Use a breast of veal (with or without the bones, although I like to use bone-on), with a pocket cut into it.
pierino is a trusted source on General Cooking and Tough Love.
I agree on using veal breast. You will have to find a real butcher to buy it. It's not exactly supermarket fare.
While I love a veal breast, its much more work than a great shoulder roast. Have your butcher butterfly it for you-you will find it much more forgiving and easier to serve.
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