Much like Chicken Saltimbocca, this is chicken smothered in parmesan cheese and rolled with mozzarella and prosciutto and baked in white wine.
Abby’s dish is just outstanding. We cooked it up because it made sense to use a cheese coating instead of breading to keep the dish moist. And in fact it worked beautifully. Do use fresh grated cheese, though. If you use a Kraft type product this dish will disappoint. We were concerned about the low temp of 325 but it keeps the dish moist and genuinely tender. You need to use a baking dish that’s big enough to put the rather bulky rolled portions in, though. You have to leave good room between them so the heat circulates properly. Otherwise the touching sides don’t leave the pink state. And you know those small portions of chicken that are found on the inside of the breast, sometimes called, “chicken fillet”? They cook up just as well using the cheese as your “breading” at this low temp, at the same time you cook the “real” dish…they are a delightful snack, too. A final touch you might consider is a few minutes of high heat broiling. It’s nice to get the top layer of prosciutto all the way to crisp. It’ll probably crisp up before you can really brown this dish though…so watch for that. Otherwise we highly recommend this dish, it’s terrific.
Read MoreI think this recipe has potential. I didn't like the raw garlic in the middle of the breast I think it needed to be cooked first or maybe add a little garlic salt to the parmesan before you roll. Another thing I didn't like was when I removed the chicken from the oven, the oil and wine separated and it wasn't appealing to see your dinner sitting in a puddle of oil. Oh yeah, I think the chicken definitely needs to be browned before you put in the oven.
Read MoreAbby’s dish is just outstanding. We cooked it up because it made sense to use a cheese coating instead of breading to keep the dish moist. And in fact it worked beautifully. Do use fresh grated cheese, though. If you use a Kraft type product this dish will disappoint. We were concerned about the low temp of 325 but it keeps the dish moist and genuinely tender. You need to use a baking dish that’s big enough to put the rather bulky rolled portions in, though. You have to leave good room between them so the heat circulates properly. Otherwise the touching sides don’t leave the pink state. And you know those small portions of chicken that are found on the inside of the breast, sometimes called, “chicken fillet”? They cook up just as well using the cheese as your “breading” at this low temp, at the same time you cook the “real” dish…they are a delightful snack, too. A final touch you might consider is a few minutes of high heat broiling. It’s nice to get the top layer of prosciutto all the way to crisp. It’ll probably crisp up before you can really brown this dish though…so watch for that. Otherwise we highly recommend this dish, it’s terrific.
Love this! I've made it twice and the second time perfected it, I think. After pounding the breasts, I cut them in half to make eight smaller rollatinis. Like another poster recommended, I covered them with foil for the first 30 min, then removed foil and baked another 8-10. The Penne Russo a la Vodka recipe on allrecipes is excellent with this. I served the vodka sauce over the chicken and over a side of pasta. It's a fantastic pairing! Definitely estaurant quality.
Love this! I've made it twice and the second time perfected it, I think. After pounding the breasts, I cut them in half to make eight smaller rollatinis. Like another poster recommended, I covered them with foil for the first 30 min, then removed foil and baked another 8-10. The Penne Russo a la Vodka recipe on allrecipes is excellent with this. I served the vodka sauce over the chicken and over a side of pasta. It's a fantastic pairing! Definitely estaurant quality.
This recipe was fantastic!!! If you rate this anything but 5 stars then you've done something wrong and try it again! If you used Parmesan cheese other than fresh dont bother to rate this recipe as I'm sure it would be bland, dull and tasteless. Kraft makes a "grate-it-fresh" Parmesan that comes with a container and can be found next to the shredded and blocks of chesses in most markets. Its easy, less expensive and VERY good cheese. I did alter it slightly for ease of cooking though did nothing to change the flavor.I use the garlic that is preminced in a jar (I always keep it on hand in the fidge) it's not as strong of a garlic taste (though I love garlic) so I sprinkled it with garlic powder before adding the cheese and procuitto. I also used a little less cheese because I bought the slices. I had the procuitto sliced VERY thin so I was able to roll 2 slices inside and then wrap 2 around the outside so I didnt need to use a tooth pick. The effect was delish, the procuitto browned and was somewhat crunchy like bacon would be! YUM The wine and oil gave it a nice subtle flavor. But remove the chicken to a serving plate as the pan is only meant for it to be COOKED in!
I am NOT a chicken fan. It's usually too bland no matter what recipe or variation I use. HOWEVER, this recipe is absolutely delicious!!! Just the smell of it in the oven clued me in that this dish was a keeper!!! I followed the recipe EXACTLY, rolled up the chicken and was done preparing it in about 10 minutes flat. My husband is picky and doesn't really like chicken either, but he ate every last piece and asked when we could have it again. I will make this a staple. The flavors blended perfectly and tasted like a dish I might order out to dinner. THANKS FOR THE AWESOME RECIPE!
This is a great and east recipe. I added some fresh basil leaves to the roll on top of the cheese. I also browned the rolls in a skillet with a little olive oil before putting them in the oven. I did not use the prosciutto on the outside. I did not want to overpower the flavor of the chicken. After baking I took the wine mixture which I added a little chicken stock and fresh minced garlic and shallot to, and reduced it on the stove top by half. I added some heavy cream and reduced to a consistency able to coat the back of a spoon. I removed from the heat and added a T of butter to finish. It was a great sauce to compliment the flavors in the chicken. I served it with some traditional risotto. My boyfriend loved it!
Out of all of the chicken recipes on AllRecipes.com, this is our favorite! My husband raved about how good this was. Usually, when I ask how a recipe is, he will say it is "alright." But he said this one was great ! I substitued ham for the proscuitto, and used a little less than was called for, and I had some provolone to use up, so I used half provolone and half mozzarella. I made this dish when company was over and served it with a chicken flavored rice mix and broccoli with hollandaise sauce. I will definitely make this again!
I think this recipe has potential. I didn't like the raw garlic in the middle of the breast I think it needed to be cooked first or maybe add a little garlic salt to the parmesan before you roll. Another thing I didn't like was when I removed the chicken from the oven, the oil and wine separated and it wasn't appealing to see your dinner sitting in a puddle of oil. Oh yeah, I think the chicken definitely needs to be browned before you put in the oven.
I just served this to my family tonight and have to tell you, it is one of the most fantastic, tasty, and easiest chicken dishes I have ever made! I used the thin sliced boneless chicken breasts instead of pounding out regular boneless chicken breasts and think this helped also with rolling because the chicken was so nice and thin. Thank's Kris for such a wonderful dish! My entire family raved about it!
Excellent recipe. The only thing i did differently was pepper each side of the chicken with coarse black pepper and add mushrooms to the pan when baking. Absolutely delicious!
Great dish! My wife does not like prosciutto so I substituted Boarshead sweet ham (thin sliced)for it. I drizzled the wine/olive oil sauce over the chicken before serving......... this is a keeper. We had it with acorn squash covered in brown sugar,nutmag and butter, with a side of peaches.
I made this dish for my family and it came out great. Even the kids ages 2, 4, 4, & 10 loved it! I followed the recipe as is with a few adjustments. The first being that I didn't use toothpicks to hold the rolled chicken together, but rather once I rolled them I pan seared the bottom and top of the chicken in a very little EVOO & butter before putting the slice of prosciutto ontop and into the baking dish. I also as suggested by another review, broiled the chicken for 5-10mins on HI to crisp up the prosciutto. I made a white wine butter sauce to put ontop of the chicken after I plated the dish. I will put up a recipe fpr the sauce.
Delish! Out of hundreds of recipe choices, I am making THIS again this weekend for a large dinner party because I know everyone will love it.
This dish was just OK for me. I would suggest using more prosciutto in the center of each chicken breast as that was really tasty! I would also use the triangular blocks of parmesan cheese for better flavor. The wine/oil combination "popped" as it heated in the oven, so maybe cover with aluminum foil and bake a little longer. Overall, I'd be willing to try this recipe again.
I love, love, love this recipe. It is so full of flavor and tastes divine. I followed it exactly and I personally wouldn't change a thing. Try it - you won't be disappointed.
This isn't the most beautiful dish, but what it lacks in looks it makes up for in taste. The whole family loved it.
Really great. Seasoned the meat a bit before I filled and rolled them and added a small piece of mozarrela to the top as well. I added a little pesto to mine and my hubbys but left the kids without.
Yep. Delicious! I seared the chicken first, then added the wine. Tossed in some sliced mushrooms, shallots and added cream right at the end for a tasty sauce. Yum!
Really good and easy! I didn't pound the breasts I butterflied them and then rolled them up top to bottom. I used jarred minced garlic with italian spices, about 1/2 tsp spread over each breast (not as strong as fresh). Provolone instead of mozz, will try it with the fresh mozz next time for sure...and sherry instead of white wine. SO good!
I did not have any toothpicks so I could not roll them. So, I just folded the chicken breast in half and made it like a stuffed chicken. Turned out great!
It's a family favorite. We make it once a week. I bake the asparagus at 350 for 1/2 hour first (on a cookie sheet with foil lightly oiled) and I coat the breasts with parmesan cheese (just like you would coat a chicken cutlet with bread crumbs). We use fresh mozzarella, lots and lots of it and no prosciutto (very expensive and it wasn't missed). Thank's Kim for sharing such a great recipe! Very low carb, excellent for Atkins
I made this for dinner tonight and it has potential to be a fabulous dinner. The raw garlic is a bit much, the wine and oil separate so it is very unappetizing to look at and it needs more of the prochutto. The ingredients go well together it just needs less of some and more of the other, very bland with the taste of garlic over powering all the other ingredients
Tasty and easy - I also added some cold water mixed with flour and herbs to the drippings and made a sauce with it. Very good.
This recipe is the best. My whole family loves it, even my 4 and 9 yr old.
I used the prociutto/mozzerella rolls that you can sometimes find in the cheese section and cut them up into pices to stuff the chicken. I also salted and peppered the chicken breasts before stuffing. This dish has really good flavor and my family liked it a lot. For those reviewers who didn't like the fresh garlic so much - I smashed the garlic with the side of my knife a few times while mincing so it ended up being more of a paste and rubbed a bit on each breast with my fingers. Note: I had some very different size chicken rolls so the smaller ones overcooked - I guess two different baking dishes would have been best in this case. Also, I degreased a little of the "sauce", added some capers, cooked it down a little and tried this over pasta - yum. I think I'll put capers into the baking dish with the chicken next time.
You can not skimp on the quality of cheese! With the cost of prosciutto and mozzerella, this dish is kind of price-y! But rich in flavor, and very easy to cook!
Quick, easy, yummy! I made this with a side of sesame green beans and it was GREAT! My fiance LOVES it. Definately on the regular menu for us.
This was delicious! Easy enought to make on a weeknight and enjoyed by my 2 picky kids! Will definitely make again.
We loved this! I did not change a thing. I poured the wine/oil mix in a pan added a splash of milk and some water/cornstarch mix, heated it until thickened and it made the most amazing sauce! Thanks so much for sharing this!
This was great, impressive looking...and so easy. My husband said "this ones a winner". I only wondered why you needed to shake parmesan on the chicken...it didn't seem to make much of a difference. I decreased the amount of butter used and it was still tasty. Be careful HOW much pepper you shake on the outside proscuitto...I shook too much and WOW was it hot! Fantastic recipe!
After reading the reviews, I sauteed the garlic and a few slices of vidalia onion in some olive oil and used that in place of the garlic and butter. I also added a lemon pepper rub on each side of the chicken before rolling (put this under the parmesan cheese) I used fontina cheese instead of mozzarella, which worked very well with the prosciutto. Instead of the 1/4 cup of olive oil, I used some leftover vegetable broth I had in the fridge. It took a little longer than 30 mins, then I thickened the broth/wine mixture with some cornstarch, broth and fresh ground pepper and poured that over the chicken. Served with linguine and roasted asparagus. Very delicious recipe, will make again!
Made it a few times, IMO 1/4 cup olive oil was too much, second time 2 TBs worked for me. I added fresh bread crumbs with the cheese as first layer on the meat interior, also used arrugala and shallots in the stuffing, (if and when I use spinach I'll saute it first) subbed virginia ham for the prosciutto. Had no problem with the garlic. Tied the rolls with folded strips of aluminum foil a la Jacques P. I did grate my own Parmesan and I subbed for the mozzarella according to what I had in the fridge. Easy to make, easy to improvise and impressive when sliced and served.
Taste aside... there must be a way to cut back and still retain the yummyness of the dish!!
If you have the time to roll all these babies up they turn out great!! The chicken stayed very moist. Thanks!!
This was very tasty and surprisingly easy to make. I used salami instead of prosciutto because that's what I had on hand and it worked well and I added garlic pepper seasoning along with the parmesan cheese. Also, I had no wine so I used chicken broth. I took advice from another poster and covered it with foil for 30 minutes and then took the foil off for 10 or more minutes until my chicken was done. It was moist and cooked to perfection. I cut thin slices from a block of mozzarella and it stayed inside the chicken with no leaking. I absolutely loved this chicken and will definitely make it again!
I just make with out rolling it up and it worked great. that way you skip the butter and extra cheese.
This recipe was amazing. To cut down on fat, I simply put the prosciutto on top of the rolled up chicken breasts and topped with a bit of the mozzarella. The kids ate it all and wanted MORE! Definitely making again.
This recipe was great. I prepared it with chicken tenders instead of chicken breasts, making 11 small wraps instead of 4 big ones. I then served it over bow tie pasta that was lightly coated in an alfredo sauce and served with garlic bread! It was a big hit!
I made this with the help of one my 9yr's. We had a blast making it together. Even my picky eater ate it! We served it with the Penne Russo a la Vodka like someone suggested and added fresh spinich to the chicken before we rolled. The whole meal was such a hit.
Everyone really loved the dish, the prosciutto makes quite the difference, I did not have fresh parmesan cheese so I just used grated and it still came out really good. Will definiately make this again. I had made 6 chickens and ended up baking it for an hour until it was done.
This recipe was outstanding! I used Colavita extra virgin olive oil and Chardonnay wine.
This was good, but not great. Can't figure out what I'd do different. Chicken was slightly dry, and somewhat flavorless. It was definitely filling, could only eat about 1/2 of a chicken breast. Maybe marinate the chicken before adding the ingrediants would help. Probably won't make again.
Okay! I'm lazy. Am always looking for something easy to make, and have my husband and son like it. Voila!!! This is it. Followed directions to a 'T' and it turned out great. The combo of the olive oil and wine (I used Chablis) made a most excellent juice. Great in the microwave the next day if you have any leftovers. Thanks, Kris for making my life in the kitchen a bit easier
This was a very tasty dish and even my husband loved it (and he doesn't usually like parmesan cheese). The only thing I did different was I seasoned the chicken breast with a little salt and pepper before coating it with the parmesan. Yummy, will make again . . . and again! Linda V., Elmhurst, IL
I made this exactly as the recipe stated. It looked great and smelled great, just not a recipe for my family as we rarely eat so much salt, that is all we tasted in the dish. If you're like me and have heart and blood pressure issues and have to keep the salt to a minimum, this is not the dish for you.
Eh. That's really all I can say about this. Like everyone else, I was expecting something really spectacular because of the rating. I found it bland, even though the chicken was coated in parmesan cheese. I didn't really like the taste very much, and my cheese kind of oozed out a little bit as well. Won't make this again.
I really liked this dish. The reason for the 4 star rating is because I changed a few things. I added parsley in the roll for color and then rolled them up, and omitted the minced garlic inside. I just was afraid that it wouldn't cook. Instead I added crushed garlic to the wine sauce and a little butter to the bottom of the pan for the oven. I also browned the chicken for a few minutes on each side to give it some color. The cooking time in the oven was shorter. It was a very good recipe. Thanks for sharing.
Restaurant quality recipe. Only changes I made was to increase the butter, (I dotted pats of butter on the outside too), decrease the olive oil, & increase the wine. This makes a truer wine sauce. Dust the rolls with a faint whiff of paprika to give them color. I added one can of artichokes, (not the marinated type), and served over ziti. Next time I think I will try adding some sun dried tomatoes, or mushrooms with marsala wine! Thank you for this recipe.
I served this at a holiday dinner. It turned out good. I did not put a whole piece of prosciutto on top. I sliced up thin pieces and put them on top of the chicken. The big change that I would make to this recipe, is to cover it while it is cooking. While mine turned out good, it was a bit dry on top. I will make again and cover with foil the next time.
This was very yummy! Two things to do differently next time. Add more salt and put the prociutto on top of the chicken after its cooked a little bit.
My daughter and I loved this recipe. We did a couple of variations: added rosemary to the parmesan cheese. And instead of mozzarella we used monterey jack. I like the ideah of adding different cheeses. We've decided to make this our new Christmas Eve traditional meal and use Pepper jack Cheese for an extra kick!
Will attempt to make again, but next time I will use less garlic. Also will use ham instead of prosciutto. I agree that the wine and oil mixture does not look very appealing after baking.
This was a great recipe that was both simple yet big on presentation and flavor. I sliced each roll and served on top of Penne Russo a la Vodka as another poster recommended. Delicious!
Man was this great! Had it for dinner last night and brought it for lunch today. I made honey roasted red potatoes to go with. I did have to cook mine for about an hour.
Delicious! The cheeses worked so well with the meat. Not only does it taste well, but the LOOK of it impressed my husband, too! I drizzled the wine sauce over the chicken a few times as it baked. The chicken turned out VERY moist. YUM!
This is just gorgeous. Made it for the first time for somewhat food snobby guests and they both raved about it, as did my incredibly fussy other half. Thank you for enhancing my culinary reputation!
I liked this, hubby did not. :( We both agree that the wine flavor is too overwhelming in the dish and if I make it again I will use chicken broth instead. This may just be personal preference b/c we both love wine but not so much in our food. Also, it took more like 45-50 minutes to cook all the way through. All in all I would love to make this again with some modifications. Also, I did not care for the raw garlic in this at all. I love garlic, but the raw garlic was overpowering in some bites. It's a good base recipe but needs some work in my opinion.
We categorize new recipes we try into "regular rotation," "repeatable," or "no thanks." We'll repeat this one! Was easy to make and for 2 people, I pounded one chicken breast and made 2 servings. With the cheese and prosciutto, this was a hearty portion.
This was one of the best things I've cooked. I didn't dredge the chicken in parmesan but just put it on the inside. I loved the garlic and the saltiness of the prosciutto in this, and I will definitely make it again.
This is a varieation on a chicken cordon bleu recipe that is easy to make and tastes great. My guests enjoyed it.
This was excellent and got rave reviews from my husband. The only thing I changed was I didn't put extra prosciutto on top. Thanks for the recipe!
Great recipe! I was up at the cabin this weekend and didn't have an oven, so I used the slow cooker. It turned out amazing! 3 1/2 -4 hours on high did the trick. I was only able to fit 3 rather large rolls in the pot, though. The only down side is that most of the cheese melted out of the rolls.
I made this for a dinner party and everyone loved it! I used minced garlic from the jar and put about 1/2 tsp on each chicken breast. I also increased the amount of butter for each one - I used a heaping teaspoon. All in all, a wonderful recipe. Thanks!
The only changes I made were to use provolone cheese and to cover the chicken for 20 min in the oven then cook uncovered for about 10 min. It still came out a little dry (I even basted the rolls with the oil/wine a couple of times while cooking). The chicken was bland tasting and all the cheese had oozed out into the sauce. IF I made this again I would marinate the chicken in something - maybe lemon and garlic - to give it some flavor. Also, maybe cut down the cooking time or keep it covered the whole time it cooks? It WAS quick and easy to prepare.
Amazing how moist the chicken ended up. It was not too rich, just a right blend of flavors.
This was amazing! My husband and I both loved it. It is a recipe worth making for company. I used grated parmesean and shredded parmesean cheese both (just because I had both) to coat the chicken. Love this recipe!!
try not to flatten the chicken so much in the first step. and cook it slower and for 5 min more. relax
I've made this several times and it is one of my favorite meals. My husband just loves it too. I followed the recipe and it turned out excellent!
Very good! I will definitely make this again. I used some fresh parsley and basil on top of the chicken, and it was delicious and gave it some color. Great!
As delicious as the recipe sounds, I was a little dissapointed with this one. For me the flavor just wasn't there. I made it almost exactly as written, the only difference being that I used a little less oil and a little more wine. I had to sprinkle salt on top of the chicken to get a better flavor, but even then it was missing something...I just don't know what.
This dish was fabulous and so simple to prepare. My family felt like we were back on the cruise ship!
Love it!!! One of my favorite chicken recipes. Made just as stated and everyone always wants more.
Very nice recipe! I'm not too fond of the way it looked when it was finished so I think next time i'll try and put the prosciutto & cheeses on the inside of the chicken.
My family really enjoyed this recipe. It was simple enough, but had great flavor. I definitely recommend this to everyone!
WOW! FOLLOWED THE RECIPE, ONLY COULDN'T FIND PROSCIUTTO, USED KRAKUS HAM (SLICED THIN) ON THE INSIDE, I FRIED THE HAM IN BUTTER TO RELEASE THE EXTRA WATER..DIDN'T COOK HAM FOR THE OUTSIDE..TURNED OUT PERFECT..WHO NEEDS TO SPEND THE EXTRA MONEY FOR THE HAM, COULDN'T TASTE THE DIFFERENCE...
This was pretty good but I thought it was lacking in flavor a bit. My cheese ran all over the place but other than that, all was eaten.
This was absolutely delicious. I wanted to try something in the 'gourmet' category and was expecting something difficult, but this took no time and all and can easily be prepared ahead of time and sit in the fridge until you're ready to bake. I agree with previous posters- grating your own parmesan is a must! thanks abby!
This is the first time I've been tempted to write a review of a recipe. Abby's chicken was absolutely fantastic. I used fresh mozerella and grated my own parmesan, and bought thin chicken fillets which didn't need any pounding. This will become a favorite "company" recipe.
not sure why everyone likes it so much, it is too boring, there just isn't enough flavor for me, and way too much effort for something that is only OK
I thought this was very delicious. I cooked this for my fiancee, her mother, and one of my friends and they loved it. I cooked it with bacon instead of prosciutto and I used almost 2 cloves of garlic. PERFECT!! I served it with broccoli also seasoned with a touch of garlic and pepper. A saslad consisted of lettuce, lots of tomatoes, parmesan cheese with plenty of almonds. I mixed a little bit of Rimano Parmesan dressing in the salad. Cheesy mozz/garlic bread added the final touch. This is a must try recipe. Cheesy and very filling, with just the right amount of garlic.
This recipe tasted great, and wasn't that hard to make. I didn't have the problems some had of "escaping" cheese. Having said that, I probably won't make again. My husband thought it was great, the flavors were fine, but just not my cup of tea, I guess. I would suggest that you mix the parmesan cheese with some planko bread crumbs, so that it stays on the poultry better. I grated my parmesan with a micro grater, which worksd great, but parmesan grated that way is very fine. It just didn't stay on well. Dipping in an egg first then the cheese would help it stick, too. Glad I tried it, though.
This dish was not bad but I would suggest to SAUTE the garlic first. I followed the recipe and the uncooked garlic was very bitter and over powering once you got to the garlic we couln't even eat it had to pick around bits and pieces that had no garlic and not much over powering. Think would of been alot better if garlic was suated and then added.
I have to say,This is pretty good.I didn't have the ham it called for so I used ham from the deli.It tured out just as good.What made it even better,I got the HUBBY to cook it!!!
Absolutely one of our favorites! Make sure to use REAL mozzarella...the flavor is so much smoother and nicer than when using shredded processed cheese. Will make again and again!
I was disapointed with this recipe after reading the great reviews. i found it to be a bit bland..nothing to exciting and a lot of prep time.
YUMMY! Used turkey bacon as a substitute since one member of household doesn't eat pork and was still pleased with the flavor. Very nice. Not sure how some peoples are coming out dry... ours was definitely moist.
I was bothered by the amount of oil on the bottom of the dish. I didn't like it as much as my husband did. He loves Cordon Bleu, so I made it for his taste. It was too heavy and oily for me.
