Chicken Breasts Stuffed with Prosciutto, Provolone and Sage

Page 116

| Course Type: Main Courses

(1 review)

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Tags: chicken roast

Recipe Review

Nah. This was just weird. The peppers made it quite sweet, something not even the bacon could counteract. We didn't have provolone, so we used mozzarella, a cheese we read had similar characteristics - well, I hope it doesn't. Both mozzarella and chicken need to take their flavours from elsewhere, and the combination of the two without any other notable flavourings was not a winner.

Served with Flash-Roasted Cherry Tomatoes, which weren't a hit either.

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Comments

aj12754 - 5th September 2012
I find the Williams-Sonoma cookbooks a little odd -- I have four or five I think. There are always lovely pictures that make me feel like cooking, but also, there always seem to be quite a few recipes that don't quite work or aren't as good as versions in other cookbooks. I've gotten so I don't buy them unless I recognize the name of the author as someone whose recipes I like -- e.g. Georgeanne Brennan did the salad-a-day book.

friederike - 5th September 2012
That's good to know, I was quite a bit surprised. This is the only Williams-Sonoma book I have, so I wouldn't have been able to say whether it's the series or not.
I saw that you also have Molly Stevens' All about Braising - I'm seriously considering buying her new book, All about Roasting - have you heard anything about it?

aj12754 - 6th September 2012
All ABout Roasting is on my Christmas list this year -- a friend of mine has it so I've looked through it and it seems to be as good as her braising book, which I think is excellent.

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