Another winner Inez. I spotted this recipe and knew that it was something we would have to try. I followed the recipe exactly. It was fantastic and oh so very rich. We ended up only eating 1/2 of a portion which was great as we had left overs and it heats up very well. Next time I will add a little more prosciutto as mine was very thin and got lost in the cheese mixture but otherwise it was supurb!
This was OH MY GOD SO GOOD! I did change the recipe a little Like crispy bacon crumbled instead of the prosciutto, and used white onions instead of shallots and the green onions.And used brandy for the sherry. Just because i didn`t have the ingredients. This is a keeper!YUMMY!!!!
Very nice recipe! I used other recommendations & did 1/2 of the filling & added more prosciutto. I should have known better & cut the salt back more cause prosciutto is quite salty. I still found there to be more stuffing than we prefer so I will adjust more next time. I didn't have gruyere so I used a swiss/havarti mixture. I have some sliced avocado so I added 1-2 oz (chopped fine) in the filling along with a couple slivers of jalapeno pepper. I also cut back considerably on the butter. This is a very rich & filling dish with excellent flavours, thanks for sharing.
Delicious. But changed a few things: onions instead of shallots; dry white wine instead of sherry and bacon crumbled. Although the chicken pieces were large, there was a lot of stuffing which made it difficult to "roll". Next time may try halving stuffing. I served the sauce on the side as my 22 yr old grandson says he doesn't like mushroom and onions. Well, he ate it on both chicken and whipped potatoes and said great! Thanks MizzNess, for a keeper.