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Spectacular recipe! Not that difficult to make, but sooo impressive looking. I've made this dish several times now, occasionally making a substitution or two along the way. I have substituted cooked shrimp for the cooked ham, and also tried this with several different kinds of cheese including mozzarella, cheddar, brick and parmigiano reggiano. All good, but the ham & swiss seems to work the best. Cheers! The Gallumphing Gourmand

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The Gallumphing Gourmand February 06, 2006
Stuffed Chicken Breast Pate Slices