I made this last night for my husband and kids. Hubby loved it...said the recipe is a definite keeper. It would be great for a dinner party. The only thing I did different was I used regular seasoned bread crumbs. After I rolled the chicken, I lightly breaded it and put it in a pan. Then put the wine in the bottom. I sprayed the tops of the chicken with canola oil. It took longer than expected perhaps b/c my pan was deeper than recipe suggested. Really delicious!

Halfed the recipe, cooked it just for myself and sure felt treated royally. Loved it. I omited the mushrooms but compensated with more spinach and ricotta. Need to reduce cooking time a little, chicken got a little dry. Definitely worth another try!

This is a good basic recipe, I made a few adaptations.

I put 2 cloves of garlic in the ricotta mixture, and used fresh italian parsley instead.

I also added a clove of garlic pressed through the garlic press to the topping, italian parsley and a dash of fresh sage...as well I used italian seasoned breadcrumbs (all I had) not plain.

Overall its pretty forgiving, if you have extra spinach or mushroom, toss it in...if you like the stuffing creamy, add a little extra ricotta...good recipe for people like me who don't like to actually measure anything...I just toss it in!

Oh, also I didn't have skewers to secure it, so I just put the stuff on one half, and folded the rest over the top...it held together fine!