This was very good. However none of the kids would eat it. So, I won't be making often

Wayyyyyy too much garlic, even my Ukrainian husband thought it was too much. I also eliminated the salt, knowing that it probably wouldn't be needed with the proscuitto. I was also diasppointed in the sauce. I'm not sure if it was supposed to just be a glaze, but I wanted to use it with the pasta I made to go with the chicken and found it to be unimpressive. Will add some milk/cream if I ever try this again.

Excellent recipe! My husband and I are hooked. 1 recommendation....while the chicken is simmering use a spoon to sort of baste the chicken breasts. My first attempt turned out a little dry. I also tossed some mushrooms into the sauce, and found them to be a wonderful addition.

Great recipe and one we have made several times. I don't roll it up though, just place ingredients on top. Thanks for sharing recipe.

We loved this recipe, although I guess I wouldn't be a good cook if I didn't change "SOMETHING". I added half & half to the sauce and I didn't have pruscutto so I used bacon. The family didn't know the difference. But we all loved the wine sauce and garlic!!

This was a tasty way to make chicken flavorful. Typically when we make a recipe that calls for garlic, we double the amount called for. We found the garlic to be overpowering, even without doubling it. We will make this one again but will cut down on the amount of garlic and prosciutto.

Actually pretty easy but presents very nice!! Yummy, too!

This dish is amazing! I added a layer of a smoked Italian cheese in the middle(which I guess makes it not technically Saltimbocca anymore, but great for cheese lovers...). It was DELICIOUS! I also partially covered the pan with a lid for the last 15 minutes and basted it occasionally with white wine and water, and it was very tender when it was done.

Really good and easy to do. I followed the advice of previous reviewers and was light with the salt. My husband defrosted chicken thighs instead of breasts and that turned out to be a happy accident. Not only did the dish have a heartier feel, but the thighs also made it easier to roll up the prosciutto. Glad to know it's versatile!

yuk, not so good

This recipe was great. I prepared the rolls ahead of time and it was a snap to cook once our guests arrived. I used fresh sage because I had it on hand. Be careful not to add too much salt when seasoning

Fabulous! I made this for dinner tonight. It was so easy and so delicious. Will definitely make again to impress company over for dinner.

This is the first recipe on this site that we were disappointed with. I followed the recipe exactly although I scaled this back to four servings. We like garlic, but this was waaaay too garlicky for us. There was also way too much sage. I had not used proscuitto before and I lightly salted in the two places in the recipe. It was way to salty. If I were to make this again, I would cut back on the garlic, sage, salt and Prosciutto. At the cost of the prosciutto over a dollar an ounce, it is unlikely I would do this again. Wife said to go back to the chicken cordon bleu with the ham, cheese and seasoning. Sorry.

Very tasty, but too garlicky. We followed the recipe to a T and would make the following changes: half the garlic and use twine instead of toothpicks for better browning on all sides (seal in moisture, too).

This recipe was great change of pace from the regular, "bland", chicken breast. I used "Italian" prosciutto from Costco. This recipe was very tasty and my wife said it was "fine dining" quality. I will definetly make this again!

This was tasty, though I used too much fresh sage. Next time I won't put sage inside the chicken roll. I would use 1-1/2 slices of prosciutto next time. I put shredded mozzarella in the roll. I cooked the chicken in half butter and the remaining olive oil and garlic mixture. Tasty and easy.