Reviewer:

Reviewed: Apr. 10, 2011

Excellent recipe, but i also made a few changes. Used chicken cutlets and pounded them even thinner. Sprinkled each with kosher salt and garlic powder before laying ingredients I did use frozen chopped spinach ( its all I had on hand) Used toothpicks to hold closed then I sprinkled with italian breadcrumbs and browned them lightly in olive oil and garlic. then I set them aside in a corningware and made an awesome sauce with the pan drippings and chicken broth and MORE garlic ( we LOVE garlic) . added a drop of lemon juice and a little bit of white wine and some fresh chopped parsley. Added the sauce to the Corningware and sprinked with fresh grated cheese. cooked in the oven for 30 min. Basted a couple of times. Some of the cheese melted out, but it made the sauce even tastier! Not dry at all and my husband was raving. I froze 4 of them and some of the sauce to eat again next week. Definitely a keeper. Thanks Crystal!

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Reviewer:

joanne

Cooking Level: Expert

Home Town: Coconut Creek, Florida, USA

Reviewed: Jan. 31, 2011

So delicious! I made this for my husband and his buddy, and it was a HUGE success! I substituted fresh mozzerella instead of the provolone and it was just as good :) I can't wait to make it again!

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2 users found this review helpful

Reviewer:

Serrin5210

Cooking Level: Intermediate

Reviewed: Nov. 23, 2010

Very good! I took the advice of past reviews and after browning the chicken in olive oil and fresh garlic, put it in a baking dish, added some wine and baked at 375 for about 20 minutes. Served with rice. Next time i'll use more spinach and possibly add tomato from the garden. Very delicious though!

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3 users found this review helpful

Reviewer:

lincoln26

Reviewed: May 23, 2010

Awesome. I added mushroom. Really good

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Reviewer:

Asharale

Reviewed: Jan. 23, 2010

After reading several reviews I made a few alterations to this recipe, but have to give credit to Crystal for providing the basis of a delicious recipe! I layered prosciutto, provolone and fresh spinach leaves on the pounded chicken breasts and add some chopped sage leaves; rolled them up and secured with toothpicks. I then browned them in 2 tbs. olive oil. Added a little salt and fresh ground pepper. When they were evenly browned on all sides I took them out of the pan and put them in a baking dish. I added a cup of white wine to the pan and let it reduce for about 10 minutes. I then added the wine to the baking dish and put it in a 350 oven for about 25 minutes. Everyone raved at this dish! Restaurant quality! I can't wait to make it again --so delicious!!

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6 users found this review helpful

Reviewer:

Laurie

Cooking Level: Intermediate

Home Town: Natick, Massachusetts, USA

Living In: Surprise, Arizona, USA

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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Reviewer:

Wendy

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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Reviewer:

pdizzy

Cooking Level: Intermediate

Home Town: Cole Camp, Missouri, USA

Living In: Phoenix, Arizona, USA

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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3 users found this review helpful