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Spinach and Mushroom Stuffed Chicken Breasts Recipe

Spinach and Mushroom Stuffed Chicken Breasts

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (322)

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Average Rating:

Total Reviews: 322

Showing 51-60 of 322

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  • on December 28, 2010

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    I am a new cook and tonight I was searching for something to attempt to make. I read through a good amount of the reviews to see what people would change if anything and went for it! It was so much fun to make as well as YUMMY! I did add a little bit of feta cheese to the cheese mix and used whole milk ricotta. Great recipe! My roommates loved it! They are very hard on me so I know they were not trying be nice... We loved it!

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  • on December 18, 2010

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    We loved this! Super easy to prepare, and wonderful flavor! One change we made is we substituted Gruyere cheese instead of the Parmesan and ricotta.

    Added to our family favorites!

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  • on December 17, 2010

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    It was AMAZING this was the first thing I made by myself. I made if for 6 people all which were amazed on how tasteful it was. I'm actually going to make it again this week..

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  • on December 13, 2010

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    I substituted eggplant and tomatoes for the mushroom. Also left the butter out and didn't use the chicken broth to save on the sodium content. all in all, it was great! fun to play with different ingredients, definitely a staple. Also used a slice of mozzarella cheese - i'm not a big fan of riccotta.

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  • on December 09, 2010

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    This was delicious! Simple flavors and it looked like a million bucks. I ran out of ricotta and added mozzarella to compensate as best as possible (an accident on my part for not planning ahead appropriately, which still ended up great. I served with bow tie pasta and a glass of wine... mmm.

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  • on November 15, 2010

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    Sooo good. Took a lot longer than 3o min but worth the time. Took advice from others and used feta cheese. Very good and my husband wants it once a week!

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  • on November 02, 2010

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    usually chicken breasts can be dry, but in fact this one wasnt, and it was delicious! yummo0o0o0!

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  • on October 22, 2010

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    After reading the reviews, I decided to use feta cheese instead of ricotta but used tomato and basil flavored feta. I also salt and peppered the chicken before adding the stuffing and on the outside after placing the chicken in the pan. This brought a lot of flavor to this dish. This is a great dish to be creative with!

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  • on October 10, 2010

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    I'm only giving this a 3 star. Rachel, this is a good recipe but it's bland. Kick it up! The ricotta cheese is so bland. Instead, use provolone, asiago or another stronger cheese or both. The cheese is the binder so use whatever kind you love. Also, easier yet, instead of using the food processor or blender, I also just diced everything pretty small. I have one of those hand choppers that you pound for a few seconds and whaa-laa...chopped everything. I love it. I hate clean up and this was easier and less time. Enjoy!

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  • on October 08, 2010

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    Absolutely delicious! Huge hit at dinner tonight!

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