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!
Was this review helpful?
62 users found this review helpful
This is a great recipe. My Changes: -I did the suggested 1/2 butter 1/2 olive oil with a small...