with a few modifications. Used fresh chopped spinach and skipped the mushrooms because I didn't have any on hand. No leftovers on this one!! item not reviewed by moderator and published
Yummy item not reviewed by moderator and published
really tasty, yummy!!! item not reviewed by moderator and published
Takes a lot longer, a little bland so I added sour cream to my stuffing. But otherwise good recipe . item not reviewed by moderator and published
I think this will be my new recipe for my grandparents!!! item not reviewed by moderator and published
The stuffing was very, very bland the first time I made it, but I liked the idea so I tried again. When I sauteed the mushrooms I deglazed with white wine and some beef broth which added a lot of flavor, and I also added lemon zest and a little juice to the stuffing. This is most definitely not a 30 minute meal. I am excited to use my leftover stuffing again by adding breadcrumbs and stuffing a couple portobello mushrooms item not reviewed by moderator and published
I thought this was a little bland...it needed a kick of something. item not reviewed by moderator and published
This is nowhere near a 30 minute meal. After spending an hour over the stovetop I'm giving in and just throwing them in the oven. These had better taste like miracles and rainbows or it was nowhere near worth it. :/ item not reviewed by moderator and published
Takes way longer to make than it states in the recipe. Smells delicious cooking, but tastes rather bland. I think it would be better if the stuffing was seasoned with basil and oregano and served with a tomato sauce, as an Italian dish. Maybe topped with mozzarella cheese and baked. item not reviewed by moderator and published
This is definitely not a 30 minute meal, but it's time worth spending. Both my husband and I loved it. item not reviewed by moderator and published
amazing recipe. the sauce needs to be spiced up for flavor, but everything else is good!! item not reviewed by moderator and published
The stuffing was very tasty . The chicken need more spices as it lacked flavor . I didn't fry the chicken , I cooked in the oven instead. The sauce was a disaster , I don't drink so I had to substitute the wine with fresh white grape juice which turned out sweet so I had to throw out the sauce & make a standard mushroom sauce. Easy to make & doesn't require a lot of time. I would definitely recommend this recipe with pasta as a side dish. item not reviewed by moderator and published
Delicious. Only watched the video or I may not have made it by only reading the recipe. Used sour creme instead of ricotta because that's what I had available. It made it tangy. Didn't use mushrooms, used onions instead of shallots, which was available. Used garlic powder. Really delicious and used the cast iron skillet to flatten the chicken, I think this was easier than the mallet and didn't tear up the chicken as much. item not reviewed by moderator and published
I loved this. I didn't have Ricotta so I used a little cream cheese. No shallots, I used onion. It was great. I only had 3 chicken breasts, so I had leftover filling (about 3/4 cup. I used the filling the next day -- added two eggs to the 3/4 cup filling. Used refrigerator biscuits and pressed them into mini muffin pans and spooned the mixture in. Baked at 375 for about 15 minutes, and viola - awesome mini 'quiches' out of this recipe too. : Yum! Family Kudos on both recipes. : item not reviewed by moderator and published
I used Marsala cooking wine to deglaze the pan then add the flour and chic. stock. It was FRICKEN-CHICKEN DELICIOUS ! ! ! item not reviewed by moderator and published
I made this with a few modifications. A few points: you definately must season the chicken before adding the filling. And, for those of you who didn't care for the gravy: make sure the wine reduces all the way before adding the chicken broth. Also, make sure you use a wine that you like (one you would drink. I reserved four of the mushrooms for the gravy. I added a pinch of thyme to the gravy as well. As for the stuffing, I added 1/2 chopped sweet onion and 2 TBSP toasted garlic bread crumbs. Also the next time I make this I will prepare the gravy at the same time I am cooking the chicken, as the chicken was slightly overcooked, even though I only cooked it for 6 minutes after browning. That will also cut down on the total cooking time. I too, had a lot of leftover stuffing. Today Ina gave me a great idea: bake it in Phillo dough as a spinach pie! Carol from NJ item not reviewed by moderator and published
All the way from Encino CA. I made this for some of my Girlfriends family and they loved it. my friends also love it. item not reviewed by moderator and published
I tweaked this recipe a little. I didn't have shallots or Ricotta cheese so I used mozzarella cheese instead. If you chop the mushrooms there is no need to use the food processor, so that's a step that you can probably skip. I seasoned the chicken with adobo and baked it instead of pan frying it and then added the sauce half way through. It was delicious and will be doing this for the next time I have guest over. Can't wait to try it with the Ricotta cheese! item not reviewed by moderator and published
I absolutely LOVE the finish product. It took me 2 hours to do but I know I can do it in 30 minutes next time since I know how to make it now. It's healthy and I want to impress my family with this recipe. I absolutely LOVE it!!!! My husband Loves it too! item not reviewed by moderator and published
Great. A little time consuming but worth the effort and wait. My fiance' loves it : item not reviewed by moderator and published
This recipe caught my eye,even watched the video. Took a bit of preparation,which I don't mind but ended up with a bland dish. Removed recipe from my Recipe Box.. item not reviewed by moderator and published
I cooked this last night and it was so delicious!!!! I don't usually eat spinach and it was my first time tasting mushrooms i absolutely loved it. Although i was missing some of the ingredents like shallots it was still good especially with Swiss cheese. item not reviewed by moderator and published
The chicken was great.. loved the stuffing mix! I didn't care much for the sauce though. I had a hard time browning the chicken on all sides using toothpicks so I finished them in the oven. I think kitchen twine would be a better option and keep the stuffing in while turning. item not reviewed by moderator and published
I butterflyed my chicken then pounded it also salt and pepper it before stuffing you could cut the stufffing ingre. in half or freeze left over for another use like porkchops or flank steak pinwheels. add a little more cook time if you have an elec. stove like me I also add 1/4 six blend italian mix. All in all I love this recipe item not reviewed by moderator and published
Wow...this was fantastic! My husband and I both loved it. And I don't even like spinach or mushrooms!!! It was pretty time consuming (for me, at least, but the end result was well worth it. My husband is already asking me to make it again. Yummy!!! item not reviewed by moderator and published
I've tried this recipe a couple times as-is, and have decided that I do not like the sauce. that's fine, I just don't make it. however, I have been trying out different uses for the stuffing....which is amazing. the biggest hit has been stuffed shells. they have been added to the must-make holidays menu. cook the shells per package directions. make the stuffing per the recipe, add an additional cup of ricotta and a handful of mozzarella. stuff each shell with a heaping tablespoon of the mixture and line them up in a baking pan. drizzle sauce and sprinkle more mozzarella as you like, bake at 350 for 20-25 minutes. yum-o! item not reviewed by moderator and published
This chicken was so good, so easy, and so quick. I used fresh spinach and it was delicious. My husband loves goat cheese, so I added some and it was fabulous. It looks very pretty too. item not reviewed by moderator and published
Fabulous! I substituted parmesan for the ricotta and 6 cheese italian for the parmesan. I also used fresh spinach - about 4.5 ounces. My family went crazy - my husband hates chicken breast and went wild over this! item not reviewed by moderator and published
Tasted great! I had a LOT! of leftover filling though. And it was tough to get the chicken cooked thouroughly. I think next time I will scale down the filling amounts and bake it for a more even cooking. item not reviewed by moderator and published
Tasted Great! I baked it instead of using the stovetop. I still made the sauce on the stovetop, put that in the bottom of baking dish. I added sundried tomatoes to the filling for a little extra flavor. Was a big hit! item not reviewed by moderator and published
This recipe was a NIGHTMARE! It was definitely the biggest disappointment I've had in trying new recipes. Everything went wrong in the preparation and I followed the recipe completely. The stuffing fell out constantly, the chicken was falling apart, and, by the end of the HOUR and some it took to prepare this, it didn't even taste good. It was practically flavorless and a waste of time and money. I don't know how anyone achieved this recipe successfully and enjoyably. item not reviewed by moderator and published
Tasted great. The wife and kids loved it. I just have to learn to roll it better. item not reviewed by moderator and published
I liked the concept of this recipe, I just would not cook it the same way again. I followed the recipe exactly including the cooking time & my chicken ended up not being fully cooked. If I were to cook it again, I would cook it in the oven (35min at 375 degrees like I have seen for other stuffed chicken breast recipes. I also wasn't a huge fan of the ricotta cheese. I love you Rachel Ray, but I didn't love this recipe! item not reviewed by moderator and published
I've made this multiple times and it's always a hit! Love Love love it! item not reviewed by moderator and published
loved it. I used provalone cheese instead of the ricata and it was perfict. make sure to pound the chicken so it is thin. One of mine was not all the way cooked on one side. item not reviewed by moderator and published
Loved it. I love how she comes up with new ways to use ingredients that I always keep in my kitchen. item not reviewed by moderator and published
This healthy, delicious recipe was great for family dinner. however, the preparation was a bit more complicated and took longer than expected. Also, the stuffing was way more than I can put in the chicken. I think I'll try thinner chicken and lower cooking temperature next time. item not reviewed by moderator and published
Delicious meal - the nutmeg adds a subtle sweetness to the dish! We had alot of stuffing left over, so I just read another review and suggestion to add an egg and flour to make little cakes - great idea! item not reviewed by moderator and published
Made this last night, loved it! I substitued the ricotta with 1 cup of shredded Asiago as we're not ricotta fans. Instead of using tons of toothpicks, I tied the rolls in the middle with twine and just put a toothpick at each end to hold in the stuffing. The asiago that seeped out left little bits of crunchy wonderfulness that really gave the gravy a nice play in taste. I only had fresh spinach, so I threw it in the processor at the end to break it down. I had so much extra "stuffing" left over, I added a beaten egg and a little flour and made little cakes to serve along side, as well as hot buttered noodles. It was a great meal. The gravy was wonderful. I let the wine reduce down till almost gone before adding the chicken broth so the wine didn't overpower. After about 15 minutes of prep, I had dinner on the table in less than 45 minutes. Easy! I will definately make this again and again! item not reviewed by moderator and published
She is always coming up with delicious and easy yummy recipes!!!! I think this one is great!!! item not reviewed by moderator and published
I felt like a gourmet chef making this dish! And believe me, I'm no gourmet. Anyway, we liked this meal a lot. It was delicious and filling enough that one breast was an entire meal. Thanks so much for this one. item not reviewed by moderator and published
This was a great way to do chicken. I switched the wine with unsweetened apple juice and used all the ingredients. I also used kitchen twine to wrap my chicken breasts which held them together better. Very economical and didn't take much time. And the receipe made 4 which was great as there are only two of us and we had it another evening with different vegetables. Thanks Rachael Sandra L Williams item not reviewed by moderator and published
Ok flavor, chicken needed to be seasoned before cooking. Stuffing was a little dry and crumbly. Some fell out while cooking and left a mess in the pan; had to clean before making the sauce. Probably won't make this again or change a few things if I do. item not reviewed by moderator and published
When you pound out the chicken notice which side you are hitting...place the side that would have had the skin on it DOWN!!! It acts like a net to hold the meat you are pounding... If you pound the "skin" side you breach that membrane and your chicken will fall apart and you will need to use 100 toothpicks to try to hold it together... plus there really isnt any need to hit the chicken like you hate it...lol speaking from experience...lol... easy pounding works very well.... I cut the spinach in half and added an equal amount of rice to filling.. the breasts should be thin enough to cook all the way in a skillet... so moist.... soooo yummy... thanks rachel for another good one item not reviewed by moderator and published
I am new to cooking and decided to try this meal for dinner last night. I followed the recipe as a whole but will try a different cheese next time. The stuffing was tasty, but I feel it could have been better if the cheese was stronger. The chicken came out a bit dry, not sure if it's because I finished cooking it in the oven. I would make this again, just with some changes. item not reviewed by moderator and published
The only thing I got any complaints about were the toothpicks. The chicken tasted a little woody and people got splinters. I didn't know how many to put in, but since it just said toothpicks, I put in about 2 boxes. Did anyone else have that problem? item not reviewed by moderator and published
Very delicious!! I did have some trouble stuffing the breast...I also finished cooking chicken in the oven. Overall this is a great recipe! item not reviewed by moderator and published
Excellent. Good for company. item not reviewed by moderator and published
EXCELLENT. I would recommend this to anyone. Just perfect ! item not reviewed by moderator and published
Loved this, so yummy! item not reviewed by moderator and published
very good! takes some time to stuff them but completely worth it! item not reviewed by moderator and published
simple and tasty. I suggest more mushrooms for flavor. maybe add some mozzarella. item not reviewed by moderator and published
I made this for a dinner party tonight and thought it was a great recipe. I did make some changes and used feta cheese insteade of rocotta. I also added basal and dill to the spinach mix. It had great flavor. The only thing wrong with it was it took me about two hours to make. I served is with chicken fried rice and fresh Green beans with cherrie tomatoes. I would make this again and would start alot earlier next time. Great flavor!!!!!!!!!!! item not reviewed by moderator and published
yuck! item not reviewed by moderator and published
Pretty good! - Steven Ruza item not reviewed by moderator and published
Delicious! But the toothpicks are completely necessary, I tried making it without them and it was a mess! but still very good item not reviewed by moderator and published
I am a new cook and tonight I was searching for something to attempt to make. I read through a good amount of the reviews to see what people would change if anything and went for it! It was so much fun to make as well as YUMMY! I did add a little bit of feta cheese to the cheese mix and used whole milk ricotta. Great recipe! My roommates loved it! They are very hard on me so I know they were not trying be nice... We loved it! item not reviewed by moderator and published
We loved this! Super easy to prepare, and wonderful flavor! One change we made is we substituted Gruyere cheese instead of the Parmesan and ricotta. Added to our family favorites! item not reviewed by moderator and published
It was AMAZING this was the first thing I made by myself. I made if for 6 people all which were amazed on how tasteful it was. I'm actually going to make it again this week.. item not reviewed by moderator and published
I substituted eggplant and tomatoes for the mushroom. Also left the butter out and didn't use the chicken broth to save on the sodium content. all in all, it was great! fun to play with different ingredients, definitely a staple. Also used a slice of mozzarella cheese - i'm not a big fan of riccotta. item not reviewed by moderator and published
This was delicious! Simple flavors and it looked like a million bucks. I ran out of ricotta and added mozzarella to compensate as best as possible (an accident on my part for not planning ahead appropriately), which still ended up great. I served with bow tie pasta and a glass of wine... mmm. item not reviewed by moderator and published
Sooo good. Took a lot longer than 3o min but worth the time. Took advice from others and used feta cheese. Very good and my husband wants it once a week! item not reviewed by moderator and published
usually chicken breasts can be dry, but in fact this one wasnt, and it was delicious! yummo0o0o0! item not reviewed by moderator and published
After reading the reviews, I decided to use feta cheese instead of ricotta but used tomato and basil flavored feta. I also salt and peppered the chicken before adding the stuffing and on the outside after placing the chicken in the pan. This brought a lot of flavor to this dish. This is a great dish to be creative with! item not reviewed by moderator and published
I'm only giving this a 3 star. Rachel, this is a good recipe but it's bland. Kick it up! The ricotta cheese is so bland. Instead, use provolone, asiago or another stronger cheese or both. The cheese is the binder so use whatever kind you love. Also, easier yet, instead of using the food processor or blender, I also just diced everything pretty small. I have one of those hand choppers that you pound for a few seconds and whaa-laa...chopped everything. I love it. I hate clean up and this was easier and less time. Enjoy! item not reviewed by moderator and published
Absolutely delicious! Huge hit at dinner tonight! item not reviewed by moderator and published
Using frozen spinach makes me feel healthy and practical at the same time so I was excited to make this dish. I did omit the mushrooms since I didn't have any and just added a little more onion to the filling. Stuffing them was a little difficult with my very limited counterspace, but manageable. Next time I plan to make a few changes on little matters. I think it would be easier to finely chop the shallot/garlic/mushroom mixture before sauteing instead of dirtying the food processor also. I'm more concerned about the amount of dishes than the time! Also I wonder if it wouldn't be easier to butterfly the chicken instead of pounding it out? Overall delicious filling and great idea, I'll definitely make it again! item not reviewed by moderator and published
this was definitely a keeper. My wife loved it so much she called my mother to let her know what a wonderful meal I just made. I used Asiago cheese instead of Ricotta and WOW! Other than that I made my own chicken stock gravy as I didn't want the wine flavor. Turned out awesome! I seasoned to taste. Always taste to make sure it's to your liking. (-: item not reviewed by moderator and published
Made this for dinner tonight and it was a huge hit. I did make a few modifications. Chopped the garlic and shallot before sauteing. Then chopped the mushroom mixture instead of used a food processor. Used feta instead of ricotta. Coated in panko after stuffing. Seared on the stove, then baked in 400 degree oven for 20 minutes. Definitely recommend this dish! Could also freeze the stuffed chicken before cooking for quick dinners in the future. item not reviewed by moderator and published
Such a good idea and an easy fix. Just needs more seasoning throughout and maybe a change from ricotta to a stronger cheese like feta or even bleu if you really want to get wild. I was really dissapointed following the recipe though. More flavor could take this dish from a 3 to a 5 easily. item not reviewed by moderator and published
We loved this dish-- added feta cheese and omitted the mushrooms because we didn't have any on hand...it was sooooo easy and delicious! Thanks Rachael for another fast and easy dinner that satisfied everyone!! item not reviewed by moderator and published
I made this last night with my 10 year old daughter and we had a great time making it and everone in the family enjoyed it. Even my wife and her friend next door who are very picky eaters. It was moist and flavorful. Next time I might switch squash for the spinach. item not reviewed by moderator and published
Recipe was good, but a little difficult. The toothpick step is very important and a little tricky. Make sure your chicken is pounded very thin and be sure to add salt and pepper to chicken breasts before rolling! Tasted Great in the end!!!!!!!! item not reviewed by moderator and published
I made this dish last night as a last minute meal for my husband and myself. Usually when I cook chicken breast it is very dry and my husband always comments on it. With this recipe, the chicken was very moist. However, it was very bland. My husband really likes it when I cook fresh spinich and sautee it with garlic. He suggested I do it like that next time rather than just microwave it. I also would have preferred regular gravey to the wine sauce. item not reviewed by moderator and published
I made this dish for my husband's birthday last week, and we were very surprised at how bland it turned out. My friend even said it tasted like health food! The nutmeg was not the right flavor-- I would have preferred fresh basil-- and the gravy she pairs with the chicken adds a lot of fat, but doesn't take away from the lack of flavor in the dish. There were quite a bit of ingredients and steps, which made this recipe a bit costly and definitely not a 30 min meal. From this, I can take away the lesson on how to stuff a chicken breast, but will do my own stuffing with more flavor. item not reviewed by moderator and published
I made this and just finished eating it. It was very good but, yes, it takes longer to prepare than 30 minutes for sure. I made a few adjustments as others did. I wanted to make a little lower calorie version so I did not make the butter sauce and I baked it instead of pan frying. It was very good. I did not feel like it was missing anything without the sauce. I counted it was around 400 calories. I don't think it needed anything else with it because it was full of veggies and I am laying off the starches so it was a perfect meal for me. item not reviewed by moderator and published
My husband and I both worked together on this one. (our first to try) took total of 1 hr to do and substituted chichen broth for the wine (oops. forgot to get) But turned out great, we will be doing this one again, and for company!! item not reviewed by moderator and published
It takes 30 mins just to fix the stuffing and pound out the chicken. I baked it in the over for 20-25 mins instead of pan frying and it worked well. The spinach mix needs more ricotta so it isn't dry. I added garlic, basil and dill to the spinach and flavor was great. You reallly only need about 8 oz of spinach so you don't have any left over. It's a great meal, but you CANNOT make it in 30 mins. Would make it again since my family loved it. item not reviewed by moderator and published
This recipe is a cinch to make and it tastes amazing. It passes the ultimate test of all food...the reheat. Tastes great for lunch or dinner the next day. I ended up browning the chicken in the sauce pan and then transferring it to the oven to finish cooking and this helped the chicken not to get overdone and to retain the moisture. I also substituted the ricotta with cream cheese. It ended up fine, but my wife and I could taste the different even if our guests couldn't. item not reviewed by moderator and published
We served this over a bed of rice and with grilled asparagus side dish. It reminded me of a meal that would be offered at a high end restaurant. Very good. We will be serving it at our next dinner party!!! item not reviewed by moderator and published
very good item not reviewed by moderator and published
Im making this recipe right now!! and its a disaster! i dont know what im doing and i think im gonna give my wife food posioning!! Rachel ray help me!! item not reviewed by moderator and published
I made this tonight and seriously didn't want to stop eating. I realized it needed ricotta and I didn't have any, so I took an idea from another reviewer and used blue cheese, sour cream, and some mayo with olive oil. I baked it at 400 for about 20-25 minutes and it was perfect! It made a ton of stuffing so I didn't use the toothpicks and just overstuffed it and folded the chicken over. This is going in the front of my recipe box! Even my roommate who hates mushrooms and blue cheese didn't want to stop eating. item not reviewed by moderator and published
I've never pounded chicken before--how thin should the breasts be? thx item not reviewed by moderator and published
This was very easy to make,. I ried it just for midweek dinner for my husband suggested it for our next dinner party. It makes an elegant meal. Super moist and delicious! item not reviewed by moderator and published
My husband thought I ordered from a restaurant. I made the stuffing with and without mushrooms, both were great! item not reviewed by moderator and published
I made this dish for something different and my son loved it! That in itself makes it awesome since I took a chance with the mushrooms that he doesn't like. It was a fussy dish for me to make but it was worth it. item not reviewed by moderator and published
The first thing I will say ... this definitely took far longer than 30 minutes ... but I had fun compiling it. I used fresh spinach, seasoned the chicken before stuffing it ... then unfortunately realized too late I had no ricotta cheese! Necessity is the mother of invention, so being creative I used a mixture of sour cream and blue cheese salad dressing:) It was too dry for my taste, so I added some mayo w/olive oil, and more salt and pepper. It turned out amazing! Very juicy, very moist ... and the sauce with the added ingredients was yummy!! item not reviewed by moderator and published
This dish is sooo yummy! BUT my boyfriend and I made a few changes that we thought realy brought out the flavors of the dish. We add sauteed onions and omitted the chalets. We also added sundried tomato's and diced artichoke hearts to the suffing which added TONS of flavor! and we baked at 410degrees for 20min. instead of pan frying. Topped with sauce, fresh parsley, added parmesan cheese and a little salt and pepper to taste. Accompanied by a side of asparagus with evoo;) salt, pepper and fresh lemon juice. We both loved it! item not reviewed by moderator and published
This was an excellent recipe. Definitely will make again!. Took way more than 30 minutes to prepare, but still worth it! item not reviewed by moderator and published
I felt like a gourmet chef after making this! hahaha! It came out much better than I expected because I was a bit intimidated by it but it was great! I loved the sauce and will make that sauce to accompany other chicken recipes. There is A LOT of stuffing left over but can be used over toasted french bread or even in a stuffed shell (i've done both). NOT a 30 minute meal in my case but well worth the extra time! Happy Cooking! item not reviewed by moderator and published
I thought that this recipe was amazing! It was fairly easy and a lot of fun to make. My husband has a new favorite!! item not reviewed by moderator and published
Normally love Rachael's recipes. This one didn't have the moistness I was looking for...hey, can't win them all. item not reviewed by moderator and published
this recipe is similar to the weightwatcher recipe for mushroom stuffed turkey breast. I had gotten around the bland meat taste by lightly seasoning the meat with salt and pepper before putting the stuffing item not reviewed by moderator and published
This was my first time making stuffed chicken. I didn't find the chicken to be bland or tough at all. It was extremely moist, and my sauce thickened nicely. It definitely took me an hour from start to finish. I used fresh spinach instead of frozen. I only used about half of the stuffing (I used 6 thin sliced boneless skinless chicken breast) so my fiance made pastry puffs with the remains by rolling phyllo dough stuffed with the left overs. that came out fantastic as well. the only semi challenge here was making sure the sides of the chicken rolls were cooked through because it's hard positioning them in a pan with the toothpicks in them, but i simmmered them for about 10 minutes just to make sure they were cooked through, and they came out fine! item not reviewed by moderator and published
the stuffing is excellent (hard to go wrong with those flavors) but the chicken was a bit bland and tough. item not reviewed by moderator and published
I really believe that you didn't follow the instructions carefully. item not reviewed by moderator and published
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Make It 5 Ways: Chicken Breast