This Chicken Virginia Stuffed with Ham and Collards in Creamy Mushroom Sauce with Glazed Baby Carrots and White Pilaf Rice below is a pleasure to make and to eat. The technique for stuffing the chicken is very useful and allows for very creative combinations, have a look at the gallery below how we did it.

This Pan-Roasted Veal Chop in Apple-Mushroom Cream with Handmade Noodles and Brussels Sprouts is a typical dish of the region. Keeping an eye on the internal temperature of the Veal Chop is very important to not overcook and to get a nice and juicy pice like the one we cooked in the picture below.