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Chicken and Ham Rolls with Spinach Recipe

Chicken and Ham Rolls with Spinach

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Average Rating:

Total Reviews: 69

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  • on April 24, 2011

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    the whole family loved it. The flavor of the chicken was great. Will definitly make it again

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  • on November 04, 2007

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    Seriously, this recipe is amazing. I had a bit of trouble getting the rolls to stay together, but they cooked fine regardless because they went in the oven. And wow, the flavor is incredible! The gravy is very simple yet really adds a lot to the dish. Only change I might try in the future is maybe putting the spinach inside the rolls instead of on the side - could be an interesting twist.

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  • on September 21, 2007

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    It was good, it is just a different version of the cordon bleu, just without the breading ans with some sauce. The ham definitely gives a different taste to it though

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  • on July 10, 2007

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    I substituted the Fontina cheese for Provolone, and left the Sage out. It was delicious!! Try it out! Very easy to make.

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  • on July 06, 2007

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    I made this over the winter for a dinner party. Everyone loved it! I changed the recipe a little though - I breaded the rolls and baked them in the oven and then made the mushroom sauce on the stove top. It turned out great.

    Tip: Have the deli slice your Fontina cheese - its soft and very difficult to slice.

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  • on April 10, 2007

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    it might have worked out better had i had the brests. i thought thats what i had in my freezer but it was strips, so the "rolls" didn't work that great. but as far as taste it was pretty good, my finance liked it, i thought it was just okay.

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  • on March 31, 2007

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    these rolls are easy and oh so yummy
    I highly recommend sampling this recipe
    low carb as well!!!!

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  • on March 29, 2007

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    This is a great recipe to prepare for company. You can make it ahead of your guests arriving and it's easy to keep everything warm in oven (covered with foil so not to dry out and easy to dish up....all your food groups are there, aside from a little fruit or dessert. :- WARNING....be careful with adding salt! In my opinion the proscuitto and cheese have enough salt. A little added to the spinach is fine but, to be on the safe side let your guests add their own.

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  • on March 28, 2007

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    This was a big hit with my hubby and mum. Very flavorful but simple to make. Recipie says you can make them big or small. Will make them small next time as one big one was too much for most eaters with all the filling. I'm not a mushroom fan so I made a white wine cream sauce instead. "Yum!", as Rachel would say. Prepped the chicken early in the day, then browned it, spooned out the excess oil and baked it in the same pan. Will definitely serve this for company.

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  • on March 27, 2007

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    This was so easy and great tasting. Everyone loved it.

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