Nutritional Information

Awesome! I have made this for my boyfriend and friends several times; they say it is restaurant quality. I bake this in the oven at 350 degrees for approx. 45 minutes then pour the wine and chicken bouillon mixture on top of the chicken cover with foil and continue to bake for another 10 minutes. The wine just makes this recipe. Try it you will not be disappointed!

This recipe is definitely worthy of 5 stars as is and have made it numerous times to validate the rating. However I couldn't resist experimenting..... For a little variation I added fresh spinach laying it down against the chicken then the ham and lastly the cheese to lock it in so it doesn't ooze out as many reviewers have notedl! Also instead of adding the paprika to the bread crumbs I added it to the gravy along with a 1/2 tsp of garlic salt. NOTE: To cut down on the fat I put the chicken straight into the oven skipping the browning and made the "sauce" on the side. Absolujtely wonderful!!!! HELPFUL HINT: For those of you that live in the state of Texas or the South try the "Four Sisters and a Brother" roasted garlic bread crumbs! www.4sistersandabrother.com. It absolutely made this dish and no I have NO affiliation with this site they just make an amazing product that I can order on-line that enhances the flavor of this recipe....

Okay the question is to review this recipe not to change to your ingredients. If you want to post your recipe do so but leave this one alone!

Excellent chicken recipe! I baked mine in the oven at 350 degrees for 35 minutes. I also pounded the chicken down first and rolled it in flour then dipped it in egg and then bread crumbs. Everything seems to stick better that way. For the sauce I whisked together 1 cup of cream 1/2 cup of dry white wine 2 tsp. chicken bouillon 1 1/2 tbsp. of cornstarch and 2 tbsp. of butter.

This is a great recipe. My Changes: -I did the suggested 1/2 butter 1/2 olive oil with a small amount of garlic. -When browning I browned one side then removed toothpicks and turned them over (they were done enough to do this) -when stuffing I rolled some of the cheese in the ham to keep from seeping out. -I added a little oregeno to the inside of the breast before adding cheese and ham -I used provolone cheese -I recommend adding parsley to them sprinkled over top for a good look. -Also when folding I created lips around the ends and then folded in half to keep some cheese in. -I also butterfly the breasts and pound those that are uneven. My girlfriend loves this recipe. Goes great with most anything. Especially roasted rosemary potatoes or a simple white Chedder shells from pasta roni if you want an easy side. Update: I make this all the time now. Instead of using Toothpicks I use Dried Spaghetti! That way it'll cook and you do not have to worry about taking them out or losing them!

This is a huge hit whenever I make it. I did use some of the suggestions by others: After rolling the chicken up I rolled them in a panko/bread crumb mixture with the paprika instead of using flour and used 1/2 butter and 1/2 olive oil when browning the chicken but after they were browned I took them out of the pan and put them in a casserole dish to finish cooking. I then made the cream sauce using the drippings and ladled it over the finished chicken. You have to make extra sauce... everyone wants more. OH! Also I tied the rolls with kitchen string I got from my butcher...much easier to manage. I cooked this for my folks on Mothers Day and even my very picky father asked for the leftovers! FANTASTIC! Update: my parents and boyfriend want me to make this for Christmas Dinner for all the relatives... all 30 or so of us!!:-)

This recipe does not deserve 5 stars it deserves 10!! This was absolutely delicious!! I followed some of the suggestions from others. Found it easiest to cut a slit in the middle of my thick chicken breasts to stuff them wrapped the ham around the swiss cheese to keep it from oozing out the sides tied the chicken breasts with string dipped in egg wash and rolled in bread crumbs fried on both sides in butter/olive oil mix removed from pan and put in baking dish and baked at 350 for 30 minutes. At the same time added chicken boullion and wine to same pan I cooked chicken in and let it simmer while the chicken baked then added the cornstarch/whipping cream and turned up heat to thicken. This was by far one of the best dishes I have ever made and very easy! 10 STARS!!!

I have made this recipe many times and love it each time I made it. The last time I tried it however I used proscuitto instead of ham. I didn't like trying to keep the ham rolled up in the chicken and thought the proscuitto would be easier. It was! And the flavor was way better than when I used ham. I also substituted boneless skinless thighs for the breasts. The boning process makes a perfect place to put the cheese and ham plus the flavor of the thigh is better in my opinion. Great recipe!!

This was great. I loved it. My guests loved it. I took other reviewers' tips and used Panko breadcrumbs in place of the flour to coat the chicken after dipping in an egg wash. I also tied mine up with cotton string (you can cook with 100% cotton string!) This was a lot easier than I expected. I took a lot of pressure off of myself by pounding the breasts out thin and rolling them the night before. I'm glad I did that took some practice! Definitely fold the cheese into the slice of ham first make a little pocket. It kept it from running out of the chicken!

Not sure if I missed the mark on this one but this recipe was so bland. I make every recipe on this site exactly as stated so that I can give a proper review versus reviewing it based on all these "alterations." This would've tasted way better had i put the sauce on. Easy to make though! I'm almost too turned off by the result that I don't even want to try the "alterations" others have suggested...