This is a great and easy chicken dish with a twist. How do you cook some chicken like Maria?! Like this!
This recipe was great...with a little tweaking. After reading the other reviews, I realized that it was going to need a little extra flavor. So, I pounded out the chicken breasts until they were thin, and then dipped them in egg and coated one side of the brests with a 1/2 and 1/2 mixture of italian seasoned bread crumbs and grated parmesan cheese. I quickly fried the breaded sides in a skillet with olive oil and then spooned on the cheese/spinach mixture rolled them up and baked them. They were a hit! Oh, and only make 1/2 of the cheese mixture....otherwise it just goes to waste.
Read MoreThis recipe was just okay. It needed a large bottle of sauce and could have used a few more spices.
Read MoreThis recipe was great...with a little tweaking. After reading the other reviews, I realized that it was going to need a little extra flavor. So, I pounded out the chicken breasts until they were thin, and then dipped them in egg and coated one side of the brests with a 1/2 and 1/2 mixture of italian seasoned bread crumbs and grated parmesan cheese. I quickly fried the breaded sides in a skillet with olive oil and then spooned on the cheese/spinach mixture rolled them up and baked them. They were a hit! Oh, and only make 1/2 of the cheese mixture....otherwise it just goes to waste.
This was very yummy. First as with all chicken-I marinated in buttermilk all day(1cup milk 1 TBS vinegar or lemon juice if no buttermilk) for that extra moistness. For the cheese stuffing I added extra garlic, fresh basil, and fresh grated parmesan cheese. I stuffed chicken and baked covered for 35-40 minutes and removed foil and sprinkled more mozzerella cheese on top and baked an additional ten minutes. Will def make again but BEWARE you do really only need like half the cheese filling. I used five large breasts and stuffed them pretty good and had lots of filling left over.
This turned out incredible! I had some heavy cream I wanted to finish so I made "Alfredo Sauce" (Rebecca Swift) from this site instead of the spaghetti sauce. From reading the reviews, I knew that there would be extra stuffing, so I filled some pasta shells, topped them with the alfredo sauce, covered with tin foil and baked at the same time for 45 minutes. In the stuffing, I doubled the garlic and added some italian seasoning. I waited to sprinkle the extra mozzarella until the last 5 minutes. My husband said that this was the best thing I've ever made! I did have a little trouble cutting the chicken for the stuffing; I didn't want to use the toothpicks so I used a method from another reviewer (CHEFBAUER) of cutting down into the thickest part, then running the knife from side to side. I'm sure it will be easier next time.
This is a great "starter" recipe! I used bone-in chicken breast, took the skin off and let it marinate in Italian dressing while I was at work. I used 3 cloves of roasted garlic, and a little less than half of a sweet onion and put it in my mini chopper. I let the spinach cook with the garlic and onion and then added thinly sliced baby portobello mushrooms and Italian seasonings,onion powder, etc. I then mixed the spinach mixture in a bowl with low fat ricotta cheese and mozzarella- I left out the egg. I stuffed my chicken with this mixture, put it in a baking pan covered it with foil and baked @ 350 for 30 min- then I uncovered the chicken poured the sauce over it and baked it for 25 min.- then finally I topped the chicken with a slice of mozzarella and baked 10 min until cheese melted. This was FANTASTIC!!! Everyone loved it. I can not stress enough how good this was- I can't wait to make it again, Enjoy!!
Good recipe.. I made a few changes to suit my own taste. I added more garlic to the cheese mixture. I used an Italian blend shredded cheese I also and 1/4 cup of freshly grated parmasean cheese in the cheese mixture. I sauted chopped mushrooms in olive oil and garlic and added it to the cheese mixture as well. I pounded the chicken breasts and placed the filling in the middle and rolled the breast. I secured the breast with toothpics. I also ended up with extra filling so I took the advice of others and stuffed manacotti shells with the remaining mixture. I baked both dishes inthe oven at 350 degrees for 45 minutes (until the cheese starts to get golden brown around the edges).
This was quite tasty. I'm giving it 4 stars because it really did make too much stuffing (even though I halfed the recipe!), and I had to "add" to it so the stuffing wasn't so bland... but it was a very good base for a stuffing recipe, and I would make it again. I used fat-free ricotta, and this worked well. I used fresh spinach (about half a bag, still too much). I first poored a little bit of olive oil in a pan, and sauted 2 garlic cloves and chopped up mushrooms. I then added the spinach and tossed and cooked about 3 minutes. I let that cool, and added that mixture to the ricotta. Hint... "true" Italians use nutmeg in their cooking... I always add a little to any ricotta mixture, and it is delicious... for this, I added about 3 dashes. Try it, you won't be disappointed :) Thanks for the great recipe!
This was great! Make sure you get the chopped spinach - My grocery store only carried whole frozen spinach, so it was a little stemmy. Instead of butterflying my chicken I pounded it flat and rolled up the cheese in it. (This also makes the chicken cook in about 30 minutes). I put the extra cheese into Jumbo pasta shells, poured some spaghetti sauce on them and put the two dishes in the oven together (in separate pans). They were both done in 30 minutes and my husband loved it!
This was a fantastic dinner idea!! Used a cup and 1/2 of fresh, shredded spinach (no stems) and due to lack of ricotta cheese available, I used parmesean cheese. Worked out great. With the amount of "stuffing," I was able to fill 5 chicken breasts. Will be making this great recipe again! Thanks Maria!!
This was a fantastic dinner idea!! Used a cup and 1/2 of fresh, shredded spinach (no stems) and due to lack of ricotta cheese available, I used parmesean cheese. Worked out great. With the amount of "stuffing," I was able to fill 5 chicken breasts. Will be making this great recipe again! Thanks Maria!!
Very delicious if you season your chicken right. I personally love flavors and if you only season with salt and pepper, it seems to be a bit on the blander side. I pounded my chicken, seasoned with garlic, adobo, sazon, pepper, and Italian seasoning (It seems like a lot seasoning but I did just a pinch of each so that it wouldn't be too salty). And as far as my spinach stuffing, I added extra garlic and infused it with just a little bit of slt and pepper. I will make this again and again. Did I mention the presentation is lovely too?!?! Great for guests.
SO DELICIOUS!!! I am on a low calorie diet so I had to make some changes. I only used half of the ingredients for the filling and used low fat cottage cheese instead of ricotta and 2% mozzarella, and only one egg to cut down on the calories. I also only used 2/3 of the spaghetti sauce and that was MORE than enough sauce. I also thought it might be a bit bland as it is so I added salt/pepper, garlic powder, onion powder, oregano, and parsley to the mixture. I brought the calorie count down to 406 per serving saving myself from ingesting 172 calories!!!!
Just finished eating this fabulous dinner! YUMMMMMMMMY! This recipe is versatile (adjusting garlic, cheeses to your liking) and still remains very true to the recipe. As others suggested I added sauted garlic and some parm. cheese to ricotta mix. Be sure to use the eggs, it keep the filling IN the chicken! Flattened out chicken, stuffed them full, covered with sauce; fastened them closed with toothpicks. Baked them for 45 mins....sprinkled with mozz and more parm, back in oven for 15 mins. My fiance and I thoroughly enjoyed this recipe!!! It will be a regular around here.
Family loved it. I did make a few changes because of personal choice. I used the thin fancy cut chicken breasts (easier) which I marinated in italian dressing. I dipped in egg and coated with italian bread crumbs and quick fried them for two minutes on each side in olive oil. In the stuffing I used fresh spinach, added a can of diced tomates with green peppers and onions and a small can of mushrooms. I put all of this in the food processor and then sauteed in pan. Seasoned ricotta mixture with oregono and italian seasonings and added parmesan and mozzarella cheese. Left out the eggs. Used Ragu Chunky Gardenstyle Tomato, Garlic & Onion (family favorite) for sauce. Being the chicken had been pan fried, it was a little harder to roll. Did about 9 breasts and still had stuffing left over. I just put the extra stuffing in the pan alongside the chicken, poured the sauce over everything, covered and cooked for about 35 minutes. Uncovered and added mozzarella cheese on top. Cooked for additional 10 minutes. Served over spaghetti. Family and guests raved! Everyone enjoyed it.
This is super yummyful! I always have to double the recipe to make enough for my family. Don't worry about having extra filling, just stuff jumbo shells with it for dinner the next night :) Next time I will add bacon and cook spinach before adding it to the recotta mixture, other than that I wouldn't change a thing!
Amazing, fabulous, will definitely make again. Based on the feedback of others, I pounded the chicken, used a very spicy arrabiata sauce, and used 6 large chicken breasts. It took longer to cook (due to the size of breasts and I really stuffed them to the limit), but in the end it was scrumptious!!!
This is almost a weekly meal for my husband and i. i use cottage cheese instead of ricotta and along with the mozzarella i add shredded asiago and romano, i also use a large handful of fresh flat leaf spinach instead of frozen, and finely chopped red onion. i also add dried oregano, basil and thyme. As far as the left over mixture, i spread that right on top of each chicken breast and instead of pouring the whole jar of spaghetti sauce i pour only enough to cover the breasts then top with mozzarella. When i used the whole jar the sauce was way too thin after baking. i warm the remainder of the jarred sauce on the stove top, doll it up with whatever i have on hand and serve that over pasta. It's definitley one of our favorites.
I thought this recipe was excellent! I didn't bake it though. It was to hot in this month of August to turn my oven on and heat the house up so I cooked it in my electric skillet. I layered my skillet with boneless chicken, poured the ricotta cheese mixture over it and then I added the pasta sauce. Just before it was done I sprinkled cheese over it. It was also easier to make it casserole style instead of having to roll / stuff the chicken. It was a hit with my family!
Invited the girls over for a cooking date, this dish was a hit! We combined a few recipes, therefore prep time was 45 mins, ikes! Chicken was marinated night before w/lemon, s&p, onions, garlic, paprika, chilli flakes, thyme. Instead of cutting, we actually flattened the chicken breast, by: placing chicken on cutting board, covered with saran wrap, and took my IKEA $5 mallet and beat the heck out of the breast until it was about a 1/4" thin. As for filling: Combined 1/2 cup of ricotta and 1 egg (yolk), mixed in 1/2 cup of mozzeralla cheese and 1 tblspn of grated parmesan cheese. Added s & p pepper and pinch of nutmeg. Added cooled spinach that was cooked in a skillet with butter (med heat), 1 tbspn of chopped onion and 3 cloves garlic for 3 - 5 mins before adding spinach, parsley and basil. We took filling, added to the middle of breast and rolled, using toothpicks to secure. We melted 1-2 tbspns of butter in the meantime. Breading: In a shallow baking dish we put about 1 cup of bread crumbs, seasoned with a little more black pepper and thyme (yes, lots of kick to our final product:)...Caribbean background;). We then took a basting brush, dipped it in the melted butter & covered over the stuffed breast. Then we took the chicken breast and dipped in bread crumbs. We warmed up sauce, with yes, a little more seasoning and allowed it to simmer for the 40 mins while chicken baked. We then added sauce after 40 mins, and then covered with shredded mozerella cheese.
LOVED this. I took the advice of an earlier review and did a light breading of italian seasoned croutons/bread crumbs and parmesan cheese. This was INCREDIBLE. By far one of my favorite recipes.
This is a fantastic dish which is easy to make and a greeat dish for company! I used fresh (stem removed) spinach for a fresher taste and would recommend pounding the chicken flat and rolling it up in the cheese mixture instead of butter-flying it. This reduces the cooking time and keeps the chicken moist and tender. I’ll be cooking this one again and again…..!
Both my wife (less adventurous) and I (more adventurous) really liked this recipe and will make this recipe on a regular basis. This recipe would be an excellent choice for entertaining as well. I read the reviews and follow a few suggestions, such as tenderizing the chicken, I did not make a pocket, but rolled it. Anyway you do it will be good in my opinion. Thanks Maria.
This recipe was just okay. It needed a large bottle of sauce and could have used a few more spices.
This recipe was very good. But, its too much stuffing left over. I used 6 chicken breast, next time I will either use more chicken breast or cut the ingredients. Don't put the cheese on the top at the beginning (it will burn) until 2-4 minutes before it's time for the chicken breast to come out of the oven. Other than that A very good family meal. Taste real good if served with Texas Toast.
This is a good receipe and would be appropriate for a dinner party, served with penne pasta. I made my own sauce though which included stewed tomatoes, tomatoe paste, olive oil, red wine, red pepper flakes, basil, oregano and garlic. I think that would solve the problem of 'lacking spice' that others mentioned. The jarred sauces never have enough flavor.
10+ stars with a few minor changes. Tomato sauce?? No way, homemade alfredo sauce (1/4 roasted garlic, 1/4 c butter, 1 c heavy cream,whisk over med heat 5 minutes and then add fresh black pepper and 1& 1.2 c fresh shredded parm cheese, whisk a few minutes more)I tried stuffing and cutting a pocket and also flattening and then rolling. I will flatten and stuff and roll, easiest and filling remains. I used my blended and put ricc cheese, 2c mozz, spinach,3 T fresh basil,2 cloves garlic,eggs, 1t italian seaso, pepper and 2 dashes nutmeg, blended. Marianted chicken in buttermilk also for 5 hours 1st. baked 45 minutes covered and 15 uncovered. Served with penne pasta and alfredo sauce
This was a hit with my boyfriend. He even called his Mother to rave about my cooking later that evening. I used spaghetti sauce from a jar. And, I served the baked chicken with homemade tortellini. The stuffing made a wonderful compliment to the pasta. I will definitely add this recipe to my “favorites” list.
This recipe was really good. We had it for our Sunday dinner. It was easier than I ever imagined stuffed chicken being. Next time I think I will change the amount of spinach to about half of the amount called for. It made a little bit of a bitter taste but not too noticeable. I couldn't find any ricotta at the local store so I used small curd cottage cheese and it turned out great. I will probably add 1/2 more the amount of mozarella next time around. I agree with the other reviews, the stuffing is enough for double the amount of chicken. I have to freeze my excess. But I will definatley make this again. Thanks Maria!
Amazing!!! I made this the other night and it was a big hit! I added mushrooms to the cheese mixture just because I love mushrooms and they add a great flavor. Only make half of the cheese mixture. A whole batch is just way too much. I made my own tomato sauce and added sauteed mushrooms on the top before serving! Delicious!!
I was a little nervous about trying this after reading all of the other reviews about the flavor and all. However, I like to try recipes "as-is" before adding or taking anything away because everyone's taste buds are different. This recipe is delicious, and my husband agrees. I served it over egg noodles becuase that's the only pasta that I had at the time. There is a lot of filling left over, but as others advised you can use the extra to make something else. It was great. Wouldn't change a thing. I would definitely advise to try it as-is before making any alterations.
This was amazingly good! I used homemade sauce and I coated the chicken breasts in grated parmesan cheese, garlic powder and black pepper. I also added 1/4 cup of grated parmesan cheese to the spinach mixture. I made the full amount of this mixture which was enough for 5 large chicken breasts. I baked it for 1 hour. During the last 15 minutes of baking I topped it with the mozzarella. I highly recommend this recipe!
I'm a vegetarian, but I made this about two week ago for my boyfriends mother who had just had back surgery and couldn't get out to get food or make her own. I meant to take a picture of the finished product but my boyfriend ate it while i went to find my camera and he's not a fan of chicken, but the combination of sauce and cheese was enough to win him over. I did change a few things, tripled the garlic breaded the chicken after salting and peppering it first as someone else suggested I baked it first for half the time without the sauce the added the sauce and cheese. I also added Parmesan cheese to the stuffing for more taste. Like others i had leftover stuffing , but i don't see a way around that as the smallest package of ricotta is 15oz so just have some manacotti or shells on had to finish off your stuffing. I do plan to make this again for a special occasion or party or whatever pops up. It is very easy and you can make it ahead of time.
This was very easy and tasty, but I didn't understand why it only called for salt and pepper... thus, I used an Italian Seasoning mix. Also, I cut the recipe in 1/2 for 3 large chicken breasts and it still made WAY too much stuffing... I'm saving the rest for stuffed shells next week. At least the hubby was happy and asked me to make it again. Next time, I'll add mushrooms!
My husband liked this a lot more than me, although I couldn't get him to take the leftovers for lunch the next day, lol. I found the chicken to be a bit dry and chewy, and it wasn't done all the way through after the recipe's prescribed amount of time. I ended up just eating the sauce and cheese and not any of the chicken because it was so rubbery.
This was fantastic. I used CarbOptions spaghetti sauce and added 1 lb browned ground sirloin and a can of mushrooms to the sauce before pouring it over the stuffed chicken. I also used more garlic in the stuffing since I love garlic, and added some shredded parmesan/asiago/romano mix into it! Added some garlic powder to the sauce too. I surrounded the chicken breasts with the extra stuffing and poured the sauce over everything and the mix was to die for. My boyfriend and I really enjoyed this, and he couldn't believe something so rich was low in carbs! We each had a chicken breast and some of the surrounding stuffing/sauce mix. Thanks for the great recipe! (I'd add more cheese on top next time - I like the way it adds flavor to the dish when it's browned)
This recipe was great! I added extra garlic, Parmesan cheese, some Italian herbs, and fresh cracked pepper. Delicious!
Very bland, not worth the time. The second time I made it, I had to change so many things that it had little in common with the original recipe.
I like to try new things and this sounded like it would be good. I was a little leary about spaghetti sauce on chicken but it was really good. This actually tasted like a chicken lasagna without the pasta. I think next time I will do as other reviewers said and add the spaghetti sauce and mozz. cheese about half way through cooking. Made great leftovers. I will definitely make it again!
This was very tasty and easy. I too made a couple of changes. I used Feta instead of mozzarella. Also I added nutmeg to the filling. To me nutmeg and spinach go together like Q and u. I topped the sauce with Parmesan. I too had a load of extra filling. My solution was to add a package of stuffing mix (or make about two cups worth of your own ) and to pour it into an oiled bread pan to cook with the chicken. It makes a wonderful side dish or even main meal for another day.
I didn't know if my husband would like this but he really did. He is my food critique. : ) I pounded the chicken breasts fairly thin and sprinkled with Adobo (salt/pepper blend). Then I added the filling and rolled them up. I did add a little minced garlic and basil to the cheese mixture. I made the Best Marinara Sauce yet to serve over them. And I also piped the leftover filling into manicotti shells. It was a great, complete meal that I baked all together in a 9x13 baker. Thanks for sharing this recipe!
This was good, but not astounding, like I expected. I did make a few changes, though. First of all, I used 3 cloves garlic. I also made half the amount of stuffing the recipe called for, and only used about half of that...there is no way I'd be able to fit it all in.
OMG! This was soooo good. My husband and I totally enjoyed this dish. The only change I made was to use fresh steamed spinach which I had on hand. As a side dish, I cooked some thin spaghetti and added the additional sauce on top. This is restaurant quality. Marie you outdid yourself. Thanks for this great recipe. I will be passing it along to others.
I thought the premise behind this was very good. However I thought the chicken needed some seasoning. I sprinkled the chicken with salt, pepper and a small amount of onion powder both inside and out. I also sauteed some onion and garlic and then added two large bags of fresh spinach to the onion mixture and sauteed until very little moisture was left. I baked the chicken in a homemade alfredo sauce as my boyfriend doesn't like marinara. Overall I enjoyed the dish and would make again.
whassup maria! this recipe was great. i'm a college student with four male roommates, everyone was digging on the flavor. did need some spice, though. and stuffing the breasts turned out to be some serious comic relief!
This is SO DELICIOUS!!! I have only made it twice now, but I'm sure it will become a staple at our dinner table. I made it for guests the very first time I made it and they were so impressed and thought I was a gourmet chef! Thank you for the recipe!
Yummy! After reading the reviews, I only made half the filling and that was just enough. I also pounded the chicken thin, put the filling inside and rolled it up. That way I only needed to cook it for 30 minutes. Although it tasted good, I think the filling could do with some extra flavour. Another reviewer suggest italian seasoning and I think that would go really well.
My husband loved this dish! After reading reviews, I used fresh chopped spinach. I sauteed it in olive oil with some garlic, onion and yellow bell pepper. The chicken can be fixed any way...rolling with toothpicks, cutting in half, or just one chicken breast on top of the other.
Needed more seasoning....and like others said, wayyy less ricotta/spinach mixture. I ended up using only 1/2. It was a good base...you just need to jazz it up some. I'd add hot pepper flakes...maybe breadcrumbs to the chicken breasts itself...more garlic.
Very good, my family loved this. I did take the advise of rolling it in bread crumbs and it made a big difference. I was yummy
My husband LOVED this. He said we need to have this many more times. I made a few alterations. I added about 1/4 cup shredded Parmesan cheese to the stuffing, dipped mine in an additional beaten egg and coated with Italian Style bread crumbs, baked for 40 minutes, added sauce and remaining mozarella cheese and had stuffed chicken parmesan
I accidently took out chicken strips instead of chicken breasts, so I layered the chicken on the bottom, spread out the ricotta/spinach mixture then topped with sauce and cheese. It baked for about 30 minutes and was done. It definitely was bland, even with the extra garlic and italian seasonings I added. If I do it again, I would increase the garlic even more, add some onion, pepper and more Italian seasonings.
Scrumptious! Instead of slitting the breasts, I pounded them out, then rolled them around the filling. I also used 6 oz. of cream cheese instead of ricotta. A jar of mild 3-cheese&tomato spaghetti sauce works well with this.
I would have given it five stars but my family complained it was missing salt and hebs/spices. Basically lacking flavour. The chicken was very juicy however. Although I did have to bake much longer than directed. Loved the ricotta and spinach idea.
The whole family really enjoyed this! I beat the chicken under some saran wrap to even it out and spread a nice layer of the filling on top and rolled it. I made the filling as suggested minus one egg and minced three cloves of garlic. I melted some butter with the remaining garlic and brushed that over one side. After rolling and toothpicking it to hold it together, I patted a little bit of panko crumbs around it and seasoned with a little salt, pepper and garlic powder. Didnt use the spaghetti sauce but otherwise baked as directed. I didnt fry the panko and I probably should have but just when the chicken was about done, I broiled it just enough to crisp up the crumbs, added a little mozzerella and baked another minute or so. Manicotti meets chicken...totally delicious! I am thinking next time I might try it with a spinich dip like filling with the ricotta and see if that might work?
This dish was easy and delicious. I used lowfat ricotta and nonfat mozzarella and it still tasty yummy. The recipe makes PLENTY of stuffing - enough for 8 chicken breasts!
This chicken is amazing...I have tweaked it alittle...I use thin chicken butterfly breasts from the grocery store instead of regular chicken breasts. Instead of just placing them in the oven in a casserole dish i have found that wrapping them in tinfoil individually and cooking them that way doesn't really dry the chicken out. I use a basic white sauce to pour over them and presto a fabulous dinner with either pasta, potatoes, rice....people think you have slaved all day prepping this scrumptous dinner....thank you :)
always looking for new atkins friendly meals; i did not add spaghetti sauce but wrapped in bacon to keep in moisture and add additional flavor. very nice
Very fun to make and the kids loved them!!! The mixture is way to much for the size of chicken breasts I had. Very good!
This is my new favorite chicken recipe! We left out the egg (didn't want it) and spinach (didn't have it). We added fresh basil, steamed broccoli (finely chopped) and sun-dried tomatoes. We also used our homemade marinara recipe. It was beyond fantastic! Definitely halve the filling as the others reviews suggested and enjoy!
Excellent recipe. Very easy to make. Cut into large chunks and serve with your favorite pasta. Have plenty of leftovers! Will make one suggestion though. Add sauce halfway through cooking time and drain any excess liquid from chicken. This will prevent the sauce from being runny. This will also ensure the chicken is cooked entirely. I may flatten the chicken breasts next time I make this and add some chopped mushrooms to the mix.
It was very good. However, i left out the eggs and used fresh spinach instead of frozen. I also let the chicken breast marinate for a few hours. It turned out great and it was easy to make.
This was an easy and delicious recipe. I had left over filling, so I froze it and was able to make it again very easliy. This is a keeper.
YUM! I breaded the chicken before stuffing. The recipe had to be doubled because of my large family, so there were plenty of "stuffing" mix left. I will be making a small lasagna with the leftovers.
Served this at a 50th anniversary party and everyone from 13 to 83 absolutely loved it. Your guests won't believe you, but this is a cinch to make. Only one problem. The reipe makes way more stuffing than you need.
This recipe was a big hit. My husband was really impressed that I made this. I usually shy away from recipes like this, but was quite easy and will make it again often.
This recipe was great for the whole family. Instead of shredded mozarella, I used the fresh in water. I sliced it and layed it in the chicken breast and put the stuffing on top. Then I put another slice of mozarella on top of the sauced breast. I had enough left over stuffing for three manicotti shells. Delicious.
This recipe was great-I don't have any children but I gave it a 5-card kid friendly rating because my husband loved it!(He said it was THE BOMB)Thanks!
Great! Two dinners in one- use the extra filling to stuff a half box of shells and you are set for a couple nights! Both very easy!
This recipe has been a hit with my family and friends! I have passed it on to a lot of people and they all rave about it! Set aside half of the spinach/cheese mixture and freeze it for the next time -- it's way too much as written!
Very good! Used fat free ricotta and part skim mozzarella with an 2 additional cloves of garlic--my husband loved it, as did I!
My family of picky eaters were a little hesitant to try this, but LOVED it once they took a bite. I used fresh spinich instead of the frozen and added additional cheeses with the feta. It turned out so good, this will be sure to be a new family favorite. Will definately make again.
My family gave this 5 stars. I did modify it though. I used 1/2 package cream cheese instead of riccota, 1/2 the amount of motza cheese, 1/2 cup of sorrel instead of spinach and no eggs. There was enough filling for 4 pounded out breasts.
4.5 stars... Tastes like a stuffed shell with chicken instead of noodle. Used fresh spinach, garlic & onion powder, touch of basil, & parmesan cheese in fillling. Put extra filling atop & added just about 2/3c sauce over chicken (just enough to cover). Baked with sprayed foil atop (so cheese wouldn't stick) till last 15 or so minutes. Very moist. Served with spaghetti (topped with remaining sauce) & green beans.
This cooked well, but made too much stuffing. It tasted okay, but did not have much flavor. It needs bread crumbs or parmesan, or maybe oregano or basil. I will make it again, but I'm going to add more seasoning to it.
Made it for dinner tonight. Halfed the recipe ( kids at Granna's), used fresh Trader Joes spinach and ricotta, also added parmesan cheese. My husband rarely eats anything I cook, but he loved this. Will definitely make again.
Turned out so moist and flavorful. I only used 1 egg and pounded the chicken breasts flat and then rolled up with cheese mixture. This will be a special treat of a meal for our family!
Absolutely delish! I pounded the breast & rolled them around stuffing. Only changes were I upped the garlic (We love it) and threw in a few chopped & sauteed mushrooms & some parmesan. Served over buttered angel hair with parsley and reserved the remaining spinach mixture to make this again, which I most certainly WILL be doing!!!
Very tasty...even the picky child ate it! The filling is what really makes this chicken recipe. Next time I will only make 1/2 of the amount of filling since I had a lot left over. Instead of using jarred spaghetti sauce I used Richard and Suzanne's Famous Spaghetti Sauce recipe.
THIS IS A GREAT AND EASY RECIPE.MY HUSBAND AND SON REALLY LIKED IT. MY SON SAID I SHOULD WORK PART TIME AND MAKE MORE RECIPES LIKE THIS ONE. THEY DIDNT KNOW IT ONLY TOOK MINUTES TO MAKE.
Good recipe.. 4 halves was way not enough though I used 4 whole breasts and then cut them in half.
This was very yummy! The only thing I would do differently next time is half the spinach; it was so overpowering (for my taste anyway). I also used the suggestion of someone else and used the leftover stuffing in shells. It was a very good meal.
With a house full of diabetics, we are always looking for delicious, low carb meals - This a a great recipe, but a little bland. I switched some things the second time - ditched the chicken breast and grabbed a 3&1/2 lb pork loin/roast. Cut that the same way I had the chicken breast and stuffed the dickens out of it, then any remaining stuffing I put in front or behind it in a roasting pan for flavor in the sauce. Added around 3 hearty dashes of nutmeg to the stuffing and more garlic (I used powder- easier to season to taste), and topped with No sugar added Tomato and Basil Ragu Spaghetti sauce(go for the 1lb jar, you'll use it). It was wonderful and so easy. Cooked in 1&1/2 hours @350(covered) Side with mixed veggies.
This was ok. With so many high ratings I was expecting more flavor from this dish. Like others stated, way too much filling. Also, too much spinach for our tastes.
The recipe was easy to follow, although I felt like all thumbs trying to stuff the chicken breasts and then put toothpicks in to hold together. Watch out for those toothpicks!! The chicken was moist and very flavorful. I made with pasta, but my husband and son had with french fries!! To each his own . . . I would recommend this recipe.
This recipe was perfect for the dinner party I hosted, it's really funny and easy to make. I did make a few changes, I bought a bag of frozen chicken and let it thaw in olive oil, fresh minced garlic and diced onion and used fresh spinach instead of canned or frozen and the taste was perfect. I will definitely make this again!
I thought this was really delicious. I did add some Italian Seasoning and basil to the cheese mixture. I also only used one egg. The recipe makes a HUGE amount of stuffing. I could have stuffed 8 pieces of chicken with what I made. I'll cut it in half next time.
The recipe makes too much filler, but it is tasty. I'd add a bit more garlic. We served it with penne and used the red sauce that dripped into the pan to pour over the pasta and give it a light sauce.
I liked this recipe alot. Since I read the other reviews before I made this chicken dish, I decided to add 1/4 c. freshly grated parm. cheese and a teaspoon or so of italian seasoning to the filling to add some flavor. I'm glad I did b/c it came out great. I, like other cooks, had lots of filling leftover so I decided to freeze it. I really liked how this recipe was super easy. I will definitely make it again.
This was EXCELLENT!!! I put garlic powder and fresh black pepper and sea salt on the chicken and then stuffed the chicken and rolled them up and put a tomato basil sauce on top and topped it with cheese. It was so good that everyone had seconds and thirds! Thank you!
This is a really good recipe. I had 6 chicken breasts, so I went ahead and made the full amount of "stuffing" and it was STILL WAY TOO MUCH. Definitely will half that part of the recipe next time like other people say to! I also did what another reviewer did and rolled the chicken with egg, parmesean cheese, and crumbs while cooking it a little bit, then stuffed it with the recipe stuffing + more parmeasean and extra garlic. Other than that, cooked for 55 minutes and served over spaghetti. Was very tasty and will probably make it again!
All I can say is WOW! This recipe is awesome, I found it by luck.. because I was going to make almost the same thing with sour cream and without the sauce.. And I thought it would taste a little weird.. so I came across this recipe.. The reviews are very helpful. I put the chicken in a bowl and put a tablespoon of lemon juice in a measuring cup and filled it to one cup with milk. Let it sit there for 3 hours (I didnt have buttermilk). Also, I pounded the chicken till it was 1/2 inch thin and put the stuffing in the middle and put toothpicks to seal it. When it was cooked I took the toothpicks out and they kept there shape. I also halved the stuffing and it was more than enough. Drained cottage cheese because I didnt have ricotta, but it must be better! But this was A W E S O M E !
