Abby’s dish is just outstanding. We cooked it up because it made sense to use a cheese coating instead of breading to keep the dish moist. And in fact it worked beautifully. Do use fresh grated cheese, though. If you use a Kraft type product this dish will disappoint. We were concerned about the low temp of 325 but it keeps the dish moist and genuinely tender. You need to use a baking dish that’s big enough to put the rather bulky rolled portions in, though. You have to leave good room between them so the heat circulates properly. Otherwise the touching sides don’t leave the pink state. And you know those small portions of chicken that are found on the inside of the breast, sometimes called, “chicken fillet”? They cook up just as well using the cheese as your “breading” at this low temp, at the same time you cook the “real” dish…they are a delightful snack, too. A final touch you might consider is a few minutes of high heat broiling. It’s nice to get the top layer of prosciutto all the way to crisp. It’ll probably crisp up before you can really brown this dish though…so watch for that. Otherwise we highly recommend this dish, it’s terrific.
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