The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: jun. 26, 2009
This was pretty good.... I still prefer my bf's version a little better (surprise!), but w/ a few mods, I think Abby's can stand up to the competition! Here's what I did to make Abby's recipe "mine." First, I heated 2 T butter over m-h heat, sauteed ea. chx. breast (I 1/2'd the recipe) until evenly browned on all sides, then simmered on low for 30 min. My other changes were subs. 1/4 c. chx. broth (3/4 t chx. boullion granules would work also) for EVOO, add. appox. 5-6 fresh sage leaves to ea. rolled breast (what's saltimbocca w/o sage???) & using fresh shredded Parm instead of the canned stuff. I also skipped the step of adding add'l. prosciutto on top. My changes for next time would be as follows: a) DON'T roll chx. (just layer ham/sage/cheese on top), b) brown chx. in 1.5 T EVOO, c) red. 1/2 c. chx. stock (not broth) by 1/2 in a sep. skillet, d) add red. stock & 1/4 c. wine (Marsala or chardonnay) to chx., then deglaze over high heat, scraping all browned bits (yum!), e) boil until thickened & (finally...) f) swirl in 1 T butter for added richness. These changes would take this recipe over the top (IMHO). Served w/ seasoned potatoes, steamed green beans, garlic bread & the rest of the leftover wine, this made a nice dinner! Thx. for sharing Abby :)
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Cooking Level: Expert

Home Town: De Soto, Missouri, USA
Living In: Elgin, Illinois, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.5 star rating.
Reviewed: jun. 24, 2009
not sure why everyone likes it so much, it is too boring, there just isn't enough flavor for me, and way too much effort for something that is only OK
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: may 8, 2009
Made it a few times, IMO 1/4 cup olive oil was too much, second time 2 TBs worked for me. I added fresh bread crumbs with the cheese as first layer on the meat interior, also used arrugala and shallots in the stuffing, (if and when I use spinach I'll saute it first) subbed virginia ham for the prosciutto. Had no problem with the garlic. Tied the rolls with folded strips of aluminum foil a la Jacques P. I did grate my own Parmesan and I subbed for the mozzarella according to what I had in the fridge. Easy to make, easy to improvise and impressive when sliced and served.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: apr. 30, 2009
really good have made twice and it turned out great both times . i had to up the seasoning the second time . the first was a little bland i don`t care for bland food. will make again
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Cooking Level: Expert

Living In: Deer Park, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: apr. 29, 2009
This was very good. We make a similar dish using imported ham and swiss cheese. A little white wine and rosemary are added as well. We've always received compliments!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: apr. 21, 2009
YUMMMM!!! I used truffle oil as well as a mix of shredded asiago & parmesan when I prepared this dish and it was so delicious! I also put the garlic cloves in a food processor with truffle oil before I added it to my chicken...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: apr. 2, 2009
WOW! FOLLOWED THE RECIPE, ONLY COULDN'T FIND PROSCIUTTO, USED KRAKUS HAM (SLICED THIN) ON THE INSIDE, I FRIED THE HAM IN BUTTER TO RELEASE THE EXTRA WATER..DIDN'T COOK HAM FOR THE OUTSIDE..TURNED OUT PERFECT..WHO NEEDS TO SPEND THE EXTRA MONEY FOR THE HAM, COULDN'T TASTE THE DIFFERENCE...
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Cooking Level: Expert

Living In: Tinley Park, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: mar. 5, 2009
So simple and soo good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: jan. 27, 2009
Have made this a number of times, it's ooh so good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: jan. 12, 2009
Pat really liked it, Mindy thought it was good. Kids were not impressed.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: jan. 8, 2009
I liked this, hubby did not. :( We both agree that the wine flavor is too overwhelming in the dish and if I make it again I will use chicken broth instead. This may just be personal preference b/c we both love wine but not so much in our food. Also, it took more like 45-50 minutes to cook all the way through. All in all I would love to make this again with some modifications. Also, I did not care for the raw garlic in this at all. I love garlic, but the raw garlic was overpowering in some bites. It's a good base recipe but needs some work in my opinion.
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Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: jan. 2, 2009
I make this all the time (so much that my husband has asked for a break from it!). It is easy, yummy and low-carb!
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Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA
Living In: Germantown, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: jan. 1, 2009
I made this with the help of one my 9yr's. We had a blast making it together. Even my picky eater ate it! We served it with the Penne Russo a la Vodka like someone suggested and added fresh spinich to the chicken before we rolled. The whole meal was such a hit.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: jan. 1, 2009
This recipe tasted great, and wasn't that hard to make. I didn't have the problems some had of "escaping" cheese. Having said that, I probably won't make again. My husband thought it was great, the flavors were fine, but just not my cup of tea, I guess. I would suggest that you mix the parmesan cheese with some planko bread crumbs, so that it stays on the poultry better. I grated my parmesan with a micro grater, which worksd great, but parmesan grated that way is very fine. It just didn't stay on well. Dipping in an egg first then the cheese would help it stick, too. Glad I tried it, though.
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Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: dec. 21, 2008
After reading the reviews, I sauteed the garlic and a few slices of vidalia onion in some olive oil and used that in place of the garlic and butter. I also added a lemon pepper rub on each side of the chicken before rolling (put this under the parmesan cheese) I used fontina cheese instead of mozzarella, which worked very well with the prosciutto. Instead of the 1/4 cup of olive oil, I used some leftover vegetable broth I had in the fridge. It took a little longer than 30 mins, then I thickened the broth/wine mixture with some cornstarch, broth and fresh ground pepper and poured that over the chicken. Served with linguine and roasted asparagus. Very delicious recipe, will make again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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Reviewed: dec. 18, 2008
I followed the recipe as written, however, I did substitute thinkly sliced ham in place of proscuitto. While there were no complaints from the family, overall I thought the recipe was rather bland. However, I'm rating this a four not for the flavor of the recipe itself as much as for the inspiration it's given me to try different rollatini. A good chicken dish, especially for families with picky eaters. Will try again, but next time will experiement more with the stuffings and spices.
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: dec. 4, 2008
I'm always skeptical about chicken recipes, but this recipe was so simple and VERY TASTY! The mixture of cheeses and the salty proschuito was a wonderful explosion of taste! I covered the dish for the first half of cooking. It ended up extremely moist! I will definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: nov. 20, 2008
This was an amazing recipe!! I was worried about the cooking time, but it really does cook in half an hour! By the time everyone was done eating this dish was completly gone. It was very moist and had an amazing flavor. I will definetly use this recipe again and possibly add spinich to the center next time as well. I was cooking for someone that can't have cheese too so i made a separete type for them. I didn't use the cheese and I put mushrooms in the center with the everything else-- Even this turned out great! A great dish all around!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: nov. 18, 2008
My husband loved this chicken. I thought it was bland. The cheese melted out into the pan, so all the cheese flavor was lost. I think it would have been really good if the mozzarella hadn't leaked out, but without it, there just wasn't much flavor. My husband thought it was good, so I will be making it again, but I will probably add some spices to the inside of the chicken.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: nov. 12, 2008
Delicious, and super easy to make!
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Cooking Level: Intermediate

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