Reviewed: Jan. 26, 2010

I skipped the hazelnuts and mushrooms and made this as a pasta sauce - it was great!

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4 users found this review helpful

Reviewer:

Marilyn

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Cooking Level: Expert

Home Town: Rowley, Massachusetts, USA

Reviewed: Dec. 17, 2008

I recently had friends over and I served this dish to them with the Gourmet Mushroom Risotto recipe from this site. We all thought it was out of this world. I added more spinach and prosciutto to the sauce. I disagree that more salt should be added. The prosciutto adds plenty to the dish.

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4 users found this review helpful

Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Jul. 6, 2008

This was really good. I do agree with some of the other reviewers. 1. You need to finely chop the hazelnuts (they are too big if you just use them right out of the bag). 2. Add more spinach. 3. Brown the chicken then bake in order to fully cook (mine were done on the outside but still really pink inside). The sauce is wonderful and it was a definate keeper in our house. Thanks for the post.

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13 users found this review helpful

Reviewer:

Momof2

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

Reviewed: May 7, 2008

really good... but hard to get the hazelnuts to stick to the chicken when cooking

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2 users found this review helpful

Reviewer:

tymber16

Cooking Level: Expert

Home Town: Lafayette, Louisiana, USA

Living In: Odenton, Maryland, USA

Reviewed: Apr. 2, 2008

I upped the amount of spinach, and added a little garlic. If I were to make this again, I would chop up the nuts more finely - I used them straight from the bag, and they were way too chunky. Otherwise this was a really nice meal - looked pretty, and had a great combination of flavors. Thanks!

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4 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Feb. 29, 2008

Needs more spinach, but otherwise very beautiful presentation for such a simple dish.

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3 users found this review helpful

Reviewer:

ag_roe

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

Reviewed: Feb. 26, 2008

How anyone can rank this recipe under 5 stars is beyond me. This recipe is a 10! There were no leftovers to my dismay, and I did brown and then bake my chicken. Hubby said THIS IS A KEEPER! I will probably hace to make it every week. This is a dish you will not get tired of.

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5 users found this review helpful

Reviewer:

WISSA3

Cooking Level: Expert

Living In: Antioch, California, USA

Reviewed: Jan. 30, 2008

I followed this recipe to a T(except doubling the cream)! It was yummy!!! I made it with spaghetti just like other reviews recommended, it was fantastic. I had leftovers for lunch the next day and I didn't love it reheated, so enjoy it while its hot!

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4 users found this review helpful

Reviewer:

llosmom

Reviewed: Jan. 2, 2008

I made exactly as stated. If prosciutto is used extra salt should not be necessary. While I was cooking the sauce I kept the chicken in a warm oven. Served with roasted asparagus and roasted tomatoes. Delicious, will make again.

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3 users found this review helpful

Reviewer:

ISHKABIBIL

Cooking Level: Intermediate

Home Town: Rome, Georgia, USA

Living In: Jacksonville, Florida, USA

Reviewed: Nov. 24, 2007

I have made this a couple of times and have a hard time cooking the breasts without burning the hazelnuts. Next time I will brown, and the bake. Flavor is great, and the whole family enjoys this meal.

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3 users found this review helpful