Reviewed: Dec. 24, 2004

I didn't have any proscuitto so I made a variation of this recipe. Cut the chicken breasts in half and covered them with Parmesan cheese. Then I put a dollop of butter and some chopped garlic on top of each breast and covered them with mozerella cheese. When they were almost done and the cheese was brown, I added some spaghetti sauce to the top. Turned out excellent!!

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TOYA3

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Reviewed: Dec. 15, 2004

Served this for a dinner party and everyone loved it! It took a little extra time to wrap it up - but worth it. I added a fresh basil leaf in the chicken and mushrooms to the wine sauce. Very good!

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jubee

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Reviewed: Dec. 7, 2004

The aroma from this chicken was in my house for 12 hours. No one complained. I couldn't wait to have leftovers for lunch. Great recipe.

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COREYCJ

Cooking Level: Beginning

Home Town: Muskegon, Michigan, USA

Living In: Greenville, Mississippi, USA

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Reviewed: Nov. 9, 2004

IT WAS GREAT!

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TONYACB

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Reviewed: Nov. 7, 2004

Everyone loved this dish! I followed the recipe exactly except that I added sliced mushrooms to the baking pan. I think the garlic and butter in the middle of the rolls is what really makes this dish special. It isn't the prettiest dish but one of the best chicken dishes I've ever made.

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MAURENEMM

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Reviewed: Oct. 17, 2004

My husband says this is "INCREDIBLE". I did everything according to the recipe. No changes. For the side I did pasta with butter, parmesan, garlic and Pampered Chef's Italian Seasoning - YUM!

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JILLTOONS

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: May 5, 2004

This was very tasty, to be eaten when you are really hungry. It was very rich, with all of the cheese, and the prosciutto.

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KazMc

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Reviewed: Apr. 18, 2004

I really liked this dish. The reason for the 4 star rating is because I changed a few things. I added parsley in the roll for color and then rolled them up, and omitted the minced garlic inside. I just was afraid that it wouldn't cook. Instead I added crushed garlic to the wine sauce and a little butter to the bottom of the pan for the oven. I also browned the chicken for a few minutes on each side to give it some color. The cooking time in the oven was shorter. It was a very good recipe. Thanks for sharing.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Mar. 14, 2004

My husband told me 3 times that it was excellent and I should make it again. I used ham instead of prosciutto. Easy to make.

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ZATY

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Reviewed: Mar. 9, 2004

I thought this was very delicious. I cooked this for my fiancee, her mother, and one of my friends and they loved it. I cooked it with bacon instead of prosciutto and I used almost 2 cloves of garlic. PERFECT!! I served it with broccoli also seasoned with a touch of garlic and pepper. A saslad consisted of lettuce, lots of tomatoes, parmesan cheese with plenty of almonds. I mixed a little bit of Rimano Parmesan dressing in the salad. Cheesy mozz/garlic bread added the final touch. This is a must try recipe. Cheesy and very filling, with just the right amount of garlic.

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THECHEFREF

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Reviewed: Nov. 11, 2003

Very simple and tasty. Even a picky husband loved it! Will add a sprinkle of parsley before rolling up to add some color when slicing the rolls. Definately a keeper!

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KCMAUCK

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Reviewed: Nov. 4, 2003

This was good but was missing something. Maybe more garlic. But still good.

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LAUREL B

Cooking Level: Expert

Home Town: Brentwood, New Hampshire, USA

Living In: Lebanon, Ohio, USA

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Reviewed: Oct. 14, 2003

The chicken was a little bland. I think the rolls need to be browned first in some oil or butter before baking.

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COOKINGQUEEN75

Cooking Level: Expert

Home Town: Greenville, Ohio, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Sep. 24, 2003

This recipe was great. I prepared it with chicken tenders instead of chicken breasts, making 11 small wraps instead of 4 big ones. I then served it over bow tie pasta that was lightly coated in an alfredo sauce and served with garlic bread! It was a big hit!

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JAMIERENEE2

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Reviewed: Sep. 24, 2003

I think this recipe has potential. I didn't like the raw garlic in the middle of the breast I think it needed to be cooked first or maybe add a little garlic salt to the parmesan before you roll. Another thing I didn't like was when I removed the chicken from the oven, the oil and wine separated and it wasn't appealing to see your dinner sitting in a puddle of oil. Oh yeah, I think the chicken definitely needs to be browned before you put in the oven.

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MOMMY DEAR

Cooking Level: Expert

Home Town: Cypress, California, USA

Living In: Huntington Beach, California, USA

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Reviewed: Sep. 16, 2003

This was very good and not heavy which was nice. Thanks!

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KIMBERLYMP

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Reviewed: Sep. 7, 2003

Out of all of the chicken recipes on AllRecipes.com, this is our favorite! My husband raved about how good this was. Usually, when I ask how a recipe is, he will say it is "alright." But he said this one was great ! I substitued ham for the proscuitto, and used a little less than was called for, and I had some provolone to use up, so I used half provolone and half mozzarella. I made this dish when company was over and served it with a chicken flavored rice mix and broccoli with hollandaise sauce. I will definitely make this again!

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