Tried this out the other night. Used some asparagus, cherry tomatoes and some olives wrapped in prosciutto. Turned out really well, I used breast and it still came out juicy. @180C took them out when they reached about 72C internal temp, and rested them for a bit. I put them on a wire rack in a baking tray and the base came out flaky but it gets soggy after sitting on a plate for any amount of time because of all the juice. I am going to try it with cheese and mushrooms and some fat trimmed thigh meat.