Reviewed: Nov. 2, 2009

Excellent dish! I did exactly how the recipe directed except instead of cooking for 20 minutes, I cooked for 10-12 minutes and that was sufficient since the chicken is very thin. I served this dish with asparagus with hollandaise sauce, and garlic & herb red potatoes. AWESOME!

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Wendy

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Reviewed: Jul. 13, 2009

very fancy pants but surprisingly easy. read some reviews and incorporated many of the suggestions. Biggest difference from recipe as stated was to pan fry for just a few minutes until slightly browned, with olive oil and garlic and then bake (adding garlic oil, 1 tablespoon butter, white wine & thyme). Used plenty of toothpicks to secure that sucker. I was unsure about the temps so cooked covered in foil for 375 degrees for 20 minutes, uncovered and baked at 400 degrees for 10-15 minutes. Chicken turned out very moist. Also used fresh spinach. After rinsing spinach and shaking off excess water, put in pan with lid for about 3-4 minutes to wilt the spinach -- for easier rolling. Added a few basil leaves as the first layer and i also put a dusting of breadcrumbs on it after it was all rolled up. Next time, I will use a tad less salt and possible consider putting some marinara sauce on top . Basically, the recipe suggestions I followed for the most part were in the review by SarahLovesBroccoli. I used thyme instead of sage because I had some fresh already on hand. The white wine sauce was wonderful and I poured some over the top after I served. Thanks Crystal.

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pdizzy

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Reviewed: Jun. 23, 2009

I used fresh spinach and added sage leaves between the chicken and prosciutto since that's how I had it in Cambridge. Rolled in breadcrumbs and fried in butter, then sauteed more sage, deglazed the pan with wine, poured over the chicken and baked. Possibly the best thing I've ever made.

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sunnysue

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Reviewed: Jan. 31, 2009

Excellent!

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K. Julien

Cooking Level: Expert

Living In: White Lake, Michigan, USA

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Reviewed: Jan. 2, 2009

This recipe was excellent. Just a word of advice, after you roll the chicken and you are securing with toothpicks -do whatever you need to in order to keep the ends together. Don't worry if the toothpicks are going everywhere and it doesn't look so pretty while cooking, it will hold together perfectly once you take them out. I also changed a couple of things. I did decide to just cook the chicken for a couple of minutes on each side in the skillet with some garlic and olive oil. Then I placed the chicken into a greased baking dish and just poured sauvignon blanc all over it, and I do mean allllll over it. I baked it at 350 degrees for probably 25 minutes. It was delicious!!

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Chelsey

Cooking Level: Intermediate

Living In: Camdenton, Missouri, USA

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Reviewed: Apr. 21, 2008

This is so, so, SO good!! I took a queue from another recipe and added a couple of cloves of crushed garlic to my olive oil. I added half of the garlic / olive oil to the spinach, and used the other half for brushing over the chicken. We used a dry sauvignon blanc. The only reason this gets a 4 instead of a 5 is because the chicken WAS a little dry. It still tasted awesome, but I would have preferred a moister chicken. I will either cover the pan or bake in the oven next time to see if it helps with the dryness. We served this alongside Grilled Garlic Artichoke and Roasted Garlic Cauliflower (both from this site). Amazingly enough, we didn't feel that we had too much garlic, but it was DEFINITELY too much oil. All three dishes relied on olive oil and it was a bit much. Other than the over abundance of oil, the three dishes went really well together.

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RedRobynNAU

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: Apr. 14, 2008

I took the suggestions of others and sauted the fresh spinach and fresh mushrooms. Baked at 400 degrees covered and then uncovered the last 10 minutes. My husband and I enjoyed this meal very much. I'm not big on chicken, but this was a delightful meal and simple to prepare.

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teachme

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Reviewed: Mar. 9, 2008

Recipe did not specify to pound chicken breasts so that they are thin. If this isn't done, it is difficult to roll and chicken takes much longer to cook. I liked the spinach in with the rest of the flavors.

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jawiedem

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Reviewed: Sep. 17, 2007

This dish came out great, I took some suggestions from other readers-I used fresh spianch and sauteed the spinach with some mushrooms and garlic. I lightly breaded the chicken with italian seasoning, browned it a bit in the wine and then baked it in the oven. I added some chickenn broth, garlic and mushrooms to the left over wine to make a nice sauce!

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Shannon

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Reviewed: Apr. 24, 2007

I am actually rating my version of this recipe. I bought thin cut chicken breasts, rolled them up with FRESH spinach, proscuitto, provalone and 1 basil leaf (under the spinach so it soaks into the chicken). I rolled them in breadcrumbs, secured them with toothpicks and browned the outside in olive oil and garlic. Then I put them into a baking dish, poured in the garlicky olive oil from the pan added about a tablespoon of butter, tore up a couple of sage leaves, poured in some white wine, covered the pan and baked them for about 20 minutes and then uncovered for 10. Awesome, awesome. It was one of the best things I have ever made. The sage made it.

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SarahLovesBroccoli

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2007

This was a great dish....but only because I altered it. First, I used fresh spinach instead of frozen...it was a great taste, I could not imagine using limp frozen spinach. Also, I folded the breasts in half and closed with toothpicks instead of rolling it. Then, I cooked the chicken in the pan for only a minute or two on each side. Then I moved it to a baking dish, poured in the wine and let it bake in the oven....I think I was about 400 degrees for 35 minutes or so. I used a baster a few times to baste the wine over the chicken. I served it with Garlic Parmezan Orzo...(also found on here) and Asaparagus. It was a dinner that my guests complimented me on all night!

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JENNIPFEIFER

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Reviewed: Jan. 11, 2007

A good meal but needs some improvement. I followed the recipe to a T and wish I had read the other reviews first. I had my deli cut the prosciutto too thin so its taste was lost. I served it with an easy orzo, sauted red pepper, tomato and garlic dish- yum.

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Sari

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Reviewed: Jul. 13, 2006

I gave it a five star rating, but I did incorporate a few changes of my own and some suggested by other reviwers. I used fresh basil leaves (only a few per roll) - omitted the spinach - finished it off in the broiler for 2 minutes - and seasoned the breasts with fresh garlic and onion powder before assembling and rolling.

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PECOLA

Cooking Level: Expert

Home Town: Lake Mary, Florida, USA

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Reviewed: Mar. 10, 2006

I feel that this recipe has a lot of potential but should be baked instead. I loved the combination of ingredients but the chicken got dried out very easily as I was waiting for all of the wine to evaporate. I will try baking it as others suggested the next time I try this recipe. I served with Pesto Pasta and a Blue Cheese Salad.

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MaggieMay

Cooking Level: Intermediate

Home Town: Little Silver, New Jersey, USA

Living In: Long Island City, New York, USA

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Reviewed: Jan. 29, 2006

This tastes great! A great side dish for this is Italian Zucchini Saute.

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Eva

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jan. 22, 2006

I used this recipe as a gude and made the following modifications. Flattened chicken breast as suggested, placed proscitto on top, placed some fresh baby spinach leaves on top and then mozzarrella cheese. I then rolled them up, spayed some oil on top, then squeezed a little lemon juice on top and sprinked parmasen cheese on top. I didnt have wine or provolone. Still tasted great. Will also add some cooked capsicum slices next time. I baked them in the oven at 180 C for 40 minutes. I didn't

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Bella J.

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Reviewed: Dec. 28, 2005

This was incredible. So far it is the best thing I have made from this site. I made 4 breasts and suffed them with the amounts I like of each ingredient, like extra spinach. I used extra wine in the skillet so that I could make a wine sauce after I took the chicken out. It was great toghether.

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A cook in Houston

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Oct. 20, 2005

Quite good. I would have liked more spinach.

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ANJIBOS

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Reviewed: Sep. 5, 2005

I served this at our backyard party. Everyone LOVED it. I layered the ingredients instead of making rolls. I baked it in the oven. It was wonderful! Thanks for a great recipe!!!

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WINNA

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Crystal's Chicken Saltimbocca

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