New recipe, October 24, 2012

Today's new recipe is a riff on Prosciutto Stuffed Chicken with Mushroom Sauce from the November 2012 Bon Appétit. To try to lower the fat, we used low fat ham instead of prosciutto, and nonfat feta instead of provolone. I think I pushed this a little too far--it was a bit dry, but the flavors are great! As prepared, it was a 3, but it might have been a 4 if it was moister.
Served with roasted parsnips and turnips from our garden!

Wine: Ken Forrester Petit Pinotage 2004