Reviewed: Sep. 1, 2009

This is very good - simple and satisfying.

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Erin W

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: May 25, 2009

A good start, but not so great without some extra work. First off I pounded the breast thin. Dredged them in seasoned flour, added garlic and mushrooms to the pan when I was frying and let them steam with the lid on once I added the wine. Delish!

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Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Apr. 29, 2008

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.

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GCPate

Cooking Level: Intermediate

Home Town: Santa Ana, California, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Mar. 2, 2008

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

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LeePurser

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Reviewed: Feb. 2, 2008

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

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4my4girls

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2008

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.

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CYNDIDH

Cooking Level: Expert

Home Town: Seneca, South Carolina, USA

Living In: Canton, Michigan, USA

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Reviewed: Nov. 11, 2007

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.

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JCL

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2007

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

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kray

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Reviewed: Jul. 18, 2007

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

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TRACINDA

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Reviewed: Apr. 16, 2007

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!

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Newlywedws

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

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Reviewed: Apr. 15, 2007

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.

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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. 26, 2007

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.

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Dharlan

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Reviewed: Mar. 7, 2007

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.

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CYNDO

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Reviewed: Feb. 28, 2007

mmmm.mmmm.good

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ALTY

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Reviewed: Feb. 14, 2007

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.

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CHERFER

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 6, 2007

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.

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Desiree

Cooking Level: Intermediate

Home Town: Hamilton, New Jersey, USA

Living In: Jupiter, Florida, USA

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Reviewed: Nov. 8, 2006

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

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SCARLETT74

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Oct. 22, 2006

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.

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jun. 21, 2006

I'm really rating my version of this recipe, because I think it would have been bland had I not made the following modifications: 1) I pounded out the chicken breasts 2) rubbed pressed garlic onto the breasts, then placed a layer of fresh, whole basil leaves and then the prosciutto on top and rolled up the chicken securing it with toothpicks. Also, after frying/browning the breasts I noticed my largest breast still wasn't done, so after I poured in the wine I covered it to steam a few minutes to help it finish cooking. I then removed the lid so the wine could evaporate. Anyway, the flavor was really amazing--very bold and fresh, and the garlic taste wasn't overwhelming at all (but then again, I'm a garlic lover). If you're like me and not keen on bland food, definately spice this recipe up a bit by seasoning the chicken before you cook it; especially since provolone is a very mild cheese, and once it's melted you can hardly taste it. I will for sure make this again.

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