Reviewed: Feb. 5, 2008

My family really enjoyed this! I used chicken broth instead of wine and it turned out fine. Mine had to cook about 45 minutes.

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steph

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Reviewed: Jan. 29, 2008

Very good. I added additional seasonings: basil, oregano, parsley, a pinch of season all - to chicken breast because we like our food well seasoned. I also added cheese on top. Chicken was juicy and quite good.

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kac2research

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2008

We loved it! I have to agree with some others on flavoring the chicken. I added more flavor by seasoning the outside of the chicken prior to baking it with a little garlic salt and pepper. I also broiled it for about 5 to 10 minutes at the very end to crisp up the bacon and brown the top a little. It turned out excellent, and I will make it again.

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Jacksmom

Cooking Level: Intermediate

Living In: Elk Grove, California, USA

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Reviewed: Jan. 22, 2008

everytime i make this for our guests..everyone loves it...juicy chicken and tasty flavor

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angela

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Reviewed: Jan. 20, 2008

My boyfriend took one bite and said "This is awesome!" 'nough said!

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klynn1083

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Reviewed: Jan. 9, 2008

Okay. Maybe it was me and i just didn't pound the chicken flat enough, but after an hour and a half it is still pink. Once it finally cooked, the flavor was absolutely DEVINE! So......make sure you pound the chicken breasts really, really thin to help cook :) Thanks, I'll definitely try this again with a few revisions!

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TessaAnn

Cooking Level: Beginning

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Reviewed: Jan. 8, 2008

AMAZING! I used bacon and shredded mozzarella cheese...plus I added mushrooms...SOO GOOOD!

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cathyannh86

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2008

i decided to cook this meal for my family and boyfriend. everything went over so well. i followed the instructions exactly and EVERYONE loved it. it was absolutly perfect. my family and boyfriend all say to this day it was the best chicken they have ever had. :]

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ho11ywou1d

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2007

I am by no means a great chef but I found this very easy and tastefull. I did have trouble finding prosciutto cheese though; I had to substitute a mozzarella prosciutto mixed cheese which seemed to work out well. I did notice a few of my friends trying to pick off some of the cheese. I guess you have to be a cheese lover for this one! Thanks

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Qualk23

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Reviewed: Dec. 14, 2007

try not to flatten the chicken so much in the first step. and cook it slower and for 5 min more. relax

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BUTROS022

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Reviewed: Dec. 6, 2007

This recipe was fantastic!!! If you rate this anything but 5 stars then you've done something wrong and try it again! If you used Parmesan cheese other than fresh dont bother to rate this recipe as I'm sure it would be bland, dull and tasteless. Kraft makes a "grate-it-fresh" Parmesan that comes with a container and can be found next to the shredded and blocks of chesses in most markets. Its easy, less expensive and VERY good cheese. I did alter it slightly for ease of cooking though did nothing to change the flavor.I use the garlic that is preminced in a jar (I always keep it on hand in the fidge) it's not as strong of a garlic taste (though I love garlic) so I sprinkled it with garlic powder before adding the cheese and procuitto. I also used a little less cheese because I bought the slices. I had the procuitto sliced VERY thin so I was able to roll 2 slices inside and then wrap 2 around the outside so I didnt need to use a tooth pick. The effect was delish, the procuitto browned and was somewhat crunchy like bacon would be! YUM The wine and oil gave it a nice subtle flavor. But remove the chicken to a serving plate as the pan is only meant for it to be COOKED in!

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Dec. 2, 2007

Made with free range chicken and organic ingredients, this is one of the most flavorful and savory dishes we've tried. It has become my husband's signature dish and definitely a house favorite!

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THAT1GIRL

Cooking Level: Intermediate

Home Town: Castro Valley, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Nov. 30, 2007

Best chicken I have had or ever made! We were highly impressed with the results. I read another review and completely agree, you have to use the fresh Parmesan!

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Meredith

Cooking Level: Expert

Home Town: Brentwood, Tennessee, USA

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Reviewed: Oct. 30, 2007

A crowd favorite. You really can't mess this one up. Perdue sells chicken that is sliced thin, so you don't have to pound it thin. Since this has a bunch of different flavors already...you can go easy with the side dishes...i.e. steamed asparagus & white rice.

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BABYHORAU

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Reviewed: Oct. 30, 2007

This recipe is ideal for a dinner-for-two atmosphere. The deliciousness is hard-earned, though; I found it to be time-consuming but worth the trouble. The meat remains tender and juicy, but I'd up the Parmesan and garlic a little. Also, I'd reall pound the meat flat.

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sacki

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Reviewed: Oct. 22, 2007

YUMMY! Used turkey bacon as a substitute since one member of household doesn't eat pork and was still pleased with the flavor. Very nice. Not sure how some peoples are coming out dry... ours was definitely moist.

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DAWNC

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2007

Dry chicken....thats it. Dry chicken.

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JLESTER1

Cooking Level: Intermediate

Home Town: Richlands, Virginia, USA

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Reviewed: Sep. 28, 2007

As delicious as the recipe sounds, I was a little dissapointed with this one. For me the flavor just wasn't there. I made it almost exactly as written, the only difference being that I used a little less oil and a little more wine. I had to sprinkle salt on top of the chicken to get a better flavor, but even then it was missing something...I just don't know what.

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