I'm really rating my version of this recipe because I think it would have been bland had I not made the following modifications: 1) I pounded out the chicken breasts 2) rubbed pressed garlic onto the breasts then placed a layer of fresh whole basil leaves and then the prosciutto on top and rolled up the chicken securing it with toothpicks. Also after frying/browning the breasts I noticed my largest breast still wasn't done so after I poured in the wine I covered it to steam a few minutes to help it finish cooking. I then removed the lid so the wine could evaporate. Anyway the flavor was really amazing--very bold and fresh and the garlic taste wasn't overwhelming at all (but then again I'm a garlic lover). If you're like me and not keen on bland food definately spice this recipe up a bit by seasoning the chicken before you cook it; especially since provolone is a very mild cheese and once it's melted you can hardly taste it. I will for sure make this again.
As written this would not have been very exciting. I've eaten this dish in restaurants so I knew what I was looking for. I seasoned the inside of the breasts before adding both ham and the cheese. Once rolled I dredged in seasoned flour and browned in evoo and butter. I enjoy a sauce with my Saltimbocca so I removed the chicken to a casserole dish added flour to the pan to make a roux then added chicken broth white wine and seasonings. I felt the chicken needed to tenderize and cook a bit more so I poured the sauce over the chicken and baked in the oven for about twenty minutes. Definitely a good start to what turned out to be a fabulous dish. Thanks.
I'm really rating my version of this recipe because I think it would have been bland had I not made the following modifications: 1) I pounded out the chicken breasts 2) rubbed pressed garlic onto the breasts then placed a layer of fresh whole basil leaves and then the prosciutto on top and rolled up the chicken securing it with toothpicks. Also after frying/browning the breasts I noticed my largest breast still wasn't done so after I poured in the wine I covered it to steam a few minutes to help it finish cooking. I then removed the lid so the wine could evaporate. Anyway the flavor was really amazing--very bold and fresh and the garlic taste wasn't overwhelming at all (but then again I'm a garlic lover). If you're like me and not keen on bland food definately spice this recipe up a bit by seasoning the chicken before you cook it; especially since provolone is a very mild cheese and once it's melted you can hardly taste it. I will for sure make this again.
My husband really liked it! I sauteed garlic in olive oil first and then I rolled the chicken breast with the prosciutto in the middle of it- then added 2 Tbsp. margarine and finally added the white wine.. Excellent!
I love chicken saltimbocca but not the way this recipe is written. I filet the breast into 2 halves (otherwise it's too much chicken per roll). Roll from outside in - chicken cheese (I like havarti or horseradish cheddar instead) prosciutto herbs (sage or basil) - and secure the whole thing w/ a small bamboo skewer. If prosciutto is on the outside it dries out too much and the flavor gets lost so all you can taste is salt. Sprinkle each roll with olive oil salt and pepper and brown the chicken a bit before putting it in the oven to bake. It's the most amazing thing ever even the leftovers taste good.
The first time I made this I followed the recipe exactly and it was only alright. I made last night for a second time- changed a few things and it was great! I flattened the chicken and put pepper and italian herbs on it before adding it to the pan-- and I only used a little butter and olive oil instead of ALL the butter suggested. When the wine was almost all evaporated I put the whole skillet under the broiler to gt some color on the cheese- then served it over a bed of fettucine alfredo-- grrrreat!
Favorite recipe of the night! I cannot remember whether I poured the wine in the pan or not (may have drunk it instead) anyhow it didn't matter because it was delicious. I went ahead and flipped the chicken over onto the proscuitto side and let it cook. Didn't flatten the chicken breasts though next time I will. Let some olive oil heat up then added a reduced amount of butter then the chicken breasts topped with a little ground sage. Finally I used shredded mozzerella instead of provolone. I am looking forward to the leftovers today. I think they will be yummy as chicken sandwiches with a little dijon mustard.
I'd definitely make this again. I agree that the chicken breasts should be pounded for more uniform cooking and easier handling. I did rub them with a little sage before putting the ham on as others have suggested and used much less butter than 1/3 cup. 1 cup of wine turned out to be too much though probably because the pounded breasts cooked faster. I ended up pouring out some of the liquid before adding the cheese. Next time I will try using 1/2 the wine and add more if needed.
A good start but not so great without some extra work. First off I pounded the breast thin. Dredged them in seasoned flour added garlic and mushrooms to the pan when I was frying and let them steam with the lid on once I added the wine. Delish!
I sliced 2 breasts lengthways so I ended up with 4 pieces. I then wrapped the prosciutto around the breasts and cooked them in the fry pan. I added the wine and placed the cheese on top of the cooked chicken to melt. I tasted the sauce and there was something missing so I added a chopped clove of garlic and a tub of tomato paste - the result was outstanding! The sauce was wonderful over the chicken and if I had made extra would have been excellent over pasta. With this simple change this recipe is amazing!!
