9 Reviews

This was delicious and so easy to make! Next time I plan to follow what a previous reviewer said and will layer with proscuitto and cheese.

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DulceCheli January 13, 2012

The filling was a little loose with the addition of the egg, so I added a little bit of fresh breadcrumbs and parmesan cheese, and that took care of it. Otherwise, followed the recipe and it turned out great.

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clevergirl3 December 19, 2013

Agreed..this was fantastic! I followed the recipe except I added fresh parmesan cheese before closing it. I also was skeptical about the 'flour only' batter..so I dredged in egg and then flour....deliously moist. Definite keeper and the sauce is a must!!! you and look up marsala sauce in recipezaar and it goes great with this!!!

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dawngpc April 09, 2009

Very good! Our cupboard was bare of mushrooms, so we added a bit more spinach. We also added a thin slice of Black Forest ham and a thin slice of Swiss cheese before rolling. While the chicken was finishing up in the oven, we deglazed the pan, then made a sauce with Dijon mustard and a touch of heavy cream. Sliced diagonally and served over a bed of wide egg noodles with fresh herbs, topped with the mustard cream, we agree that this is elegant enough for company!

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~Lauri~ April 07, 2009

This is a very tasty moist lovely chicken recipe - Can you tell we loved it? One thing! I really massacred the chicken when I was pounding it - it was still a wee bit frozen - there were some thin spots so be kind when you are pounding yours. I didn't bake it. The chicken was so thin that it cooked perfectly in the pan. I only used a spray of mazola, The combination in the stuffing is wonderful Thanks Rita for a real winner - Looks great and tastes Mmmmmmm

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Bergy September 29, 2008

I prepared this recipe for my family with a couple of changes. I layered the chicken with a layer of prosciutto and provolone cheese then included this stuffing, after I took it from the oven I shredded a little parmesan cheese over the chicken before serving. My family loved it! We will definately have it again. JB-Nebraska

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cooks with wine April 12, 2008

Made this twice now. Absolutely wonderful filling. Think I will try this filling for won ton wrappers and steam them.

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foodtvfan July 10, 2006

I used a less rich mushroom and a very sweet wine (Reisling). I also added some cayanne pepper to the flour coating for an extra kick. Bam! Overall, enjoyable and easy to prepare.

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The JMAN June 20, 2005

This was delicious. I did not put the chicken in the oven, but finished it on top of stove. And when the chicken was, I deglazed the pan with a little white wine to make a light sauce. Otherwise, I followed instructions precisely and the result was very tender, very flavorful chicken.

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Chef Kate March 04, 2005
Tender Stuffed Chicken Breast Filled With Mushrooms, Spinach