If one were to attempt the
CS Chicken Roulade recipe, and one was interested in exploring options to play with flavors, and one had a bolt of inspiration strike them at the grocery store that was along the lines of putting a slice of prosciutto or jamon between the breast pieces...... would ones efforts in this regard be likely to succeed, or be doomed to failure? The thought occurred to me that the fat content in the ham might inhibit the enzymatic bonding action, but that there's enough protein to actually work.
