Whole family liked this recipe, even a picky eater. I followed advice of others and pounded breast to about 1/2" to 3/4" thick, doubled the sauce and will triple next time. I ended using cooking twine/string...don't think the toothpicks would have held up since my chicken breasts were very large. Did not have to worry about everything falling apart while cooking with twine...I ended up cooking the breast late at night when I got off work so chicken prepared with the cheese and ham as per directions and browned in a skillet and finished cooking in the oven on 350*(preview reviewer suggestion). The next eve, put the ingredients for the sauce (again, doubled sauce) in large skillet, and cut breast rolls in half crosswise removing string and stuck in pan until heated through and sauce hot. Then cut in 1.5" wide medallions. Next time, will get smokier ham and slightly thicker pieces of ham so it will not tear when I wrap cheese in it. May consider trying to add small amount spinach to add color/more nutrition to chicken medallions to see how it tastes. Will consider preparing chicken at night again when entertaining or to decrease workday meal prep time. Will experiment to decrease fat content. This is just so good. Love this recipe. Want to make it a often.
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Whole family liked this recipe, even a picky eater. I followed advice of others and pounded...