Reviewed: Dec. 19, 2006

I served this at a holiday dinner. It turned out good. I did not put a whole piece of prosciutto on top. I sliced up thin pieces and put them on top of the chicken. The big change that I would make to this recipe, is to cover it while it is cooking. While mine turned out good, it was a bit dry on top. I will make again and cover with foil the next time.

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SOPHIAMARIAN

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Reviewed: Dec. 15, 2006

This was pretty good but I thought it was lacking in flavor a bit. My cheese ran all over the place but other than that, all was eaten.

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Linda

Cooking Level: Expert

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Reviewed: Nov. 28, 2006

My fiance loved this new recipe. He normally refuses to eat chicken, but loved the new flavor of this recipe. We will be making this again.

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Bethany

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Reviewed: Nov. 25, 2006

very tasty, loved the wine touch

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cytojess

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Reviewed: Nov. 17, 2006

followed recipe to a tee. just wonderful.

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merri rosenthal

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Sunrise, Florida, USA

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Reviewed: Nov. 13, 2006

This was amazing! My husband and I both loved it. It is a recipe worth making for company. I used grated parmesean and shredded parmesean cheese both (just because I had both) to coat the chicken. Love this recipe!!

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SHERRYL.

Home Town: Peoria, Illinois, USA

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Reviewed: Nov. 13, 2006

Very nice recipe! I'm not too fond of the way it looked when it was finished so I think next time i'll try and put the prosciutto & cheeses on the inside of the chicken.

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ausimex

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Reviewed: Nov. 7, 2006

Absolutely one of our favorites! Make sure to use REAL mozzarella...the flavor is so much smoother and nicer than when using shredded processed cheese. Will make again and again!

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Susan A.

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

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Reviewed: Nov. 4, 2006

Delicious and pretty easy!

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beckasdream

Cooking Level: Intermediate

Home Town: Clare, Michigan, USA

Living In: Seaside, California, USA

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Reviewed: Nov. 1, 2006

This was pretty good. I served it with a side of spaghetti and crusty garlic bread. My boyfriend Jimmy liked it, too!

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JossyRenee

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Oct. 31, 2006

Very yummy! I made this for some friends and had no complaints! I will make again.

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cakesbykara

Cooking Level: Expert

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Reviewed: Oct. 20, 2006

Definitely a hit. My son, who could eat chicken twice a day, every day, said this was a new regular on the menu.

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Jen K

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Reviewed: Oct. 20, 2006

This is a great and east recipe. I added some fresh basil leaves to the roll on top of the cheese. I also browned the rolls in a skillet with a little olive oil before putting them in the oven. I did not use the prosciutto on the outside. I did not want to overpower the flavor of the chicken. After baking I took the wine mixture which I added a little chicken stock and fresh minced garlic and shallot to, and reduced it on the stove top by half. I added some heavy cream and reduced to a consistency able to coat the back of a spoon. I removed from the heat and added a T of butter to finish. It was a great sauce to compliment the flavors in the chicken. I served it with some traditional risotto. My boyfriend loved it!

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Chef_Girl79

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 17, 2006

this was very good...As a side dish I added Rotallali noodle along with Chunky Vegetable Tomato Sauce. I have added this to my favorite recipe book.

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Susan Howard

Cooking Level: Intermediate

Home Town: Washington, North Carolina, USA

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Reviewed: Oct. 16, 2006

I’m not the biggest Chicken fan ever, but when I got this recipe on my Daily Dish e-mail, it caught my attention and I decided to give it a try. I cooked it for my boyfriend on Saturday and it was extremely easy and turned out delicious!!! If you ever feel like cooking a special dish with the least bit of hassle, this is the perfect recipe.

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Libelula015

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Reviewed: Oct. 16, 2006

Did with both plain ham and prociutto, and both were very good, but with the prociutto it was a big hit. Thank you for this one.

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filetofyak

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Reviewed: Oct. 14, 2006

This is so good it is ridiculous. I made it tonight and we loved it, I can't wait until I have an opportunity to make it for company. I used extra garlic, but besides that, didn't stray from the recipe.

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clementine

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Reviewed: Oct. 14, 2006

I'm giving it 4 stars because my husband loved it, but I wasn't quite so crazy about it. Made the recipe exactly as written, but there was an off taste. Next time I think I'll add roasted peppers or dried tomatoes and maybe some italian seasoning.

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MttaLeslie

Cooking Level: Intermediate

Living In: Marietta, Ohio, USA

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Reviewed: Oct. 13, 2006

My husband said it tasted like chicken cordon blue, but I told him that is was not breaded. For a very picky eater along with my girls they ate this up. I will make this again.

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teddybear

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Reviewed: Oct. 11, 2006

This is an amazing recipe! My husband said this tastes like chicken you would get in a restaurant. Definitely a keeper. The only thing I did differently was sprinkle the chicken (after it was in the pan) with some kosher salt.

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