Food Network
Home> Recipes> Chicken>
Florentine Prosciutto Wrapped Chicken Recipe

Florentine Prosciutto Wrapped Chicken

Show:

Episode:

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 65

Showing 41-50 of 65

Sort by:

Newest

  • on May 16, 2009

    Flag

    "The Rach" comes through again! This was absolutely delish! And very easy for something that appears and tastes so gourmet! The hubby and I both LOVED it! Just one minor modification in the future - he can't eat too much salt, so I will cut the salt down on the chicken itself, since the prosciutto already has a lot of salt in it. But even though the hub doesn't like (and can't eat salty, he still gobbled it up!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 10, 2009

    Flag

    I MADE THIS TONIGHT, AND MY BOYFRIEND AND I ENJOYED IT SO MUCH. SO MANY FLAVORS AND MOUTH WATERING. THANKS WE ENJOY YOUR MEALS SO MUCH. THANK U CINDY AND BRIAN

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 14, 2009

    Flag

    I made this tonight, but only used two chicken breasts. It was great considering how little time it took me to prepare. I used part skim ricotta and no pine nuts, and cooked on 400 for about 35 minutes. Turned out great.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 06, 2009

    Flag

    Way to much spinach for my taste. I would definitely cut it down next time and maybe add more cheese. My proscuitto ripped when I tried to wrap it (couldn't find it any thicker sliced so it was really a mess to put together. I would probably stick to my regular cordon bleu recipe and put everything INSIDE and then roll breasts in a mixture of parmesan cheese and bread crumbs (panko is best. But the spinach was overpowering.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 26, 2009

    Flag

    This chicken was amazing! Our breasts were actually too big to wrap with the small prosciutto that our store had, so we wound up laying the prosciutto over top. It was AMAZING! The filling had a great flavor and the prosciutto gave it a nice, slightly salty flavor. I can't wait to make this dish again for company.

    Thanks Rachael!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 16, 2009

    Flag

    I love trying Rachel's recipes and this one looked great. However, I read the reviews before making it and a few said it was missing something. I decided to roast some cherry tomatoes while the chicken was cooking and in a frying pan on med heat I mixed some balsamic vinegar, white wine (equal parts, salt, pepper and parsley. Once the tomatoes burst (about 10 mins, add them to the balsamic mix and stir on low heat. When the chicken is done, spoon the mixture over the top. It was delicious! I served it with pasta tossed in olive oil to keep it lighter and it was fantastic. I think this may be the missing flavor others were looking for, it absolutely worked for me! Definitely a chicken dish I will make again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 20, 2009

    Flag

    I made this for a family get togther were if the chicken isn't fried they won't eat, but they were all very surpised and loved it. We had no left overs. Many of them even asked me for the recipe and couldn't believe how easy it was to make.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 04, 2009

    Flag

    After making this recipe I found a few things previous posters have mentioned. Start with a higher oven temp. Used smaller breasts < um yeah...ok> and bump up the spices. It's chicken breast so there are a lot of ways you can go with it. Make sure the proscuitto is sliced thick enough or it tears.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 04, 2009

    Flag

    I had great luck with this dish, using a few modifications! I upped the portion of spinach and reduced the amount of cheese. I also used low fat ricotta to make the dish more health-conscious. I hate pine nuts, so I did hold out on them as well. I found that I had to bake the chicken longer than specified on the recipe; about 10 or so minutes more approx. I try to stick to a low carb diet, so instead of making the orzo, I roasted some broccolli with olive oil, salt, and pepper. Yum!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 01, 2009

    Flag

    I made all three recipes from this episode. EXCELLENT! I didn't tell my husband it had gorganzola cheese --but he liked it. I served the tomatos and fried capers over a lettuce salad. I just finished one left over chicken breast -- excellent.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.