Spinach and Mushroom Stuffed Chicken Breasts
Show: 30 Minute Meals
Episode: Tool Shop
Rate This RecipeRead users' reviews (322)
- Recipe categories: Ricotta, Chicken, Spinach, Mushroom,
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Average Rating:
Total Reviews: 322
Showing 71-80 of 322
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By rcgarden0843_12...
Fresno, 43
on April 09, 2010
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My husband and I both worked together on this one. (our first to try took total of 1 hr to do and substituted chichen broth for the wine (oops. forgot to get But turned out great, we will be doing this one again, and for company!!
By fmartinez38125_...
Reno, 68
on April 08, 2010
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It takes 30 mins just to fix the stuffing and pound out the chicken. I baked it in the over for 20-25 mins instead of pan frying and it worked well. The spinach mix needs more ricotta so it isn't dry. I added garlic, basil and dill to the spinach and flavor was great. You reallly only need about 8 oz of spinach so you don't have any left over. It's a great meal, but you CANNOT make it in 30 mins. Would make it again since my family loved it.
By O is for Organic
Mesa, AZ
on March 26, 2010
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This recipe is a cinch to make and it tastes amazing. It passes the ultimate test of all food...the reheat. Tastes great for lunch or dinner the next day.
I ended up browning the chicken in the sauce pan and then transferring it to the oven to finish cooking and this helped the chicken not to get overdone and to retain the moisture. I also substituted the ricotta with cream cheese. It ended up fine, but my wife and I could taste the different even if our guests couldn't.
By kirtleybaja_121...
Hayden, 51
on March 13, 2010
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We served this over a bed of rice and with grilled asparagus side dish. It reminded me of a meal that would be offered at a high end restaurant. Very good. We will be serving it at our next dinner party!!!
By westmylla_12730900
Oklahoma city, 76
on March 12, 2010
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very good
By tsornthong_12730511
forest hills, 72
on March 12, 2010
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Im making this recipe right now!! and its a disaster! i dont know what im doing and i think im gonna give my wife food posioning!! Rachel ray help me!!
By katymallat_12724386
Bend, 77
on March 09, 2010
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I made this tonight and seriously didn't want to stop eating. I realized it needed ricotta and I didn't have any, so I took an idea from another reviewer and used blue cheese, sour cream, and some mayo with olive oil. I baked it at 400 for about 20-25 minutes and it was perfect! It made a ton of stuffing so I didn't use the toothpicks and just overstuffed it and folded the chicken over. This is going in the front of my recipe box! Even my roommate who hates mushrooms and blue cheese didn't want to stop eating.
By summ1_12717722
Potomac, 60
on March 07, 2010
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I've never pounded chicken before--how thin should the breasts be? thx
By salassd_12660132
Olathe, 55
on March 07, 2010
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This was very easy to make,. I ried it just for midweek dinner for my husband suggested it for our next dinner party. It makes an elegant meal. Super moist and delicious!
By shudog_9731073
fayetteville, NC
on March 06, 2010
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My husband thought I ordered from a restaurant. I made the stuffing with and without mushrooms, both were great!