The flat side of a heavy meat mallet is ideal for pounding chicken breasts.
Recreate restaurant fare in your own home. Stuffed chicken breasts with a cheesy filling are not as difficult to make as you might think. Rather than cutting open the chicken and stuffing it, the breasts are flattened and rolled around the cheese. This rich dish keeps the cheese from burning and it gives your guests a surprise when they cut into the chicken breast.
Instructions
1. Spritz the top of a sheet of plastic wrap with water from the spray bottle.
2. Place one chicken breast on the plastic wrap on top of the water. Spray the top of the chicken breast and place a second sheet of plastic wrap on top of the chicken.
3. Pound the chicken breast to 1/8 inch thick with the flat end of a meat tenderizer or mallet.
4. Spray a new sheet of plastic wrap with water. Remove top sheet of plastic wrap from the top of the chicken and flip the chicken onto the new sheet of plastic wrap.
5. Pile 1 tbsp. shredded mozzarella cheese in the middle of the flattened chicken breast in an oval shape, following the shape of the chicken breast.
6. Fold the two narrow sides of the breast toward the center. Use the plastic wrap to help roll the chicken breast from one end to the other.
7. Tightly wrap the plastic wrap around the chicken and refrigerate it for at least two hours to help the chicken hold its shape.
8. Remove the plastic wrap and secure the chicken breast with toothpicks.
9. Heat 2 tbsp. olive oil in the frying pan over medium high heat. Add the chicken breasts and cook for eight to 10 minutes, turning with tongs every three minutes or until browned on all sides and cooked through.
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