Spinach and Mushroom Stuffed Chicken Breasts

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I thought this was a little bland...it needed a kick of something.

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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. :/

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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.

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This is definitely not a 30 minute meal, but it's time worth spending. Both my husband and I loved it.

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amazing recipe. the sauce needs to be spiced up for flavor, but everything else is good!!

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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.

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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.

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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. :

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I used Marsala cooking wine to deglaze the pan then add the flour and chic. stock. It was FRICKEN-CHICKEN DELICIOUS ! ! !

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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