Wrapping chicken in prosciutto before baking it is a great way to keep the chicken moist. It makes for an elegant presentation too.
I can't believe the person before me said this was just so-so! This was MARVELOUS! Perhaps better suited for the more sophisticated palate. So rich and flavorful! I used boneless skinless thighs and it was heavenly. I served it with mashed redskin garlic potatoes and grilled aspargus. My guests thought I was possessed by Martha Stewart, they were so impressed! Thank you Tiff for this wonderful recipe! - 21 Aug 2006 (Review from Allrecipes USA and Canada)
You've done a great job on this recipe. I was looking for a tasty dish to try for my first attempt with prosciutto and it was superb. The only thing I changed was the same as the advise from many others, mushrooms on the bottom of the dish along with an onion. I went a bit lighter on the garlic but that is a personal choice. I left the lid on the casserole dish and cooked it for 1.5 hours then, reduced the resultant liquid by half before adding the cream. Beautiful and thanks. - 18 Jun 2007 (Review from Allrecipes USA and Canada)
Had Christmas at my house for the first time and wanted something to wow the inlaws and my husbands family...this was it. This turned out great. I made this the night before and put it into the oven for about 1 hour and 10 minutes and it turned out delicious. It was moist and everyone raved...thanks for making my Christmas dinner easy. - 18 Dec 2005 (Review from Allrecipes USA and Canada)