Reviewed: Aug. 3, 2009

I was a hit for dinner tonight and very easy to make. I made a few adjustments: * I didn't use rosemary sprigs for skewers. I used twine to wrap the chicken * I put some crushed rosemary in the sauce * I couldn't find smoked fontina cheese but found 'regular' fontina cheese - tasted good * I put 2 slices of prosciutto in each piece of chicken and I still think I could have used at least 1 more slice in each breast * I used minced garlic from a jar and mixed it in with the sauce * I think there was way too much liquid - I'd probably cut it by 1/3 * I didn't marinate as the footnote recommended because when I picked the boys up from the gym, the first thing they said was "hi kelly" and the second was "i'm hungry" so I figured I had to get food on the table quickly :-)

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Kelly Spittal

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

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Reviewed: Jul. 27, 2009

I hate to give this 4 stars, as I could not find the smoked fontina cheese so I used provalone (not smoked). And I used thinly sliced smoked ham instead of the prociutto. I would like to try and make it as directed. I will update my rating once I do. This all-in-all is a great dish. Very impressive and good flavor. I did mince the rosemary vs. laying the whole sprig down the middle.

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Judi

Cooking Level: Expert

Home Town: Streamwood, Illinois, USA

Living In: Union, Illinois, USA

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Reviewed: Jul. 5, 2009

I am usually a pretty good cook, but struck out with this. The cheese oozed out, making the sauce a gloppy mess. The rosemary flavor was overwhelming to me. This was not worth the expense of the prosciutto and Fontina, nor the bother of pounding and rolling the chicken.

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KATHLEENR

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Reviewed: May 15, 2009

very tasty - used dried rosemary and provolone cheese. Browned in skillet a few minutes too.

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Rhonda

Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

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Reviewed: May 12, 2009

Delicious. Not time consuming! Will absolutely make againg. Only suggestion is to cut the pepper down to 1 tsp. I love pepper but it was too much. I was surprised no one else commented about that,

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AlwaysCookin

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

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Reviewed: May 11, 2009

I've been looking at this recipe for over a year now, and decided it would make a nice gourmet twist for a Mother's Day dinner for my mother. I did take a few "shortcuts." Taking other reviewers advice, I pan-seared the salted & peppered breasts in EVOO in a HOT pan to give them color. I used minced garlic and dried rosemary and placed inside the breast. Then, I layered the proscuitto and a nice slice of smoked gouda (fontina wasn't available). I added a little sliced sun-dried tomato to the center and rolled the chicken. I didn't use anything to pin together, but laid them in a small baking dish seam side down. I cooked them until they were beautifully browned. The tomatoes soaked in the sauce, reducing it perfectly. I took the rest of the sauce, added it to sauteed mushrooms and added it to alfredo sauce. Served over cheese tortellini, my mother loved it. She is looking forward to the leftovers tonight! Good thing I increased the recipe to serve 6! Thanks!!!

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Jay Eubanks

Cooking Level: Professional

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Reviewed: May 9, 2009

Perfect!

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Robin B.

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Reviewed: May 6, 2009

This was spectacular! This was my first attempt at a semi-complicated/gourmet recipe. The different flavors were so good together. We really enjoyed this!

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MImom

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Linden, Michigan, USA

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Reviewed: Apr. 6, 2009

Wow. Wow. Wow. This was fabulous! I followed the recipe exactly - but just added an extra slice of prosciutto on top of each wrapped chicken breast. So tasty! My husband declared it a Masterpiece - and even delayed dessert so he could "let the flavors sit on his tongue."

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whitv

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Reviewed: Feb. 24, 2009

Can you imagine, I couldn't find prosciutto anywhere? So I had a slightly spicier version made with Capriccola. I also stuffed a few baby spinach leaves in each breast. The roasemary spears made for such nice presentation- I hope to use that idea again soon too!

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tohaveaplan

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2009

Wonderful!! I was a little worried at first, thinking it might be bland but it wasn't. I added garlic and crushed dried rosemary to the marinade. I also browned the chicken rolls in butter before baking. My boyfriend said "keep this recipe."

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LaurieMike07

Cooking Level: Intermediate

Home Town: Granada Hills, California, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 4, 2009

This has definitely become one of my favorite recipes. I decided to serve it last night to company after reading all of the great reviews. I made it almost 'as is' with just a couple of small changes. First, I sprinkled salt and pepper on the breasts after pounding them out, rolled with prosciutto and smoked fontina and secured with rosemary sprig. Then I made the wine sauce and poured onto the breasts and let marinate for 8 hours. I baked as directed, but after 30 minutes drained the sauce out of the dish and put chicken back in for ten minutes to brown a little. Meanwhile I thickened the sauce in saucepan with cornstarch. Everything turned out awesome and my boyfriend and friends raved about it all night.

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Lisa

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Reviewed: Aug. 15, 2008

We cook a lot of chicken at my house and this recipe is one of my favorites. I mince the garlic and wrap it inside the chicken and have substituted fresh mozeralla for the fontana cheese. Delicious!

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Jean-0

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Clarkston, Georgia, USA

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Reviewed: Jul. 28, 2008

My husband and I loved this recipe! It is a very impressive meal that was really very easy. I used brie for my cheese, and it was fabulous!

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s4gold

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Reviewed: Jul. 22, 2008

What it lacked in flavor, it made up for in presentation. It really was beautiful with the white cheese, red meat and green rosemary. I would definitely recommend marinating though. The chicken itself had no flavor and the flavors of the cheese and meat were lost. I think I would use thicker slices of prosciutto or even ham instead next time.

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Cooknmama2

Cooking Level: Intermediate

Home Town: Bridgewater, New Jersey, USA

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Reviewed: Jun. 20, 2008

This was very good. The rosemary was a little strong for me. I will use less next time.

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BeccaSC

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Reviewed: May 17, 2008

This is a VERY sexy dish! You know what I'm sayin' girlfriend?!?! YA HEAR ME?!?! Anywho, this is so yummy.

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cecj315

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Reviewed: Apr. 19, 2008

love, Love, LOVE!!! Even my kids eat it. We make it for special occassions, and it is always a hit. Sharpening the rosemary sprigs proves to a bit much, so we just roll it into the chicken and use a toothpick to secure the chicken. After the chicken is done, we pull the sprig out, and then eat the chicken. I would recommend to ANYONE and will always serve to guests!!

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Jennifer E.

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Reviewed: Apr. 2, 2008

Very good. I had to use mozzarella cheese instead of fontina cheese. I also used dry cure ham for prosciutto. The rosemary makes this very flavorful.

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gibbonsd1

Cooking Level: Intermediate

Living In: Snellville, Georgia, USA

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Reviewed: Mar. 3, 2008

My entire family loved this dish! I used smoked applewood ham and smoked provolone instead and it turned out soooo delicious! I think the stronger flavor of the ham made this dish tastier. Did not have any garlic, so I just rubbed some garlic powder on the chicken breast before adding it to the sauce. Skewered with the rosemary as suggested and it came out so beautiful and so delicious! I did not brown before baking like others did...and I found the color to be just fine. Served with linguini and poured all of that yummy sauce all over it. Great!

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