Chicken Saltimbocca

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This was excellent. Thanks to the reviews who said to limit the salt and add a cup of white wine to the sauce. Delicious. I also browned in the pan and then baked at 375 for 15 mins. Kids and guests loved it. Prep work took a little while, but will definitely make it again. Served it with asparagus and risotto. Yum.

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Excellent! I sauteed onion, garlic and red bell pepper and added to spinach. Totally impressed my guests and they loved it.

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Love Giada and this recipe is to die for. Have fixed it a number of times and everyone loves it. I make a light gravy with the broth by adding lemon juice, flour, and butter to make a rue. Thanks for another winner Giada

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Great recipe! Like the other people I did not add salt, but seasoned the chicken with pepper. I also added 1 cup of white wine with the chicken broth and lemon juice.

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I loved this recipe! It was fairly easy to make. It took a bit of time to pound out the chicken and assemble the roll ups. Mine didn't look as good as Giada's though haha. As other reviewers commented, it did come out a bit salty. Next time, I would omit seasoning the chicken breasts because the prosciutto was salty enough, along with the parmesan cheese. I thickened the pan sauce a little with some butter, flour and chicken stock [made separately] because I served the chicken with egg noodles as a side. The chicken was very moist from cooking it in the stock and it was simply delicious. Good one, Giada!

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This was really good! I have only one criticism and that is the salt. This is the one and only reason I deducted a star. (Please note that I love salt. I will most certainly make again, but I will not add any salt to the spinach or to the sauce. There was plenty between the prosciutto, parmesean and stock. Really! Trust me! It was fabulous with risotto!

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Love it! Will make again!

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Easy and tasty! Steaming it with the chicken stalk made the chicken very juicy and tender.

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Simple... and amazingly good! Make sure you simmer your sauce down at the end.

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Not only was this an excellent but was very fast to make for an excellent weeknight dish. Thank you Giada.....