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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POOKIIIE

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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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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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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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Eblueiz11

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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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TDHarper

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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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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Wellser

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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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richarjl17

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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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Amy

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Reviewed: Nov. 12, 2008

Delicious, and super easy to make!

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Caitlin

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2008

Would you believe Walmart in our area ran out of boneless chicken breast? I subbed it with boneless pork..mmm tasty. I didn't mind the garlic. My husband loved it. Also loved how light it is on the stomach.

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MommaMack

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Bath, New York, USA

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Reviewed: Oct. 10, 2008

This dish was not bad but I would suggest to SAUTE the garlic first. I followed the recipe and the uncooked garlic was very bitter and over powering once you got to the garlic we couln't even eat it had to pick around bits and pieces that had no garlic and not much over powering. Think would of been alot better if garlic was suated and then added.

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Turek Family

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Reviewed: Oct. 8, 2008

Man was this great! Had it for dinner last night and brought it for lunch today. I made honey roasted red potatoes to go with. I did have to cook mine for about an hour.

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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Reviewed: Oct. 6, 2008

Delicious! The cheeses worked so well with the meat. Not only does it taste well, but the LOOK of it impressed my husband, too! I drizzled the wine sauce over the chicken a few times as it baked. The chicken turned out VERY moist. YUM!

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Matt Ivey

Home Town: Boston, Massachusetts, USA

Living In: Solon, Iowa, USA

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Reviewed: Jul. 26, 2008

Very delicious and so many ways to change this recipe to suit your own individual tastes!!!! I think we'll use pepper jack cheese on the inside next time to give it a little heat!

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missmia9

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Reviewed: Jun. 21, 2008

What a simple and delicious recipe! I changed nothing, served it with pasta and crusty bread. Awesome!

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JUDYTEER

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Reviewed: May 21, 2008

I used substantially less cheese than called for. These were a big hit & will be making them again!

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DEESE78

Cooking Level: Expert

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Reviewed: Apr. 13, 2008

Very good. I fileted the brests instead of flattening - worked well.

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Bill

Cooking Level: Intermediate

Home Town: White Bear Lake, Minnesota, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Apr. 12, 2008

Excellent recipe! I didn't change anything except that I used "thin sliced" Purdue chicken (instead of pounding the chicken out) and used 1 cup of white wine - I cooked it for about 25 minutes and it was PERFECT (and saved time)! I used fresh mozzarella and parmesan which I think also makes a difference. I served this chicken with gorgonzola gnocchi and cold (steamed) snap peas with dill. Excellent recipe – will definitely use again!

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LRB36

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 12, 2008

I used this recipe but changed it slightly, because I found in the oven there was too much liquid so I did my in a pan however this takes a lot more wine because it does dry out quite quickly. I've tried basil and tomatoes inside as well as the cheese which is yum but harder to roll up! I've also added some softened onion to the juices at the end to make a nice sauce to pour over the chicken.

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Clare

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: Feb. 11, 2008

Very good!

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MILKYWAY18

Cooking Level: Intermediate

Living In: Decatur, Illinois, USA

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Reviewed: Feb. 10, 2008

Very good! We cooked exactly how the recipe called, and it came out great. Chicken was moist and juicy. Will definately cook this again!

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bre

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Abby's Chicken Rollatini

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