I followed the recipe pretty closely, but took others advice and rolled the cheese up inside the ham, then rolled that up inside the chicken breast. That way I had pretty much no leakage at all. I also pounded the heck out of the breasts to make them nice and thin. I browned the chicken in 1/2 butter and 1/2 olive oil, as the butter might have burned otherwise. I then transferred the rolls to the oven to finish cooking while I made the sauce. The other thing I did different was I used 1/2 panko bread crumbs and 1/2 flour for the breading, as I like a bit of crispiness. The final thing I did differently is I put sauce on the individual servings as I plated them. This way,the breading was not soggy (or as soggy as it would be if the directions were followed), and it still had a nice little crunch. When I stored the leftovers, the sauce and chicken were stored separately and plated the same way when served. Thank you for this recipe, as everyone loved it!
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I followed the recipe pretty closely, but took others advice and rolled the cheese up inside...