Reviewed: Sep. 30, 2011

This came out awesome! I modified it a bit. I added Italian seasoning to the cream cheese before stuffing it in and used prosciutto and mozzarella because i couldn't find just prosciutto. I coated the outside of the chicken in the cream cheese and topped with more mozzarella and prosciutto and stuck it all in the oven. It came out with a nice sauce that would be great over pasta.

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Reviewer:

Skittles

Reviewed: Sep. 18, 2011

This is so very good! Wouldn't change a thing. And it makes a ton of sauce. We serve it over pasta. Yum!

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Reviewer:

mrscrazyed

Cooking Level: Expert

Living In: Pearce, Arizona, USA

Reviewed: Aug. 23, 2011

A beautifully flavoured dish! Easy to make, and elegant to serve. Excellent with a Pinot Grigio.

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Reviewer:

ViolinaCristina

Reviewed: May 3, 2011

This was very tasty and not too difficult to make on a weeknight. I took the advice of other reviewers and cooked the chicken in the oven for 20 minutes instead of the recommended 5 minutes on the stove, and it turned out well. The chicken was still moist and I think baking it (covered) for the extra time allowed the flavors of the sauce to develop even more. Next time, I will probably add more (and probably dryer) wine as well as a bit more salt (recipe didn't call for any, but I added some and still felt it lacking) but overall, this is a great dish that I will definitely add to my recipe box.

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Reviewer:

WorkingWarden

Cooking Level: Intermediate

Living In: Wooster, Ohio, USA

Reviewed: Feb. 5, 2011

This is soooo rich and delicious. We love it.

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Reviewer:

Robert

Reviewed: Jan. 10, 2011

It didn't come out like I expected. I think it's because I thought the cream cheese overpowered the rest of th meat.

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Reviewer:

Tracey

Reviewed: Nov. 16, 2010

This was delicious!!! Didn't put in the wine because my boyfriend is allergic to it but it was still fantastic. The cooking time definitely needs to be adjusted it doesn't take 5 minutes after making the sauce to cook, more like 20. The prosciutto really makes this dish. I loved it and the boyfriend loved it even more. Thank you!

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Reviewer:

Chef Cheri

Cooking Level: Intermediate

Reviewed: Jun. 23, 2010

will not make again. okay flavor not worth the work

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Reviewer:

weaverized

Cooking Level: Intermediate

Home Town: Miami Beach, Florida, USA

Living In: Marietta, Georgia, USA

Reviewed: Feb. 22, 2010

This recipe was wonderful! I have never tried to stuff chicken and was a little worried. Like another review suggested I followed the recipe up to the gravy, then I put the chicken in casserole dishes and covered with the gravy and baked at 350 for 1 hour and they were wonderful! The only other change was I used green onion instead of red....it works well too! I would definately make this again!

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Reviewer:

drmgraham

Reviewed: Feb. 11, 2010

I LOVE prosciutto, so I thought I would love this recipe, but it was just ok. I had a hard time keeping the chicken from falling apart, and the flavour just wasn't what I was expecting.

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