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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

Showing 11-20 of 65

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  • on October 19, 2010

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    I didn't used the prosciutto. I also grilled the chicken instead of baking it. I poured a creamy sauce made of pan drippings over the chicken and that made it taste moist.

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  • on October 13, 2010

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    Took almost 40 mins to cook the chicken since it was not done after 20 mins. The filling was okay, I felt it needed something else, was kind of tasteless. I was disappointed.

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  • on August 23, 2010

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    It was really easier than i thought and it looks sooooo good!!!!
    I made it without the pine nuts, I also used turkey bacon instead of the prosciutto, added some chopped onion into the stuffing and also baked it for 25 minutes. I was ready to prepare some gravy but it was not necessary at all... Thx Rachel for another great and easy recipe!!!

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  • on August 17, 2010

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    I deleted the pine nuts but poured a small amount of chicken broth over it and turned it over halfway(15 min through cooking. It seemed to make the chicken more most. My family loved it and when I told the people I work with about it they all chipped in and had me make it for our lunch at work. It was a hit. Thanks for the recipe!

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  • on August 12, 2010

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    I love making this dish. However my hubby does not like prosciutto so I subbed in turkey bacon instead. I normally go heavy on the garlic but you do not want to add more into this. I made some for hubby to take to work with him. Everyone he works with said it looked like a pro chef made it for him. YAY! I was so happy. Having that said gave me a boost of confidence. Thanks for another great recipe.

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  • on August 11, 2010

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    Instead of cutting the chicken I pounded it thin enough to kind of roll. I did think the stuffing was a little dry but I've already decided how to fix it. I'm already going to make it again.

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  • on August 05, 2010

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    It looked easy to make but I was very disappointed. Thought it was dry and tasteless. Tried it twice to make sure but it just didn't have much flavor. Thought it needed gravy as well.

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  • on August 02, 2010

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    after reading the comments I decided to cook the chicken for 30 min instead of 20. It turned out great, even i was impressed with myself. Also very easy to do.

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  • on August 01, 2010

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    My husband and I both loved this dish. I chopped an onion very finely and also added that into the stuffing mixture. I did not add the pine nuts, but next time I might try it with them. Like a few other viewers, it also took my chicken a little longer than 18-20 minutes, and I even pounded the chicken into thinner pieces. Overall I would defnitely make this recipe again!

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  • on March 30, 2010

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    I made this for dinner last night and everything turned out AMAZING!! I left out the pine nuts and also added some Italian seasoning blend to the spinach mixture. I also used Italian Parmesan marinated chicken breasts and baked it for 30 minutes instead of 20. The chicken was very tender and retained its moisture. I only made 2 chicken breasts so I used the remainder of the spinach and prosciutto for my side dish. I sauteed the leftover spinach and prosciutto in a little olive oil and garlic and tossed it with some spinach and ricotta tortellini. An absolute keeper and very easy, I will definitely make this again!!

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