Globetrotting Wife
BBC Good Food Member since 12 May 2008
My Latest favourites recipes
Last comments I've made
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11 August 2008
"Delicious, especially done with authentic Italian sausage which is meaty and slightly spicy. Can be done with Orichietti pasta as well."
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10 August 2008
"A very tasty dish overall, and one I'd do again. However, even with an average sized chicken breast the cooking times given are no where near enough. I had to be cook it for 35 minutes to ensure the meat was cooked through (and this required wrapping it in foil to avoid the prosciutto burning), even though I'd butterflied the breasts (something the recipe doesn't instruct you to do but any experienced cook, or recipe writer, would do). I would also season the chicken a little next time. At the risk of being pedantic - as the recipe is dealing with Italian ingredients it should be noted that prosciutto is all ham (crudo or cotto, i.e. uncooked or cooked). The uncooked variety, a la Parma, requred by the recipe should be specified as prosciutto crudo."
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08 June 2008
"Fab dish and as easy as it says it is - the only thing is that I'd recommend marinading the chicken in the harissa sauce for at least 1hr IF possible to give it more flavour. Also good with a simple mushroom pilaf. Served it for a quick lunch for some food-loving Italian colleagues and they loved it."
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