My family loved this recipe - we did modify and add 2 cloves of fresh garlic as many others did. This will become a regular on our menu.

I thought this was only okay. It was nothing special. I followed JCL's layering method. I think the provolone cheese was too mild for me; I wouldn't have even known the cheese was in there had I not been the one making this dish. I used fresh basil in the middle of each roll and also used a little chicken broth with the white wine. It wasn't a bad recipe or a waste of chicken, but I definitely won't be making it again.

A good simple recipe; not flashy, but good. Easy to pep up if you want. I used a Chardonnay which added a good flavor.

Very good. I really enjoyed this dish as well as the aroma while preparing it.

I love chicken saltimbocca, but not the way this recipe is written. I filet the breast into 2 halves (otherwise it's too much chicken per roll). Roll from outside in - chicken, cheese (I like havarti or horseradish cheddar instead), prosciutto, herbs (sage or basil) - and secure the whole thing w/ a small bamboo skewer. [If prosciutto is on the outside it dries out too much, and the flavor gets lost, so all you can taste is salt.] Sprinkle each roll with olive oil, salt and pepper, and brown the chicken a bit before putting it in the oven to bake. It's the most amazing thing ever, even the leftovers taste good.

Tasted wonderful and best of all it was really easy to make.

Very tasty! A big hit with me and my husband.

This was fantastic, but I did change it a little bit...I added some italian herbs, and some garlic powder. It was quick to make also!

This was good. I did dredge the chicken in seasoned flour before hand. I liked how it turned out. It didn't wow me, but I would make it again. Thanks for the post.

Easy recipe that makes a simple yet elegant meal. Used a Sauvignon Blanc wine and served it with Baked Tomatoes Oregana. Lit a candle, served the remainder of the wine--nice.

Just OK. I thought the simplicity of the ingredients would make for a very simple, outstanding flavor, but it was somewhat boring. I think I may try it again, but will add less wine, a little garlic and a few capers.

mmmm.mmmm.good

I think there's too much butter and wine in the recipe, it will never evaporate using that much. I had to pour some out. Also I needed to increase the cooking time by a few mins, and it's important to note that you must flip it and cook the proscuitto side as well. That said, it was pretty tasty.

I made this for my boyfriend this past weekend and he really liked it. There seemed to be a lot of left over butter that I had to throw out before pouring in the wine though, so things got a little messy. I'll probably make this again.

Absolutely delicious and very easy to make. My huband loved this dish, and I'll definitely make it again.

As written, this would not have been very exciting. I've eaten this dish in restaurants so I knew what I was looking for. I seasoned the inside of the breasts before adding both ham and the cheese. Once rolled, I dredged in seasoned flour and browned in evoo and butter. I enjoy a sauce with my Saltimbocca, so I removed the chicken to a casserole dish, added flour to the pan to make a roux then added chicken broth, white wine and seasonings. I felt the chicken needed to tenderize and cook a bit more so I poured the sauce over the chicken and baked in the oven for about twenty minutes. Definitely a good start to what turned out to be a fabulous dish. Thanks.