The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Oct. 21, 2009
I have made this recipe many times. It's one of my favorite chicken recipes. I have layered roasted red peppers in there as well and served it over egg noodles.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: May 7, 2009
Cooking time and temperature was off. Use instincts next time.
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Cooking Level: Expert

Home Town: Salem, New Hampshire, USA
Living In: Derry, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 13, 2009
This was so delicious! We had leftovers two days later and it was still delicious! although i noticed that all the sauce cooked either into the chicken, or i over cooked it, but there wasn't any to pour over at the end, all i had left was saute'd mushroom, but it was still delicious. But im sure the sauce would've been good so i recommend doubling the sauce called for, or make the same amount for less chicken breast. This was fantastic though! Will definitely make it again!
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Cooking Level: Beginning

Home Town: Hesperia, California, USA
Living In: Apple Valley, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 10, 2009
I was not terribly impressed with this meal. I was looking for restaurant quality and i thought the execution of the meal could have been better. I've gotten great recipes from this site but this wasn't one of them. The proscuitto & fontina left a taste that wouldn't leave our mouth, no matter what we did.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 3, 2009
LOVED this recipe & made just as specified. Alot of reviewers said they did not care for the fontina/proscuitto & it is for sure an acquired taste; my suggestion would be to taste both before going forward with the dish. If you are a fan of the 2 though, this is the perfect recipe. Might just be my favorite I have used from the site!
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Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Aug. 3, 2008
I throughly enjoyed this, unfortunately my husband was not as impressed with this dish. He wasn't a fan of the fontina (I loved it, but I can also see how it would be a bit overpowering), so next time I may substitute provolone or mozzarella. I'll also double the sauce next time, cause I wanted more to serve over my mashed potatoes. This was a beautiful dish though, and it went great with garlic mashed potatoes and roasted asparagus.
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Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA
Living In: Fort Stewart, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: May 28, 2008
OK -- but the flavors don't really blend, however if you have this with roasted garlic mashed potatoes, they go very well together.
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 16, 2008
The chicken was very tasty, but we didn't care for the sauce. We had to throw it out and just eat the chicken.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 27, 2008
I made this the other night and I was not impressed. The chicken turned out well, but the sauce did not turn out at all. I'm not sure if I messed something up, but it was so watery and I did not think it had a very good flavor. I may make the chicken again, but I will not waste my time on the sauce.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 28, 2008
Me and my guests really loved this. If your chicken breasts are thick, I would suggest pounding them a bit so that the flavors are evenly proportioned. I sub'd chicken stock for the white wine and the sauce was delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 26, 2008
This was a very tasty dish...however for those of you who haven't ever had fontina cheese I would strongly advise using a different cheese as my guests and I did not care for it. But other than the fontina cheese it was wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 23, 2008
This recipe was great!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 20, 2008
It was good, a little salty but good non the less.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 10, 2008
Everyone liked this recipe. I modified it a bit. I cooked the chicken then after removing it, I put the prosciutto in the pan to crisp it up a bit. I removed it and added mushrooms to the pan and they absorbed some nice prosciutto flavor. I then cooked it the rest of the way according to the directions. It came out really tasty!
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Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Nov. 10, 2007
All thumbs up from my family of 5. Finally tried it after looking at it several times. Changes- afraid of dry wine and white pepper for kids. I used Pinot Grigio and very fine-almost powder grind black pepper. My chicken stock was made with roasted garlic.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Oct. 15, 2007
This was Sunday Dinner last night. WOW it was great. I wasn't familiar with the Fontina cheese, it was delicious. The chicken was tender and tasty. I added a little sea salt and garlic to the flour mixture. Great recipe.
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Cooking Level: Expert

Living In: Peachtree City, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Oct. 14, 2007
excellent! I used pounded chicken breasts. After briefly browning them I placed them in a 350 oven with the prociutto and cheese for about 10-15 min while I made the sauce. (I also thickened the sauce with a bit of corn starch mixed with water.) I topped the chicken with the sauce after baking and served with an asparagus and mushroom risotto. YUM! Thanks for sharing.
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Home Town: East Lansing, Michigan, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Aug. 26, 2007
This was a good tasting dish. If the prosciutto is very expensive where you shop, I think a cheaper ham would work well too. This did take me longer to prepare than some because my fry pan would only hold 2-3 pieces of chicken at a time (the chicken breasts were quite large after pounding them thin). Thank you for the recipe, Jen!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Aug. 24, 2007
Good. The sauce is very rich, but good. I made it with both fontina cheese and mozarella. The fontina cheese really adds a nice sweet and nutty taste. I highly recommend this.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Aug. 10, 2007
My fiance and I loved this meal! I added some pepper and garlic powder to the chicken before dusting with flour. I also made extra sauce - it's so good! I browned the chicken for about three or four minutes on each side and then topped it with the prosciutto and cheese (I used shaved Parmesan - my fiance doesn't like soft cheeses - and it was fabulous) and put it in the oven for the rest of the time I was making the sauce. Turned out perfect! I will definitely be making this when we have company!
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