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Florentine Prosciutto Wrapped Chicken Recipe

Florentine Prosciutto Wrapped Chicken

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (65)

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Average Rating:

Total Reviews: 65

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  • on January 25, 2013

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    My family wasn't too impressed, too garlicky, and I agree with previous reviews, the prosciutto was hard to work with, kept ripping. I guess I am not much of a prosciutto fan because it tasted too "gamey" to me, perhaps if there is a sauce or breading. Sorry Rachel... We can't love everything you make I suppose, but we love you and all your shows anyway!! My son LOVES your pans. Keeps trying to make me buy them! Maybe one day when mine wear out.

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  • on January 13, 2013

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    I was a little nervous to make this based on some of the reviews that the chicken did not cook all the way/was dry. 20 minutes was spot on for me. The chicken was cooked through completely and it was moist! (I decided to pound the chicken after butterflying it. I seasoned the chicken with garlic powder and pepper.

    I would agree with other reviewers that this seems like it could use a sauce. (The filling isn't especially creamy as it has more spinach than cheese. I think this dish is best if you pair it with Rachael's 'Spinach Fettuccini with Gorgonzola Cream Sauce' recipe from this episode. Serve the chicken on a small pool of the cream sauce. (Since I did this, I did not drizzle the chicken with EVOO. I'll be making this again! Delicious and more impressive looking than the amount of effort actually required!

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  • on December 06, 2012

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    Being an Italian and knowing prosciutto is on top, I knew I had to try this. This recipe is excellent !! I omitted the nuts and made my own version of this chicken by brushing it lightly with Italian dressing and extra virgin olive oil before I baked it. I put parmesan cheese mixed inside with creamy spinach to give it taste and did not use ricotta because you never know if it makes the stuffing taste sour. It took about a half hour not 18 mins like it says but overall the prosciutto came to a nice crisp!! Would definitely make this again . My boyfriend loved it!! Delish!!

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  • on June 06, 2012

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    We loved this recipe. It is quickly becoming a goto in our home, I serve it with the gorgonzola cream sauce that RR made.

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  • on May 20, 2012

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    it's very good! well done..

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  • on July 12, 2011

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    Had spinach and chicken in the fridge so this seemed like the perfect recipe to use up these ingredients. The only thing I didn't add was the nutmeg which may have been a key ingredient, but nevertheless did enjoy it. I did feel it needed something else. We figured it was something spicy, so I spiced it up by eating it with some hot sauce. I had a green tangy spicy sauce and my boyfriend had sriracha which was also pretty good. I think that was the flavor it was missing. We had leftover filling and plan try to make stuffed pasta with it tonight.

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  • on May 29, 2011

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    I love this recipe. The store only had creamed spinach the first time I bought the ingredients and I think it made everything more moist and delicious. The chicken is in the oven now!!!

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  • on May 23, 2011

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    Nothing spectacular about this chicken but it was pretty good. Loved the nutmeg flavor!

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  • on May 19, 2011

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    I would order this again. My wife cooked this yesterday and we both liked it very much. I took the dish out of the oven in 20 minutes like we were instructed. Next time I think we will only cook for 18 minutes, it was almost too dry for me. Also next time I will add a few shots of hot sauce to the stuffing, I believe this will add more flavor to the stuffing and not take away from the flavors of the chicken and ham.

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  • on January 03, 2011

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    Made this tonight. Had no troubles with any of the steps. Served it on top of Orzo, both my husband and I loved it. Will definitely be making it again. I read the reviews before making it and although i can appreciate everyone has different tastes, honestly I thought it was amazing. Tomorrow night i'll be trying the Super Scampi

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