Reviewed: Nov. 20, 2006

I could not find smoked fontina cheese in the market - I used smoked gouda - the taste was great but gouda doesn't melt - next time I will use the smoked fontina. I soaked the rosemary for a couple of hours and it did not burn or chafe. I made this chicken for dinner when having friends over - it was surprisingly easy and really tasty - and it looks really impressive on the table.

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MutualBlue

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Reviewed: Nov. 10, 2006

Even my very picky 6 year old loved this recipe. I used sliced mozzerella because I couldn't find Fontina Cheese. It was delicious.

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THGRIFFIN02

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Reviewed: May 13, 2006

This was wonderful, the only changes we made was to add garlic powder and omit salt and pulled the rosemary off the stalks and threw in. Yummy Yummy. Thanks for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: May 6, 2006

This was my first attempt at slightly "fancier" cooking. I'm a complete novice, and I could not have been more pleased with how great this recipe turned out. As a bit of a beginner, there's nothing more disheartening than working hard and it somehow not coming together - but this was clear enough for even me to follow, and it came out beautifully, with lots of compliments. Update: I've made this dish several times now, and have found that instead of bothering with sharpening the rosemary and spearing it, it tastes better to just wrap the rosemary sprig in with the prosciutto and cheese. It slides right out of the chicken with a little pull, but leaves MUCH more flavor. Just secure the chicken with toothpicks so it'll hold together when cooking.

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Jessica Arena

Cooking Level: Intermediate

Home Town: Woodinville, Washington, USA

Living In: New York, New York, USA

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Reviewed: Mar. 23, 2006

I've served this twice to rave reviews. I made sure I pounded the chicken breasts to a consistent thickness and spaced them out in the pan.

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Michelle Sorensen

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

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Reviewed: Mar. 11, 2006

This was very good. I used smoked gouda and it tasted great.

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Kristin

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Detroit, Michigan, USA

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Reviewed: Jan. 30, 2006

I had my doubts when I made this. Also didn't think I could secure the chicken with a rosemary sprig. In the end I used chicken thigh for more flavors, and rolled the rosemary in the center and used a bamboo skewer pierce everything together. Make sure you buy really good porscuito and cheese. You won't be sorry you splurged.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Jan. 23, 2006

It sounded like it would be amazing with the prosciutto and fontina, and that part was great but I actually found that the chicken itself tasted rather bland. I agree with the reviewer who said that it didn't have the "wow factor." I wasn't clear on whether the prosciutto should completely envelop the chicken or not, so I don't think I bought large enough slices. Perhaps that is the reason why I didn't enjoy it as much as others seemed to. Sorry.

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RuthieBaby

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Reviewed: Dec. 28, 2005

My DH made this for dinner, and it was quite good in the end, but he did make some minor modifications. We didn't have any fresh rosemary, so we used dried and used toothpicks to secure the chicken closed. I couldn't find smoked fontina cheese, so I just used regular. we also did not place the garlic under the chicken while cooking, but rather crushed some garlic and placed it inside the chicken along with the meat and cheese. Lastly, following the advice of the recipe poster, we didn't bake the chicken, we did it all on the stove-top. In the end, the chicken had a very nice flavour and it was an easy dish to accomplish, but it didn't really have a a "wow" factor to it.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Dec. 6, 2005

wow, burst of flavor. definitely one of my favorite chicken recipes.

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DadWhoLoves2Cook

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2005

Wow!!! This has to be one of the best recipes I've made in awhile. My "picky-eating" husband and 4 children loved it and I will make this again. Thank you for the recipe and this website.

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christam

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Cumming, Georgia, USA

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Reviewed: Nov. 21, 2005

this was fabulous and easy to make. My husband keeps asking me when I am going to make it again (and he is a picky eater). Highly reccomended. I could not find smoked fontina in my local market, so I used smoked gouda.

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changinggoddess

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Reviewed: Nov. 4, 2005

This was okay..I actually expected more. Maybe I cooked it too long, but it was a little dried out. May give it another try, and try browning it as suggested...

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KATEKANENAYLOR

Cooking Level: Intermediate

Home Town: Lenox, Massachusetts, USA

Living In: Housatonic, Massachusetts, USA

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Reviewed: Oct. 31, 2005

This is a great recipe! ChefSingleDad, come over to my house and cook for me some night! I didn't have any fresh rosemary springs so I added about 1 tsp dried rosemary to the marinade. I put the chicken rolls on skewers and let them marinate overnight and baked them the next night. They came out so tender and juicy, probably because I let them marintate so long. When the chicken was done, I used a baster to get the sauce out and put it in a small saucepan. I added a little bit of half and half to make the sauce more creamier. Then I added some cornstarch at the end to thicken it up a bit, and poured the sauce over the chicken before serving. I will definately make this recipe again, next time I think I will try some different meats and cheeses to roll up with the chicken. Thanks for this great recipe!

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Oct. 30, 2005

I made this for my mom's birthday and it was a big success. I had a hard time with the rosemary skewers, so I used bamboo skewers and rolled the rosemary in with cheese & proscuitto. I also prepared it the night before, so that all I had to do was put it in the oven the next day. I served it with Sweet Potatoes w/ Feta cheese and garlic green beans. Thanks for the recipe.

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Danni

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Reviewed: Oct. 24, 2005

This was a big hit with the family! I followed the recipe to the letter. It was quick and easy and the results were very impressive. Even my usually finicky husband loved it. The only problem I had was making skewers from the rosemary sprigs but a few toothpicks did the trick just fine.

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MonikaLB

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Reviewed: Oct. 21, 2005

What a great recipe. Flavours are wonderful and the sprig of rosemary is an addition that has real flair. Thanks for the tips on preventing the rosemary from blackening. I'm going to research any other recipes you have contributed, Single Dad chef. Kudos!

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LESLEYPRINCE

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Oct. 6, 2005

This was indeed an intensely flavorful chicken. I followed Single Dad's idea of browning a bit in the pan before marinating. I marinated for about 24h and then popped the pan in the oven for 15 minutes. Very good and juicy with the wine sauce, but I thought a little too peppery. Next time, I'll use a bit less pepper. And Single Dad, how do you keep the rosemary from burning? The tips of mine burned, so I pulled them off and served the part in the chicken only.

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MBRox

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jun. 2, 2005

Update from the author: What I love about this site is all of the input. Specifically, your comments on cheese, garlic and rosemary have made all the diff here. Re cheese: I still prefer smoked fontina, but use what you want. Tip: slice it and then let it warm to room temp. It will roll better that way, which lets the layering happen a bit better. Re garlic: yeah, just mince and drizzle it into the breasts before you roll. Think about how much your guests like garlic. You might just get away with slicing a clove and rubbing, a la bruschetta. Your call. Re rosemary: while skewering is a nice touch, you can simply lay the sprig in the pounded breast, perpendicular, and roll it up alongside everything else. Be sure to moisten well, however, so the ends don't totally fry. Alternatively, just minced and add to the roll-up! I'm glad so many of you have enjoyed this. Thank you for the input!

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