Spinach and Mushroom Stuffed Chicken Breasts

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This healthy, delicious recipe was great for family dinner. however, the preparation was a bit more complicated and took longer than expected. Also, the stuffing was way more than I can put in the chicken. I think I'll try thinner chicken and lower cooking temperature next time.

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Delicious meal - the nutmeg adds a subtle sweetness to the dish! We had alot of stuffing left over, so I just read another review and suggestion to add an egg and flour to make little cakes - great idea!

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Made this last night, loved it! I substitued the ricotta with 1 cup of shredded Asiago as we're not ricotta fans. Instead of using tons of toothpicks, I tied the rolls in the middle with twine and just put a toothpick at each end to hold in the stuffing. The asiago that seeped out left little bits of crunchy wonderfulness that really gave the gravy a nice play in taste. I only had fresh spinach, so I threw it in the processor at the end to break it down. I had so much extra "stuffing" left over, I added a beaten egg and a little flour and made little cakes to serve along side, as well as hot buttered noodles. It was a great meal. The gravy was wonderful. I let the wine reduce down till almost gone before adding the chicken broth so the wine didn't overpower. After about 15 minutes of prep, I had dinner on the table in less than 45 minutes. Easy! I will definately make this again and again!

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She is always coming up with delicious and easy yummy recipes!!!! I think this one is great!!!

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I felt like a gourmet chef making this dish! And believe me, I'm no gourmet. Anyway, we liked this meal a lot. It was delicious and filling enough that one breast was an entire meal. Thanks so much for this one.

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This was a great way to do chicken. I switched the wine with unsweetened apple juice and used all the ingredients. I also used kitchen twine to wrap my chicken breasts which held them together better. Very economical and didn't take much time. And the receipe made 4 which was great as there are only two of us and we had it another evening with different vegetables. Thanks Rachael Sandra L Williams

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Ok flavor, chicken needed to be seasoned before cooking. Stuffing was a little dry and crumbly. Some fell out while cooking and left a mess in the pan; had to clean before making the sauce. Probably won't make this again or change a few things if I do.

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When you pound out the chicken notice which side you are hitting...place the side that would have had the skin on it DOWN!!! It acts like a net to hold the meat you are pounding... If you pound the "skin" side you breach that membrane and your chicken will fall apart and you will need to use 100 toothpicks to try to hold it together... plus there really isnt any need to hit the chicken like you hate it...lol speaking from experience...lol... easy pounding works very well.... I cut the spinach in half and added an equal amount of rice to filling.. the breasts should be thin enough to cook all the way in a skillet... so moist.... soooo yummy... thanks rachel for another good one

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I am new to cooking and decided to try this meal for dinner last night. I followed the recipe as a whole but will try a different cheese next time. The stuffing was tasty, but I feel it could have been better if the cheese was stronger. The chicken came out a bit dry, not sure if it's because I finished cooking it in the oven. I would make this again, just with some changes.

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The only thing I got any complaints about were the toothpicks. The chicken tasted a little woody and people got splinters. I didn't know how many to put in, but since it just said toothpicks, I put in about 2 boxes. Did anyone else have that problem?