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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 31-40 of 65

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  • on October 22, 2009

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    I read all the reviews first and I really, really wanted to like this recipe. Sadly, I agree with the other reviews that it was tasteless and bland. It needed a sauce or something to give it some flavor. I will not be making this again.

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  • on October 21, 2009

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    I didn't have pine nuts so...I left them out. I left everything else the same and it was delicious with mushroom/marsala sauce over it and rice under it. What a treat and it was so easy to fix. Thanks Rachael for an easy, delicious meal once again.

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  • on October 14, 2009

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    My son actually cleaned his entire plate, so you know he must have loved it. I read the reviews and made some minor changes. I added Italian seasoning to the spinach mixture. After brushing the oil on top of the prosciutto/chicken, I added some Italian seasoning on top. I don't get the other reviews saying that it was bland. My son wants this again for dinner tomorrow, and says this is what I should cook for my Christmas dinner for my friends. For the ones who gave it one or two stars, please try this again with some minor changes and I am sure you will be satisfied. Thanks Rachael for another great dinner idea!!!!!!!!!!!!!!

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  • on October 14, 2009

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    this chicken was really great. The whole family gobbled it up, even my picky 8 year old grandson. For him, I had to leave out the spinach because he won't eat anything green. The prosciutto made all the difference. Thanks, Rach

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  • on June 05, 2009

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    I followed the directions carefully and the chicken was dry and bland. I also followed others advice and used some tomato sauce to add moisture and flavor. There is not enough cheese perhaps. I used bacon instead of proscuitto (per other review's recipe which added some necessary flavor.

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  • on June 03, 2009

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    I did not like this dish at all, neither did my family. It was boring and the prosciutto was dry and tough. I would not recommend this dish at all.

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  • on June 02, 2009

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    I was looking so forward to making this dish, reading the ingredients I thought , how could this be bad. What a shock when I tasted it and it was a total disappointment ! It is very very bland, like another review wrote I will stick to Cordon Bleu in the future.

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  • on May 21, 2009

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    Okay, I'm a cook that is looking for food with FLAVOR. This dish looks impressive, yet it's missing some pazzaz. Maybe sundried tomatoes? It was just okay. Sorry Rachael, this one didn't work for me. Parts of the chicken breats that were not covered with the prescuitto didn't brown and looked bland. I'll work on tweaking the flavor before serving it at a dinner party.

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  • on May 20, 2009

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    I am a hardcore foodie! I make everything. I usually have my own little twist to things and my family says I nail it everytime. So, here is what I did with this one. I love the fact that Rachael makes recipes that are quick and taste like you spent hours in the kitchen and you don't with hers. Instead of the spinach, which my honey won't come within 10 feet of, I substituted it with fresh chopped basil. I also suggest adding about 10 minutes to the cook time because when I did 20 minutes, I still saw a little bit of pink that made me feel uncomfortable about it being completely cooked. With the basil and the little longer cook time, this recipe was DEELISHUS!! The basil gave a little bit more of a flare and my family devoured it! This is definitely a recipe that will be made over and over again. I suggest that you try it with the basil if you have had it the normal way and see if you don't like it a tad bit better! MMMmmmmm.....!!!!!

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  • on May 17, 2009

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    This was really good. I did exchange the ricotta for chevre because I dont like ricotta (I know, I'm strange :
    I really liked the roasted cherry tomatoes that another reviewer wrote about. I made this on the side and the tastes were very good together, I had been thinking about adding some sun dried tomatoes to the filling but this was almost a sauce and it added a nice moist touch. Thanks

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