This was good but not GREAT. Pretty BLAND. I have made this several times but add 1/2 oz. of fontina cheese under the prosciutto. I also make the sauce by adding garlic to the existing pan (after chicken is removed), followed by 1/3 cup dry white wine, reduced, and then adding low-sodium chicken broth and a squeeze of fresh lemon juice. This makes the dish more palatable. I serve it with pasta with a little olive oil and garlic, broccoli or sliced grape tomatoes. S & P-No cheese.