Reviewed: Dec. 4, 2007

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.

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RUKLIN

Cooking Level: Intermediate

Home Town: Corning, New York, USA

Living In: Glenview, Illinois, USA

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Reviewed: Dec. 4, 2007

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!!

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Sherri

Cooking Level: Expert

Living In: Petal, Mississippi, USA

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Reviewed: Dec. 3, 2007

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!

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DJP

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Reviewed: Dec. 3, 2007

a lovely recipe but I don't think the picture is the right one!

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tabbykitten

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Reviewed: Dec. 3, 2007

This is a wonderful, very authentic version of veal saltimbocca, deserving of five stars. I am always amazed when reviewers completely change the recipe and then rate it low, as though they made it as described and it wasn't good. This recipe requires real prosciutto and is better with fresh sage, which can grow outdoors all year in most of the USA. Try it without loading it with cheese -- it's a delicate dish. Maybe a little Parmesan sprinkled on top before serving.

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ItalianFoodie

Cooking Level: Expert

Home Town: Aliquippa, Pennsylvania, USA

Living In: West Chester, Pennsylvania, USA

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Reviewed: Oct. 22, 2007

very good. I used fresh sage leaves instead of dried and it was fabulous.

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ALYSEWINE

Cooking Level: Expert

Living In: Paris, Ontario, Canada

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Reviewed: Aug. 8, 2007

Of course, I tweaked it a bit by adding provolone cheese and topped with some sauteed baby portabella mushrooms. Very good dish but a little winey tasting. Husband liked the wine taste says it was a refreshing change. I would agree.

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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Jul. 14, 2007

This was just lovely with a few minor changes I made the second time around. Flattened the chicken, seasoned and added prosciutto (this is classic, don't sub w/ ham) and then folded over once and pan seared in oil. Once brown but still raw inside, remove chicken & add the fresh sage to the pan, sort of frying it. Sage really comes out when you release those natural oil... no bitterness. Finish the sauce and THEN add the chicken back to simmer. Made some stuffing with this to go with the sage flavor. REALLY REALLY GREAT DINNER... I used to hate sage.

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Laura Jean

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Aug. 19, 2006

I made this recipe for my family and we all really enjoyed it. FYI - I also tried it with chicken thighs but it came out too greasy.

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Richard Russell

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2006

Yummo! Even try it with pesto in instead of sage.

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lisag2224

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Mar. 15, 2006

This was a nice dish, but nothing fantastic. I scaled the recipe to two servings and changed a few things. I reduced the amount of garlic used (used two cloves for two chicken breasts) and instead of using prosciutto (I didn't have any), I used regular ham (very thinly sliced). Lastly, I also didn't have any fresh sage, so I used dried (which also added a nice flavour). The appearance of the chicken was beautiful (worthy of guests), but the flavour was nothing special.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Jul. 2, 2005

I made it and then a couple of days later went back to rate it and I couldn't really rememeber what it was - so I suppose there is your answer. I had to look back at the recipe and then it was like .. "oh ya - now I recall - so for me it was not really memorable but good every day stuff

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MINALEWIS

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: May 12, 2005

This was delicious. I didn't roll the chicken, but instead placed the prosciutto on top of the chicken. That way I didn't have to worry about the roll coming undone, or the toothpicks. It turned out wonderful. I also added some fresh mozzarella on top. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Mar. 13, 2005

This was a great recipe. I added thyme and oregano to the spice mixture. Pretty easy to make, but a bit time consuming (preparation). And it took a little longer than specified to cook the chicken through. Served with rice, and it was a big hit.

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figment_jii

Cooking Level: Expert

Home Town: Santa Clara, California, USA

Living In: Davis, California, USA

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Reviewed: Feb. 3, 2005

Very good and pretty simple, I thought the white wine sauce might be a little one dimensional, but it was tasty.

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KazMc

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Reviewed: Jan. 11, 2005

My family loved it! Next time i'll add some cheese before I roll it up. Great recipe!

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MELISSA WEINGART

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Reviewed: Jan. 3, 2005

Turned out wonderful, wife loved it! Thanks Sue!!

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DSTEFANI

Cooking Level: Expert

Home Town: Parsippany, New Jersey, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Nov. 22, 2004

This was FABULOUS! I made if for four 26-year-old men, plus myself, and we all loved it! It was easy, tasty, and satisfying! It tasted like authentic Italian chicken saltimbocca. I will definatly make this again!

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hilary.h

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Reviewed: Nov. 18, 2004

This was not as good as I thought... Kinda bland.. If I'm going to stuff a chicken breast like this, I'd rather just throw in some cheese, bread it, bake it, and call it chicken cordon blue instead.. :) Overall, it's a classy meal with delicate flavors, but I won't be making it again.

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