Spinach and Mushroom Stuffed Chicken Breasts

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All the way from Encino CA. I made this for some of my Girlfriends family and they loved it. my friends also love it.

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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!

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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!

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Great. A little time consuming but worth the effort and wait. My fiance' loves it :

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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..

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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.

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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.

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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

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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!!!

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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!