Reviewed: Mar. 16, 2006

I have to say,This is pretty good.I didn't have the ham it called for so I used ham from the deli.It tured out just as good.What made it even better,I got the HUBBY to cook it!!!

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MLSHEFFEL

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Reviewed: Mar. 10, 2006

Quick, easy, yummy! I made this with a side of sesame green beans and it was GREAT! My fiance LOVES it. Definately on the regular menu for us.

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'Lil T

Cooking Level: Expert

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Reviewed: Mar. 6, 2006

My family loved this recipe.

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eldonbe

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Reviewed: Feb. 27, 2006

This dish was fabulous and so simple to prepare. My family felt like we were back on the cruise ship!

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Rebecca V

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: London, Ontario, Canada

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Reviewed: Feb. 14, 2006

I was disapointed with this recipe after reading the great reviews. i found it to be a bit bland..nothing to exciting and a lot of prep time.

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Christina

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Reviewed: Jan. 15, 2006

This was one of the best things I've cooked. I didn't dredge the chicken in parmesan but just put it on the inside. I loved the garlic and the saltiness of the prosciutto in this, and I will definitely make it again.

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HORSEFLESH

Cooking Level: Intermediate

Home Town: Granville, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jan. 12, 2006

Very tasty, but all the filling oozed out of my chicken roll ups. Next time I will try to wrap them better. My husband liked this and I will make it again.

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lovetocook

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Smiths, Alabama, USA

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Reviewed: Jan. 10, 2006

excellent recipe, very easy to make. my husband loved it. I had to skip the proscuito and i rolled mozzarella inside the chicken not outside. Because of this my mozzarella melted out a bit but it still came out good. the sauce came out great.

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regina

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Reviewed: Dec. 13, 2005

I love the prosciutto in this

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tommy

Cooking Level: Expert

Home Town: West Kirby, Merseyside, England, U.K.

Living In: Seattle, Washington, USA

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Reviewed: Dec. 11, 2005

I tried this recipe, anticipating something spectacular, due to the five star rating, however was greatly disappointed. I though that it was very bland and tasteless.

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Kristi

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Reviewed: Dec. 10, 2005

My daughter and I loved this recipe. We did a couple of variations: added rosemary to the parmesan cheese. And instead of mozzarella we used monterey jack. I like the ideah of adding different cheeses. We've decided to make this our new Christmas Eve traditional meal and use Pepper jack Cheese for an extra kick!

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Dudley

Cooking Level: Expert

Home Town: Battle Creek, Michigan, USA

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Reviewed: Dec. 5, 2005

a very good dish, some prep time, but easy to make.

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Jbaby528

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Reviewed: Nov. 30, 2005

This is a very delicious chicken dish. It's a little bit time consuming, but well worth it for an elegant meal. I generally have used fresh parmesan, but it doesn't stick very well to the chicken - maybe canned parmesan would be better.

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CORMAC05

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Grayslake, Illinois, USA

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Reviewed: Nov. 29, 2005

I cooked this for my boyfriend last night and we both loved it.

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cbnoelle

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Reviewed: Nov. 13, 2005

This is just gorgeous. Made it for the first time for somewhat food snobby guests and they both raved about it, as did my incredibly fussy other half. Thank you for enhancing my culinary reputation!

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Lupin Pooter

Home Town: Sherborne, Dorset, England, U.K.

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Reviewed: Nov. 8, 2005

this was soooo good i made two and decided to hide the other one and keep it for myself!

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LIZARD7927

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

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Reviewed: Oct. 25, 2005

I just served this to my family tonight and have to tell you, it is one of the most fantastic, tasty, and easiest chicken dishes I have ever made! I used the thin sliced boneless chicken breasts instead of pounding out regular boneless chicken breasts and think this helped also with rolling because the chicken was so nice and thin. Thank's Kris for such a wonderful dish! My entire family raved about it!

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NST62

Cooking Level: Expert

Living In: Wakefield, Rhode Island, USA

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Reviewed: Oct. 25, 2005

This was wonderful! I made it for eompany and they loved it! It was easy and looked elegant! I doubled the recipe and used a little extra wine and olive oil in the bottom of the dish. I was serving this as a low-carb meal so we did not use pasta but it would be wonderful with fettucine alfredo.

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Tracy

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Reviewed: Oct. 23, 2005

This was flavourful and moist. Next time I would probably layer the ingredients as the rolls came out oddly shaped. Perhaps that was due to overzealous flattening.

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TRAILHR

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Reviewed: Oct. 19, 2005

I can still hear my husband raving about this recipe. The only subsitution I made was using a butterflied pork chop instead of a butterflied chicken breast. I loved the idea of baking it in a combination of white wine and olive oil. Very aromatic! The proscuitto and cheese make it a bit salty so keep that in mind when seasoning your chicken/pork.

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