Reviewed: Aug. 20, 2007

OMG delish, followed recipe except for the last 5 min I put the oven up to broil, to brown the top a little. Great recipe will make again!

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Kristin

Cooking Level: Expert

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Reviewed: Aug. 18, 2007

I was bothered by the amount of oil on the bottom of the dish. I didn't like it as much as my husband did. He loves Cordon Bleu, so I made it for his taste. It was too heavy and oily for me.

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Lisa in Phoenix

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 11, 2007

This is the first time I've been tempted to write a review of a recipe. Abby's chicken was absolutely fantastic. I used fresh mozerella and grated my own parmesan, and bought thin chicken fillets which didn't need any pounding. This will become a favorite "company" recipe.

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ALLIEGORIE

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Reviewed: Aug. 8, 2007

I made this and it came out good! I put provolone and prosciutto in the middle. And I added chicken broth, white wine and oil on top of chicken,with basil and parsely. I covered it with foil and put butter on top of chicken. It was moist!!!!

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Rosanne

Cooking Level: Intermediate

Home Town: Watertown, Connecticut, USA

Living In: Thomaston, Connecticut, USA

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Reviewed: Jun. 27, 2007

This was absolutely delicious. I wanted to try something in the 'gourmet' category and was expecting something difficult, but this took no time and all and can easily be prepared ahead of time and sit in the fridge until you're ready to bake. I agree with previous posters- grating your own parmesan is a must! thanks abby!

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Jess

Home Town: Saint Louis, Missouri, USA

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Reviewed: Jun. 11, 2007

Very good! I will definitely make this again. I used some fresh parsley and basil on top of the chicken, and it was delicious and gave it some color. Great!

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Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Living In: Paris, Île-De-France, France

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Reviewed: Jun. 10, 2007

This was excellent and got rave reviews from my husband. The only thing I changed was I didn't put extra prosciutto on top. Thanks for the recipe!

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DiablosMom

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Missoula, Montana, USA

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Reviewed: May 22, 2007

The only changes I made were to use provolone cheese and to cover the chicken for 20 min in the oven then cook uncovered for about 10 min. It still came out a little dry (I even basted the rolls with the oil/wine a couple of times while cooking). The chicken was bland tasting and all the cheese had oozed out into the sauce. IF I made this again I would marinate the chicken in something - maybe lemon and garlic - to give it some flavor. Also, maybe cut down the cooking time or keep it covered the whole time it cooks? It WAS quick and easy to prepare.

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deedee

Cooking Level: Expert

Home Town: Santa Monica, California, USA

Living In: Helena, Montana, USA

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Reviewed: May 21, 2007

This recipe is fantastic! The only changes that I made were using fresh mozarella and adding sliced garlic to the wine and olive oil sauce. I served this with asparagus risotto and Maria's broccoli rabe, both recipes also found on this site.

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mls

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Reviewed: May 13, 2007

Fantastic recipe!!! I took other cooks advise and covered it with foil for 30 minutes and took some of the liquid from under and mixed it with heavy cream, fresh basil, garlic and onion powder, and a bit of cornstarch and made a sauce. I would give it 10 stars if possible.Thank you for the great recipe.

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babi

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Reviewed: May 6, 2007

I made this with penne russo a la vodka, as suggested by other readers. It was excellent!! I made the chicken rolls in advance, and just put the oil and wine in the pan when I was ready to bake. Very yummy recipe. Thanks!

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natalisa99

Cooking Level: Intermediate

Home Town: Bremond, Texas, USA

Living In: Beavercreek, Ohio, USA

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Reviewed: Mar. 24, 2007

This dish is just wonderful. I made it for a dinner party and everyone just raved. Roll the chicken ahead of time, cover and put in the fridge. Simply add wine and oil after your guests arrive and pop in the oven. Thank you for a great recipe.

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Lisa S

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Reviewed: Mar. 22, 2007

This was quick and easy. I made it for Valentine's day to great success. My boyfriend loved it (and he's not big on chicken) and it was romantic for both of us to eat off the one big plate I served the little chicken rolls on. :o)

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Jess Saint Jean

Cooking Level: Beginning

Home Town: Burrillville, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Mar. 11, 2007

This was a huge hit and fairly quick. The taste and presentation were certainly worth every second of prep time.

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Grandma C

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Reviewed: Feb. 23, 2007

This was quick and easy - my favorite type of meal! I cut way back on the cheese and used provelone instead of mozzarella, about a slice and a half per breast, and left off the extra proscuitto. Covered with foil for the first 20 minutes, and the chicken was perfectly moist. I will definitely be making this again!

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yayforsprinkles

Cooking Level: Intermediate

Home Town: Solon, Iowa, USA

Living In: Camp Lejeune, North Carolina, USA

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Reviewed: Feb. 11, 2007

This was a great recipe that was both simple yet big on presentation and flavor. I sliced each roll and served on top of Penne Russo a la Vodka as another poster recommended. Delicious!

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LISABOWN

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Fairfield, Ohio, USA

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Reviewed: Jan. 24, 2007

Love this! I've made it twice and the second time perfected it, I think. After pounding the breasts, I cut them in half to make eight smaller rollatinis. Like another poster recommended, I covered them with foil for the first 30 min, then removed foil and baked another 8-10. The Penne Russo a la Vodka recipe on allrecipes is excellent with this. I served the vodka sauce over the chicken and over a side of pasta. It's a fantastic pairing! Definitely estaurant quality.

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Steph

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2007

This is a varieation on a chicken cordon bleu recipe that is easy to make and tastes great. My guests enjoyed it.

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Stacy S

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2007

This was very tasty and surprisingly easy to make. I used salami instead of prosciutto because that's what I had on hand and it worked well and I added garlic pepper seasoning along with the parmesan cheese. Also, I had no wine so I used chicken broth. I took advice from another poster and covered it with foil for 30 minutes and then took the foil off for 10 or more minutes until my chicken was done. It was moist and cooked to perfection. I cut thin slices from a block of mozzarella and it stayed inside the chicken with no leaking. I absolutely loved this chicken and will definitely make it again!

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