This is a tasty and super-easy way to use up all that extra zucchini from the garden. I cut the zucchini up like pickel sticks and they were easy to handle on the grill. Added shredded parmesan cheese on top while they were still hot enough to melt it. Even my husband, who "doesn't like" zucchini, took seconds. I found this idea at the last minute, so next time I will let it soak in the italian dressing longer.

Reviewed On: Aug. 13, 2009

I loved, loved, loved this recipe, using prosciutto wrapped inside the chicken (instead of the outside). However, next time I will use very thin prosciutto slices and lessen the amount because my husband felt the whole recipe was too salty.

Reviewed On: Jan. 15, 2009

I really enjoyed this unique, slightly spicy flavor, hot out of the oven. My husband, however, was not wowed by it until he had leftovers for lunch the next day. Good stuff - I will make it again.

Reviewed On: Jan. 15, 2009