Rev: Mushroom-Stuffed Chicken Breasts with Tomato Sauce, 6/03

[Molli526]

I made this for dinner last night. It was easy and good. For whatever reason, their directions for making the pocket worked so well. The stuffing fit in so nice and actually stayed there! My changes were to use fresh spinach chopped instead frozen, so I did cook the spinach a minute or two to get it to wilt and let off some of the water. I also used the chicken breasts I had, which were not 6oz. I also didn't drain the tomatoes. This would be good to serve to guests, because it has a nice presentation and could be prepped ahead to just before cooking and it only takes about 15 minutes from there.

Two thumbs up here.

[kristalsnow7]

This recipe sounds delicious, and I was planning on making it sometime soon. Glad to hear it's a winner! Thanks.

Kristal

[semmens]

Maybe it was just me? :(

I had about as much luck with cutting the pockets as I normally do with rolling piecrusts...not much. Plus I dunno how you can briefly saute 1/2 cup of onion and a full cup of mushrooms, then stir in a 10 ounce package of frozen chopped spinach plus some Parmesan and still come out with only 1 cup of stuffing. I had 3 times more than I needed.

We will not be making this again.

Laura