Reviewed: Jun. 26, 2011

Took this recipe and used veal instead. When couldn't get our cured meat cut thinly enough so we wrapped the veal around meat, leaks and smoked gouda. Like others suggested we did not melt the gouda, it melted just fine in while the meat was cooking. Also before cooking sprinkled garlic powder, salt and pepper on outside of the meat to give more flavor.

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Reviewer:

erika

Cooking Level: Intermediate

Living In: Wilmington, Delaware, USA

Reviewed: Nov. 19, 2009

This recipe wasn't inedible by a long shot but it was very dull. I'm not sure what adjustments could be made to the chicken--I covered mine front and back with black pepper for some umph due to other reviewer comments. That wasn't enough, anyway. Smoked gouda is also strong enough that I really lost any other flavors that might have been in the filling. Neither did my gouda 'melt', exactly. I think the pan wasn't hot enough since I was aiming not to burn the garlic. Unfortunately, not something I'd do again.

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Reviewer:

Aredendra

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Cooking Level: Expert

Living In: Toronto, Ontario, Canada

Reviewed: Aug. 2, 2009

This was great! Fresh leeks from the garden. I used a little fresh ground white pepper and salt for seasoning. We all loved it.

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Reviewer:

Julie

Living In: Oceanside, California, USA

Reviewed: Jul. 29, 2009

This was ok. It would have been much better if the chicken was seasoned. I think marinating the chicken would have added more flavor to the recipe. The chicken was flavorless, the filling was good. FYI - I did not add the gouda to the frying pan to melt it. I had very thinly sliced gouda that put directly on the chicken. I then put the cooked leeks on the gouda and rolled it. Then rolled it in the ham. The filling came out fine. It wasn't a messy, goopy mess this way. I'd make it again, but marinate the chicken first, or somehow season it.

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