Spinach and Mushroom Stuffed Chicken Breasts

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the dish was good. It was something that I will make again.

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What a great meal. I can't wait to make this again. We couldn't get enough and fought over the leftovers (what little there were the next day.

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The recipe took longer than 30 minutes to make. After browning, I baked the breasts in the oven at 375 for 30 minutes because I knew they would not be thoroughly cooked otherwise. The taste more than made up for the irregular bundle look. The sauce was a great accompaniament. I will definitely make this recipe again!

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I learned that the chicken breasts MUST be thinly pounded in order to cook through to the dressing. A couple were not cooked through. Next, I would finish off by allowing the browned stuffed chicken breasts to lay in the sauce, covered and simmered, basting for about 10 minutes. I used an Electric Skillet. I did not have white wine so I used red wine which surprisingly was not only tasty but colorful. I also used garlic salt on the chicken. It took much longer than 30 minutes but I will make it again....the taste was supurb!

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I usually love Rachael Ray's recipes, but found this one to be disappointing. First, the stuffing was suprisingly bland- I would definitely add salt next time. And I must've not pounded the chicken breasts thin enough (although I pounded them as thin as I could get them without them falling apart, because after cooking the chicken for even longer than the recipe stated, it was still pink in the middle around the stuffing. If I try this one again, I'll brown the stuffed chicken on the stove, and then put it in the oven to finish.

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This was so delicious! The sauce really was a terrific complement to the chicken. The presentation looked so sopisticated. I had everyone at work asking me about my leftovers.
Thank You Racheal Ray! oh and the pasta she recommended to go with it was too good! It was simple but, very flavorful. Goes perfect with the chicken.

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I baked the chicken instead of cooking it at a skillet. However, a little note of advise is not to overcook the chicken in the oven, else it will get tough. The spinach and ricotta cheese is a good combination but too messy to wrap into the chicken.

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This recipe is great. My husband said that it is his new favorite. It did take me longer than 30 minutes, but not too much longer. It was well worth it. Definately a keeper!

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I made this meal for my husband, daughter, father and grandmother and they just loved it! Instead of using ricotta cheese, I substituted it with shredded swiss cheese which gave it an even better taste! I love these 30 minute meals and I make Rachel Ray's meals all the time. She is the best! The only thing is that it never takes me 30 minutes, more like and hour.

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Recipe was great tasting, I added a little lemon to the sauce though which was a great touch.