Comments on: Idea: Chicken Roll Ups

By: Jennifer

Jennifer — Wed, 16 Dec 2009 17:00:37 +0000

OMG!!! I made this tonight and it is seriously the best chicken I have ever had. Hubby liked it too. I had mine with broccoli. Definitely making it again! Thanks!!

By: Jenna

Jenna — Sun, 07 Jun 2009 04:13:58 +0000

so I made this tonight. It was good =D I made my filling in the processor with spinach,cheese,artichoke hearts,and marina sauce. I put the filling on 4 chicken breasts (6 oz each) that were pounded out and put a little cheese on top od each one (one serving of the fancy mozzerella I used to top all four and it was plenty) I put it all in the recipe builder and it came out to 6 points each =D and I love a little sweetness to everything so I added a little agave nectar to dip it in…..just a little bit

By: Jenna

Jenna — Sun, 07 Jun 2009 01:04:54 +0000

I have found what I am making for dinner tonight! great idea!

By: Brandy Hackett

Brandy Hackett — Thu, 04 Jun 2009 23:02:36 +0000

I have used Laughing Cow Light cheese and a thin slice of ham, rolled up the chicken and made some light Chicken Cordon Bleu. I have also tried mexican cheese in the middle and salsa on top. Both are really good. I’m someone who eats chicken a lot and adding things to the middle can really change up the flavor so I don’t get bored!

By: roni

roni — Mon, 18 May 2009 17:27:53 +0000

Kelly… this time I actually used thin cut breasts so I didn’t pound at all. However, I have pounded them that thin with both a mallet (mine is wood) and a rolling pin. You got bang at it and since you are holding back because of you counters you may want to do it on your table. Let loose and WHACK IT! :)

By: roni

roni — Mon, 18 May 2009 17:23:03 +0000

Jessica… I agree! I’d love pepperoni in this!

By: Kelly

Kelly — Mon, 18 May 2009 16:26:49 +0000

How on earth do you get the chicken so thin?

I have been trying pounding with a rolling pin and that didn’t work so I bought myself a nice metal meat mallet. I must admit to being slightly intimidated by it — and more than slightly afraid of missing the chicken and wacking my marble countertop and shattering a tile.

Tips to avoid ruining an entire cupboard would be appreciated.

By: Jessica

Jessica — Sun, 17 May 2009 13:05:13 +0000

These look great! I would probably have to incorporate some more cheese to make it Hubby friendly. I don’t know how you feel about “mixing” meat,but I’ll bet some pepperoni would be fantastic rolled up in there.

By: gastroanthropologist

gastroanthropologist — Thu, 14 May 2009 15:40:37 +0000

This looks great. I do something similar with chicken – I often stuff, roll, and pin with a toothpick. Quickly on the stove at high heat to brown and then pour marinara sauce over top and bake with a sprinkling of cheese.

First time visiting your site – love it!

By: Nicole

Nicole — Wed, 13 May 2009 16:50:29 +0000

Hey Roni!

I make a version of this skipping the tomato paste and then I mix in the food processor spinach, cheese, artichoke hearts, fresh garlic and whatever herbs I have on hand (and salt and pepper). It is super yummy (the extra filling makes a great veggie quesadilla the next day!). I think the fresh garlic makes a difference here as well as chopping it a little finer in the food processor makes the flavors come together. I used to make a breaded cordon bleu or saltimbocca with prosciutto, but this version is equally tasty and lower calorically! Great Idea!!

By: Priyanka

Priyanka — Wed, 13 May 2009 00:48:05 +0000

Yum this is my favorite way of making chicken! I liked the idea of simmering it in a sauce!

By: Rachel

Rachel — Wed, 13 May 2009 00:41:54 +0000

Yummm! I like to do roll-ups with goat cheese and artichokes, but I dunno how much the boys would like those ones. :) I do know that I like any recipe involving pounding! Yes! Haha.