Spinach and Mushroom Stuffed Chicken Breasts

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Instead of the sauce that was listed, I just used in the jar tomato sauce, because I LOOOVE ricotta and tomato sauce, it was to die for. I also put some feta cheese in with the ricotta, and since I overstuffed the chicken, and it was messy, instead of searing the chicken, I baked it at 400 for around 30 minutes, and served it with spaghetti. YUMMMY

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I tried this first with chicken then expanded it to flounder and talapia. It's great with the fish as well. The stuffing is really easy to preare. The hardest part is actually stuffing the chicken breast. It's easier when using fish simply because fish "rolls"so much more easily.

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this recepie did take longer than expected but its the only way Ive been able to get my husband to eat green veggies! Plus it was awsome. I sprinkled the chicken breast with some garlic powder before stuffing and it tasted great.

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Granted, I can never do any of Rachel's meat dishes in 30 minutes, but this is too much of a stretch. If this is supposed to take 30 minutes, I must have a serious problem. Try 1 and 1/2 hours just to make the stuffing and pound the chicken and stuff it and then saute it. Also, pounding raw chicken is so messy, there was chicken pieces all over the place and it took forever to clean up. Now the flavor was really good (make sure to add salt, but the presentation was not so good. My finished product looked a little mangled and the stuffing oozed out. The sauce was able to cover up most of the mess so at least my company didn't see how disastrous it looked. Also, it was hard to tell when the chicken was actually cooked through. The sides remained pink well after 10 minutes on the stove. If I ever make this again, I am going to cover it with puffed pastry and stick it in the oven!

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My husband and his friend at this one up. I got tons of complements. The flavor was wonderful! You will have extra stuffing left over... so get more chicken! I sprinkled a bit of garlic salt and pepper on the chicken breasts once they were rolled for extra flavor.

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This was very good! I used frozen chopped brocholi instead of spinach. I had left over cheese/brocholi mixture and used it on top of toasted bagette rounds. Next time, I might cut back on the amount of wine used for the sauce. The spaghetti/zucchini featured in this show also went well with the chicken.

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Everybody loved it although 30 minutes is definately pushing it. I altered the proportions on the stuffing a bit (more mushrooms and I don't really measure spices. I added nutmeg until I thought it tasted good. One suggestion, I the next night I was feeling lazy so I made some egg noodles in chicken broth and simply added a couple tablespoons of leftover stuffing to the soup. It was fantastic!

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Even though it took me longer than 30 minutes to make (I'm new to the kitchen it turned out wonderful! I added prosciutto and it was awesome. My husband loved it and keeps asking me to make it again. Thanks, Rachel for another great recipie!

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This took me about 90 minutes overall to make and I made the stuffing the night before - but the favor was terrific, we have added this into our rotation

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It was very, very good. My husband loved it. The spinach, mushrooms and ricotta was a great stuffing. Make sure your chicken breasts are very thin or they will take longer to cook and won't roll well.