Spinach and Mushroom Stuffed Chicken Breasts

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I have made this recipe more times than I can count. I have been making it since the episode first aired. I have made a few modifications as I also found the chicken to be bland. I use breast fillets - not the whole breast - as this is easier and faster to cook. Anyway, cook the fillets separately in oil olive, salt, and pepper in the same pan after saute-ing the shallots and garlic. This will help flavor the chicken. I do not stuff the chicken, I place the stuffing on top and put the sauce over it. It's faster this way and the chicken cooks evenly.
I did add a thin layer of blue cheese on top of the chicken before putting on the stuffing. It adds more flavor. Also do not use cooking wine for the sauce, I use a Cabernet Sauvignon Blanc - it's sweeter so goes well with the chicken.

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I found the chicken to be quite bland. You would get a bit of the great stuffing and then blandness. The sauce was also terrible, as another person said but I'm a huge fan of wine sauces.

I ended up with quite a bit extra stuffing even after stuffing an extra 2 breasts. I had baby bell peppers so I decided to use it up stuffing half a dozen of those. I threw them in the oven for half an hour at 300 degrees and they turned out absolutely fantastic. So if there is something to take from this recipe its to throw out everything except the stuffing and put it in baby bell peppers. They're fantastic appetizers.

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Made this for my family for dinner last night and we were all disappointed. Rachael's recipes are usually a hit with my family, but this was very bland.

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I made this last night and like everyone else said it took longer than 30 minutes. I also couldn't get my chicken to pound out thin enough so next time I will butterfly it. I ended up cooking it in a 350 degree oven for about 18 minutes after I had browned all sides to cook the chicken through.The stuffing was delicious! I added more mushrooms and garlic than called for. I thought the sauce was gross, but my husband said it was ok. I don't like the flavor of wine, so if you don't, you definitely won't like this sauce either because you could really taste the wine. My husband likes wine and said it was ok, but he said it didn't have much flavor (other than white wine. Next time I will try a different sauce.

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After reading all the ingredients I thought this would be awesome. Not so much my wife had seconds but I just thoght it wasnt ended up tossing the leftovers in the garbage.

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Both my husband and I thought this was fabulous. However, it took much longer than 30 minutes, it maybe did take 30 to prepare, but then cooking time has to be added and simmering time too. I found that simmering for at least 20 minutes was advantageous as it allowed the sauce to really cook down and blend the flavors. Once I did that the quality moved up to 5 stars!!! Also, the chicken took longer than 12 minutes to cook, as it was probably not as thin as preferred. My husband could have easily eaten two of the portions!!! I plan to serve it this weekend for guests!

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This was great. Going to use the extra stuffing for the pasta recipe that was suggested. Thanks for another great 30 (45 - 60 minute meal.

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it was healthy so i was pumped, but it was just ok. nothing special.

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Ok. SO this was my first time stuffing chicken and the recipe was wonderful! I usually skip cooking on a Friday night, but since we were snowed in, I decided to make this recipe. My husband gobbled his plate up so fast so I know he enjoyed it. The wine sauce was excellent as well...not too overwhelming and a great compliment to the stuffed chicke. I will definately make this dish again!

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This recipe was "restaurant worthy". I had stuffing left so I stuffed manicotti shells
with the spinach mixture, placed the manicotti in a Pam-sprayed casserole dish, poured spaghetti sauce over , sprinkled with Parmesan cheese, covered with foil and baked at 350' for 40 min. Remove foil the last 15 min. Two great meals with one recipe!