This is a great recipe. My Changes: -I did the suggested 1/2 butter 1/2 olive oil with a small amount of garlic. -When browning I browned one side then removed toothpicks and turned them over (they were done enough to do this) -when stuffing I rolled some of the cheese in the ham to keep from seeping out. -I added a little oregeno to the inside of the breast before adding cheese and ham -I used provolone cheese -I recommend adding parsley to them sprinkled over top for a good look. -Also, when folding I created lips around the ends and then folded in half to keep some cheese in. -I also butterfly the breasts and pound those that are uneven. My girlfriend loves this recipe. Goes great with most anything. Especially roasted rosemary potatoes or a simple white Chedder shells from pasta roni if you want an easy side. Update: I make this all the time now. Instead of using Toothpicks I use Dried Spaghetti! That way it'll cook and you do not have to worry about taking them out or losing them!
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This is a great recipe. My Changes: -I did the suggested 1/2 butter 1/2 olive oil with a small...