Chicken Breasts Stuffed with Prosciutto, Provolone and Sage
Cookbook
Page 116
Course: Main Courses
chicken
roast
Photo by friederike
Photos (1)
friederike
Reviews
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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.
3 comment(s)
aj12754
· 13 years ago
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
· 13 years ago
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
· 13 years ago
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.