Not exact matches
Rinse and dry the chicken, then carefully cut a
slit in the thicker end of each breast - you are making a
pocket that you are going to stuff the prosciutto and cheese
into so make it as long and wide as you can without cutting through.
Making a roulade like this means more stuffing in each, but if you'd like to get bone - in pork chops you can cut a
slit in the middle of each one and stuff the filling
into the
pocket (the roasting time will be longer however).
With a small, serrated knife, carefully cut a
slit into one side of each slice of bread to form a little
pocket.