Reviewed: Oct. 16, 2005

This chicken dish is awesome. I made it for a dinner party of 8. My husband and I are the only low carbers in the group but everyone loved the meal. Easy to make and a definate croud pleaser

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rbrown

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Oct. 13, 2005

I made this for a dinner party and everyone loved it! I used minced garlic from the jar and put about 1/2 tsp on each chicken breast. I also increased the amount of butter for each one - I used a heaping teaspoon. All in all, a wonderful recipe. Thanks!

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NUNU713

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Reviewed: Sep. 18, 2005

Forgot the grated parmesean and used the crumbled stuff instead. I ran out of prosciutto but had plenty of mozerella to spare, so I grated that and sprinked this over the top of the chicken and wine mixture. The result was this decadent sauce that is truly slurp-worthy. I recommend occasional basting. Husband said he ordered this at a fancy restaurant awhile ago and it was awful - he really hoovered this version though!

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Lauren

Cooking Level: Expert

Home Town: Simi Valley, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Sep. 8, 2005

This was a suprisingly quick and easy dish to make and it was a great success!!! My husband's favorite dish is chicken saltimbocca and he loved this. He is already asking me when I'm going to make it again.

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guatechick

Cooking Level: Intermediate

Home Town: Guatemala City, Guatemala, Guatemala

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Reviewed: Sep. 2, 2005

Restaurant quality recipe. Only changes I made was to increase the butter, (I dotted pats of butter on the outside too), decrease the olive oil, & increase the wine. This makes a truer wine sauce. Dust the rolls with a faint whiff of paprika to give them color. I added one can of artichokes, (not the marinated type), and served over ziti. Next time I think I will try adding some sun dried tomatoes, or mushrooms with marsala wine! Thank you for this recipe.

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SURFWENCH

Cooking Level: Expert

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Reviewed: Aug. 24, 2005

This was the most delicious meal ever! My husband told me it was one of the tasiet meals I have ever made and he can't wait to have Abby's Chicken Rollatini again! The only thing extra that I added in the recipe was some fresh basil in between the prosciutto when laid on top of the chicken. Plus we doubled the sauce and used it on top of some brown rice that we cooked. What a wonnderful meal!

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Melanie

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Reviewed: Aug. 22, 2005

absolutely dee-licious! everyone in the family liked this one a lot. took a while to make the first time, slightly fiddly but well worth the effort. a great medley of flavours. definitely one for the permanent recipe book.

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SUPERBABS

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Reviewed: Aug. 17, 2005

These came out elegant and delicious. I will definitely make again.

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Finnigan

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Reviewed: Aug. 6, 2005

Good and easy recipe...

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HENNASKY

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Reviewed: Aug. 5, 2005

Excellent. I served with a big Italian salad, it would also be good over some pasta and a little marinara. Thanks for the recipe!

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VIRTUALESLIE

Cooking Level: Intermediate

Home Town: Charleston, West Virginia, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Aug. 4, 2005

Really easy and really tasty.

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KARMANA

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Reviewed: Jul. 2, 2005

Very flavorful, both my boyfriend and I enjoyed it very much. I had rather large chicken breasts so the portions were huge, but every bite was gone!

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NEWFMOMTIFF

Cooking Level: Expert

Home Town: Falls Church, Virginia, USA

Living In: Reston, Virginia, USA

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Reviewed: Jun. 14, 2005

WONDERFUL! Did take longer to make then the recipe said it would, but worth it if you enjoy food. It took about a 1 hr to 1 1/2 hr to prepare, pound, layer and bake. But very tasty...in fact, my boyfriend's mother has the recipe because it was so good.

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Leia

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 2, 2005

Very Yummy! This recipe got rave reviews from my husband especially. I slightly altered it, First I used chicken cutlets so i didn't have to pound. (Need to make extra if you use them b/c they are smaller). I had a parmesan pesto olive oil from Williams Sonoma and I rubbed that all over the chicken first, then seasoned w/ garlic salt and added the garlic & parmesan cheese but not the butter. I laid a piece of prosciutto under the chicken as well as the layer on top w/ the cheese. Was a little tough to roll up but not too bad once i used 3 toothpicks. The olive oil and wine wasn't enough to cover the chicken so several times throughout I basted it with the mixture. It was very good, however I love prosciutto and so I mostly wanted to eat that, it was so much more flavorful compared to the chicken. I found it hard to cut through this. I would like to find a way to cook this without having the chicken rolled. Also, if the chicken were flat it could cook in the wine better. The chicken wouldn't have been very flavorful w/out the flavored oil and i think i would even add more seasoning next time. Overall it was yummy!

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LARIBROOK

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Reviewed: May 24, 2005

This is fantastic! Lots of flavor and so easy to make. My guests were impressed and I was able to have dinner on the table in no time! Thanks Kris!!

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UNE502

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Reviewed: May 24, 2005

This was a quick and delicious recipe. My husband said it should be served in a fine restaurant.

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Mom Is Cooking

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 21, 2005

I've made this a few times and it's delicious! I make more sauce than the recipe calls for (and increase the wine to oil ratio) b/c it's really tasty. Also, I put in a fresh basil leaf in the chicken. When you're done, put the chicken on a bed of rice (boxed quick & easy rice of course) on a nice big serving tray and frame with some mircrowaved frozen broccolli florets and people think they're having a fancy meal that really was very easy.

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LOUISEANDTHEMARTINS

Cooking Level: Intermediate

Home Town: Kinnelon, New Jersey, USA

Living In: Westport, Connecticut, USA

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Reviewed: Apr. 7, 2005

This is awesome tasting chicken!!!! I made it for my boyfriend and he loved it. I will be making this dish again.

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CHAMNHAOLE2

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Reviewed: Feb. 2, 2005

A very good special-occaision dinner. A bit rich for every day, but we really liked it.

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SEJENT

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Reviewed: Jan. 24, 2005

Yum. The only changes I made were browning the rolls in a skillet prior to baking, AND I marinated chicken in italian dressing for a few hours before preparing. It was AWESOME. Really.

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DERICKSENCLARKE

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Abby's Chicken Rollatini

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