Reviewed: Apr. 21, 2008

This is so, so, SO good!! I took a queue from another recipe and added a couple of cloves of crushed garlic to my olive oil. I added half of the garlic / olive oil to the spinach, and used the other half for brushing over the chicken. We used a dry sauvignon blanc. The only reason this gets a 4 instead of a 5 is because the chicken WAS a little dry. It still tasted awesome, but I would have preferred a moister chicken. I will either cover the pan or bake in the oven next time to see if it helps with the dryness. We served this alongside Grilled Garlic Artichoke and Roasted Garlic Cauliflower (both from this site). Amazingly enough, we didn't feel that we had too much garlic, but it was DEFINITELY too much oil. All three dishes relied on olive oil and it was a bit much. Other than the over abundance of oil, the three dishes went really well together.

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RedRobynNAU

	Cooking Level: Intermediate Home Town: Tucson, Arizona, USA Living In: Chandler, Arizona, USA
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Reviewed: Apr. 14, 2008

I took the suggestions of others and sauted the fresh spinach and fresh mushrooms. Baked at 400 degrees covered and then uncovered the last 10 minutes. My husband and I enjoyed this meal very much. I'm not big on chicken, but this was a delightful meal and simple to prepare.

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teachme


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Reviewed: Mar. 10, 2008

Recipe did not specify to pound chicken breasts so that they are thin. If this isn't done, it is difficult to roll and chicken takes much longer to cook. I liked the spinach in with the rest of the flavors.

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jawiedem


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Reviewed: Sep. 17, 2007

This dish came out great, I took some suggestions from other readers-I used fresh spianch and sauteed the spinach with some mushrooms and garlic. I lightly breaded the chicken with italian seasoning, browned it a bit in the wine and then baked it in the oven. I added some chickenn broth, garlic and mushrooms to the left over wine to make a nice sauce!

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Shannon


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Reviewed: Apr. 24, 2007

I am actually rating my version of this recipe. I bought thin cut chicken breasts, rolled them up with FRESH spinach, proscuitto, provalone and 1 basil leaf (under the spinach so it soaks into the chicken). I rolled them in breadcrumbs, secured them with toothpicks and browned the outside in olive oil and garlic. Then I put them into a baking dish, poured in the garlicky olive oil from the pan added about a tablespoon of butter, tore up a couple of sage leaves, poured in some white wine, covered the pan and baked them for about 20 minutes and then uncovered for 10. Awesome, awesome. It was one of the best things I have ever made. The sage made it.

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SarahLovesBroccoli

	Cooking Level: Intermediate
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Reviewed: Jan. 18, 2007

This was a great dish....but only because I altered it. First, I used fresh spinach instead of frozen...it was a great taste, I could not imagine using limp frozen spinach. Also, I folded the breasts in half and closed with toothpicks instead of rolling it. Then, I cooked the chicken in the pan for only a minute or two on each side. Then I moved it to a baking dish, poured in the wine and let it bake in the oven....I think I was about 400 degrees for 35 minutes or so. I used a baster a few times to baste the wine over the chicken. I served it with Garlic Parmezan Orzo...(also found on here) and Asaparagus. It was a dinner that my guests complimented me on all night!

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JENNIPFEIFER


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Reviewed: Jan. 11, 2007

A good meal but needs some improvement. I followed the recipe to a T and wish I had read the other reviews first. I had my deli cut the prosciutto too thin so its taste was lost. I served it with an easy orzo, sauted red pepper, tomato and garlic dish- yum.

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Sari


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Reviewed: Jul. 13, 2006

I gave it a five star rating, but I did incorporate a few changes of my own and some suggested by other reviwers. I used fresh basil leaves (only a few per roll) - omitted the spinach - finished it off in the broiler for 2 minutes - and seasoned the breasts with fresh garlic and onion powder before assembling and rolling.

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PECOLA

	Cooking Level: Expert Home Town: Lake Mary, Florida, USA
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Reviewed: Mar. 10, 2006

I feel that this recipe has a lot of potential but should be baked instead. I loved the combination of ingredients but the chicken got dried out very easily as I was waiting for all of the wine to evaporate. I will try baking it as others suggested the next time I try this recipe. I served with Pesto Pasta and a Blue Cheese Salad.

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MaggieMay

	Cooking Level: Intermediate Home Town: Little Silver, New Jersey, USA Living In: Long Island City, New York, USA
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Reviewed: Jan. 29, 2006

This tastes great! A great side dish for this is Italian Zucchini Saute.

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Eva

	Cooking Level: Intermediate Home Town: Long Island, New York, USA Living In: Brooklyn, New York, USA
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Reviewed: Jan. 22, 2006

I used this recipe as a gude and made the following modifications. Flattened chicken breast as suggested, placed proscitto on top, placed some fresh baby spinach leaves on top and then mozzarrella cheese. I then rolled them up, spayed some oil on top, then squeezed a little lemon juice on top and sprinked parmasen cheese on top. I didnt have wine or provolone. Still tasted great. Will also add some cooked capsicum slices next time. I baked them in the oven at 180 C for 40 minutes. I didn't

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Bella J.


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Reviewed: Dec. 28, 2005

This was incredible. So far it is the best thing I have made from this site. I made 4 breasts and suffed them with the amounts I like of each ingredient, like extra spinach. I used extra wine in the skillet so that I could make a wine sauce after I took the chicken out. It was great toghether.

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A cook in Houston

	Cooking Level: Expert Living In: Houston, Texas, USA
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Reviewed: Oct. 20, 2005

Quite good. I would have liked more spinach.

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ANJIBOS


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Reviewed: Sep. 5, 2005

I served this at our backyard party. Everyone LOVED it. I layered the ingredients instead of making rolls. I baked it in the oven. It was wonderful! Thanks for a great recipe!!!

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WINNA


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