{"id":201,"date":"2008-04-12T14:35:47","date_gmt":"2008-04-12T18:35:47","guid":{"rendered":"http:\/\/thisfoodthing.wordpress.com\/2008\/04\/12\/stuffed-chicken-rolls-with-basil-and-roma-tomatoes\/"},"modified":"2008-04-12T14:35:47","modified_gmt":"2008-04-12T18:35:47","slug":"stuffed-chicken-rolls-with-basil-and-roma-tomatoes","status":"publish","type":"post","link":"http:\/\/thisfoodthing.com\/index.php\/2008\/04\/12\/stuffed-chicken-rolls-with-basil-and-roma-tomatoes\/","title":{"rendered":"Stuffed Chicken Rolls with Basil and Roma Tomatoes"},"content":{"rendered":"

Gads…<\/p>\n

I just had a foodgasm<\/a>..<\/em><\/p>\n

And then another..<\/em><\/p>\n

And then another..<\/em><\/p>\n

And then another..<\/em><\/p>\n

Until all the chicken rolls were gone.  And now I’m so full I can hardly move.<\/p>\n

Sander (DukeLupus)<\/a> has been making these chicken rolls for a while, and always says how amazing and delicious they are.  So, last night when I went to the market, I picked up the ingredients he uses, as well as a few of my own, and made these chicken rolls.  He was absolutely right.  They are freaking amazing.  Sander’s recipe is a bit different — he spread the mayo on the chicken, and then the cream cheese.  I, however, loved the idea of the cream cheese, but wanted to try it with basil and tomatoes – which, in my opinion, creates a perfect combination.<\/p>\n

I hope you like these as much as we did.  Thank you for the idea, and the recipe, Sander. :)<\/p>\n

Enjoy!<\/p>\n

 <\/p>\n

Stuffed Chicken Rolls with Basil and Roma Tomatoes<\/h2>\n

1 pound chicken breasts, boneless
4 ounces softened cream cheese
2 tablespoons mayo
1 tablespoon Romano or parmesan cheese
basil, chiffonade
seeded and diced Roma tomatoes
bread crumbs <\/p>\n

\"romatomatoes\"<\/a> In a bowl, mix softened cream cheese, mayo, cheese, and basil together.  Set aside.  Seed and dice the tomatoes, and set these aside as well. <\/p>\n

If you are using whole, boneless chicken breasts (or cutlets), you can do a couple of different things here.  Slice them very thin to make several thin cutlets, or butterfly the cutlets (as shown here<\/a>).  I opted for butterflying, and then pounding the cutlets until very, very thin.  To pound them, place the butterfiled cutlet between 2 pieces of plastic wrap, and, using your mallet, pound the chicken outwards, to create a thin cutlet.  The thicker the chicken rolls, the longer they take to cool, therefore, your goal is to have very thin cutlets, without ripping them. <\/p>\n

Once the cutlets are ready, lay one out, and spread the cream cheese mixture on the cutlet, leaving 1\/2 inch of space around.  Sprinkle with a bit of the tomatoes, and roll up.  If the roll won’t stay closed, you can use a wooden toothpick to keep the roll closed – just remember to remove it before serving.  Don’t overfill the chicken — too much and the filling will ooze out during cooking.  Roll the chicken rolls in the bread crumbs.  \"basilleaves\"<\/a> <\/p>\n

Heat 2-3 tablespoons of oil in a non-stick skillet, and one the oil is hot (but not smoking!!), add the chicken rolls, being careful not to crowd the pan, or they will cook unevenly. <\/p>\n

Cook the chicken 2-3 minutes per side, until the chicken is completely done.  If your chicken is a bit thicker, they may take a few more minutes. <\/p>\n

If you are making a lot of these, as soon as the chicken breasts are done, place in the oven set to 225F, to keep warm.  Serve as soon as possible. <\/p>\n

  <\/p>\n

Notes:<\/h3>\n<\/p>\n

I’m sure there are a lot of variations to these, but a few that I would like to try would be: <\/p>\n