I was a hit for dinner tonight and very easy to make. I made a few adjustments: * I didn't use rosemary sprigs for skewers. I used twine to wrap the chicken * I put some crushed rosemary in the sauce * I couldn't find smoked fontina cheese but found 'regular' fontina cheese - tasted good * I put 2 slices of prosciutto in each piece of chicken and I still think I could have used at least 1 more slice in each breast * I used minced garlic from a jar and mixed it in with the sauce * I think there was way too much liquid - I'd probably cut it by 1/3 * I didn't marinate as the footnote recommended because when I picked the boys up from the gym, the first thing they said was "hi kelly" and the second was "i'm hungry" so I figured I had to get food on the table quickly :-)

Reviewed On: Aug. 3, 2009

Very easy and delicious dinner. I had my boys fighting over the 2 extra breasts of chicken :-). I followed the advice of 1/2 mayo and 1/2 sour cream and it turned out well. I also tried to get as much water out of the artichoke before and after chopping it up and had almost no extra water when baking. I baked for more than the 30 minutes listed - cooked for more like 45 minutes at 375. I highly recommend this recipe!

Reviewed On: Jul. 30, 2009

This is a great tasting recipe and VERY easy. I took someone else's advice and put the seasoning beneath the skin as well. Also, I brush the seasoning on the chicken rather than stir & coat .. it reduces the amount of oil used. Lastly, I don't make it with the potatoes, just the chicken and usually serve asparagus as a side.

Reviewed On: Mar. 8, 2009