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

Cooking Level: Intermediate

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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

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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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