Reviewed: Jul. 20, 2004

This was way too garlicky for my taste.

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COOKINGQUEEN75

Cooking Level: Expert

Home Town: Greenville, Ohio, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: May 29, 2004

This was good! However, I made it for 2, but I did not change the ingredients of the sauce part and I'm glad I didn't!!! There's a nice amount to put on the chicken after you cut it up and it's a very nice flavorful sauce.

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DECAR48

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Reviewed: May 11, 2004

My family and I truly enjoyed this recipe. It was a little salty, and took longer to cook than I had anticipated, but we will definitely add this to our "dinner rotation!" The chicken had a very nice flavor, and my 5 year old even asked for seconds!!

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MISTYWISE

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Reviewed: May 6, 2004

It was verry good, but the proscuitto ham made it a bit too salty. I rolled it with a spear of asparagus in the centre which added a nic touch of green. We are not really rice fans, but I served it (with the sauce as suggested) on a bed of wild and brown rice with butter, chopped green onions and frozen petite peas.

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Alpha

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Reviewed: May 6, 2004

This is an awesome recipe - very tasty. Everyone loved these. A single one of these is much more filling that what you would think. I used the same amount of ingredients called for, but spread it over 8 pieces of chicken. I doubled the wine/sauce - when I realized how good it was, I knew everyone would want extra. The key is having the chicken pounded very thin - I was able to roll these without toothpicks. Then I moved them to the pan and cooked them well on the bottom where the roll is seamed before turning - this ensured that they stayed together. After that, I was able to turn them onto the other sides to finish cooking.

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BALL7068

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Reviewed: Mar. 8, 2004

This recipe is delicious - especially with added mushrooms! I also changed a few things to cut down on the fat content. For 3 chicken breasts I mixed 1 1/2 teaspoons olive oil with 1 Tablespoon minced garlic. I brushed this on both sides of the chicken then sprinkled both sides with black pepper - no salt (the prosciutto has enough salt). I then wrapped one piece of prosciutto around each chicken breasts - I didn't roll up the chicken. I pan fried the chicken in 2 tablespoons of butter until brown on both sides. I then removed the chicken from the pan, deglazed the pan with about half of the white wine, added one can of sliced mushrooms and cooked for a little then added the rest of the wine. I then put the chicken back in the pan, covered it and simmered until the chicken was done. To thicken the liquid I mixed 1 1/2 tsp cornstarch with 1 1/2 tsp cold water then added to the pan. I also added a little chicken broth to make more of the yummy gravy. Spoon the mushrooms and gravy over the chicken and it is delicious!!!

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SRYAN1

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Reviewed: Feb. 25, 2004

Salty. If I had to do over again, I would not add any additional salt to the recipe. The proscuitto takes care of it. Husband doesn't like sage very much but I do and thought the recipe was great. He thought there needed to be cheese added to this. He liked the other version I made better (see reviews). Anyway, this looked beautiful on a plate when you slice into the breast. I could see using this recipe as an appetizer, small slices on a tray maybe with toasted pine nuts tossed on top.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Dec. 29, 2003

I listened to another reviewer and did not roll the chicken breasts. After cooking in a skillet I layered the chicken with a couple pieces of spinach, a slice of prosciutto, and a slice of mozzarella.I also added some lemon juice to the white wine sauce. I didn't want a thick sauce and did not use any cornstarch. This recipe was delicious! Served it with white rice.

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KIRSTENS18

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Reviewed: Nov. 17, 2003

This had a really great wonderful flavor! The only changes I made was instead of rolling the prosciutto in the breasts, I pan fried the breasts, then put the prosciutto on top, and then a slice of mozzarella on top of that and let it melt and get gooey. I will definitely be making this again!!

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Irlandes

Cooking Level: Expert

Home Town: Charlestown, Massachusetts, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Oct. 29, 2003

this is very similar to another recipe i've tried before, except it had asparagus rolled up inside as well. it was good! i'm not good at pounding the chicken out thin enough, so my rolls kind of came un-done - which was easily solved by holding them together with toothpicks. just have to remember to remove them before serving!

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Michelle H.

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Sep. 15, 2003

This was delicious! Listening to other reviews, I did not add any salt and I put provolone inside the rolls. I would make another recommendation, too. When the chicken is browned, I would remove it from the pan, use some of the wine to de-glaze, then add the cornstarch (I use flour) to make a roux to begin the sauce. Then add the rest of the wine and some chicken broth. Cook until the sauce starts to thin and return chicken to pan.

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SHAZT

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Reviewed: Aug. 26, 2003

This was really tasty. I used much less garlic, butter and oil and thought it came out great. The prep time was more like a half-hour for me though, and I cook every night.

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Susan K.

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Reviewed: Aug. 26, 2003

Great Recipe......easy too! My husband, a picky eater loved it too!!! I am always looking for something new and I recommend giving this one a try!

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JENREX

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Reviewed: Aug. 7, 2003

i loved this one, a keeper

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HPYEVRAFTR

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 5, 2003

I skipped the sage in this recipe, and it still turned out great. I browned the rolls in 1 tbsp of olive oil + 1 tbsp of butter. After browning, I dumped out excess fat before deglazing with about 1/2 cup of wine. I then added about 3/4 cup of low salt chicken broth and simmered for 10 minutes before throwing in 1 1/2 c. of zuchini (chunked up) and simmering for 5 more minutes. I removed the meat and zucchini from the pan and added a little cornstarch to thicken the sauce-and served everything over farfalle pasta. I used real Italian proscuitto!

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SALLY G

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Reviewed: Jul. 31, 2003

Great recipe and very easy. My 19 year old loved this. I served this with fresh steamed spinach and poured sauce over chicken, spinach and pasta. Slice the chicken on a diagonal and fan out for a pretty presentation.

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EVENINGELK

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Reviewed: Jul. 28, 2003

This is a great recipe. I've made it twice now and the second time I had some provolone cheese and I put a slice in with the other ingredients. It was wonderful.

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CALLINN

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Winter Garden, Florida, USA

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Reviewed: Jul. 28, 2003

I LOVE this recipe. The flavors go so well together, and making it gave me great ideas on how to experiment with other dishes. The rolls look so pretty too, it is a good recipe for company. Thickly chop up some summer squash and zucchini, add them to the simmer towards the end, and then serve all with tri-colored pasta coated with extra virgin olive oil. YUM! Thank you Sue!

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CAROLINEL

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Reviewed: Dec. 23, 2002

This is a VERY flavorful dish. (If you don't like salty, be sure not to add any salt, as the prosciutto is quite salty.) The resulting sauce was excellent over angel hair pasta. The sage really adds nice flavor.

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Lois Lane

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Reviewed: Nov. 22, 2002

Not bad dish... the only thing I suggest is to go to a real Italian deli and get REAL procuitto!! Make sure it's imported from Italy (it will be saltier so cut down a little on the added salt). I've tried using both kinds (cheap and expensive procuitto) and it was definitely better with the good stuff!!

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CookingJenn

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Saltimbocca alla Pollo

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