Reviewer:

diane

Reviewed: Jan. 23, 2013

This is an awesome meal! I used Knorr's pesto in a packet and it still was amazing.

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Reviewer:

Bronson

Reviewed: Jan. 23, 2013

I cut the recipe in half for the 2 of us and this was delicious just the way it reads. I will make this again. Nice flavors.

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Reviewer:

Lyman

Reviewed: Jan. 22, 2013

So good, so easy, and even the kids liked.

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Reviewer:

Sandymac

Reviewed: Jan. 22, 2013

This is delicious! Made it exactly as instructed, but pounded out the chicken first. I served with a pasta that had sun dried tomatoes, feta cheese, black olives, zucchini, and yellow squash mixed with olive oil. It was a major hit with the family - no leftovers!

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Reviewer:

Cindy

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Frederick, Maryland, USA

Reviewed: Jan. 21, 2013

I made this last night and it was excellent! I followed another readers advise and roasted red peppers, onions, and garlic. I pounded out the chicken and marinated it for two hours. I then placed the proscuttio inside the chicken with feta cheese and the roasted peppers. I tied it up and put 2 tablespoons on the top of each chicken roll. I served it with Angel Hair Pasta. Everyone loved it, Thanks for sharing!

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Reviewer:

tcorder

Home Town: Mesa, Arizona, USA

Reviewed: Jan. 21, 2013

Substituted bacon for prosciutto and it was amazing. The chicken was so moist and tender. Definitely a keeper.

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Reviewer:

Lesley Maria

Cooking Level: Expert

Home Town: Durham, Durham, England, U.K.

Reviewed: Jan. 19, 2013

We really enjoyed this! I made this with a slight variation: A reviewer mentioned that she didn't like the texture of the prosciutto cooking on the outside so I decided to cook it on the inside. I pounded the chicken breasts even, dusted them with garlic powder and a bit of freshly ground pepper. I spread just one tablespoon of pesto on each breast [I love pesto but didn't want it to overwhelm the dish], a slice of prosciutto and then 2 thin slices of smoked gouda per breast to cover the prosciutto. I rolled it up and secured it with a toothpick and put it in a greased glass baking dish in the fridge, until I was ready to bake it, which I did later at 350 for 25 minutes. I was afraid the cheese would all melt out but the gouda held it's shape. The flavors went together wonderfully. I would encourage lovers of this recipe to try it with the prosciutto and pesto inside.

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Reviewer:

MysticYoYo

Cooking Level: Intermediate

Reviewed: Jan. 19, 2013

Only one word for this--AMAZING!!! And the house smelled so great while it was cooking too...will definitely make this again (and again and again!)

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Reviewer:

ewenity

Reviewed: Jan. 19, 2013

Reviews are to let others know how you liked a dish or not. To give a recipe 1 star because the picture is not to your liking and without even trying it is just plain rude. Delicious and thank you for sharing.

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