Chicken Provolone Recipe

Reviewed on Jun. 25, 2009 by egordon

Fresh sage leaves are great in lieu of the basil and a thin slice of hard salami works well for the prosciutto.

Reviewed on Jun. 25, 2009 by Lmoomaw15

I would like to try this. Can you suggest a substitute (non-pork) for the prosciutto???

Reviewed on Jun. 25, 2009 by Lisa_C

This sounds delicious and very easy. I'd like to know how to prepare the veggie side dish I can see in the picture. Does anyone have an idea? Thanks!

Reviewed on Jun. 23, 2009 by westernbroncos

This was an excellent recipe! I do agree with the need to slice the chicken breasts more thinly. I think that the cooking would have been a bit more even that way--OR you could pound the chicken flat. Talk about an easy prep for a weeknight, though. Goes even better with pasta with marinara on the side (and a bit of marinara on top of the chicken, too!)

Reviewed on Jan. 07, 2009 by scarlet286

I wouldn't cook these in a skillet the entire time. They were a little tough once they were done (I use a thermometer to make sure). Next time, I will brown them on both sides in a skillet, and put them in a 350 degree oven until they've reached the right temperature inside (165). Other than that, this was a delicious recipe!

Reviewed on Jul. 07, 2008 by danapeissel

Extremely easy recipe to prepare and appeals to the adults in our family and our 4-year old! Tip: Use thinly sliced boneless chicken breasts and have the deli slice your prosciutto instead of buying it in a pre-sliced pack and you will save a lot of money.