While they may be a little easier, pounding the chicken also helps to tenderize it. Some prefer to make “pockets” out of the chicken verus using a meat mallet. Sometimes you can swap breast for thighs, but since we are going to be rolling the chicken up, the breasts work better. The internal temperature should be at least 165 degrees.
To make sure the chicken is fully cooked, use a meat thermometer.You can use this same method and stuff the chicken with your other favorite ingredients, such as spinach, cherry tomatoes, and mozzarella (caprese).We recommend only making these 24 hours in advance. When ready, pop them in the oven and bake. Once they are rolled, cover in an airtight container. To make these ahead of time, follow the same instructions.Try to pound the chicken so it’s even in thickness.Remove from the oven, take the toothpicks out and slice crosswise before serving. Roll the chicken pieces and secure with toothpicks so the filling doesn’t fall out.īrush the chicken roll ups with dijon mustard and coat with the panko breadcrumbs.īake for 25-30 minutes. Sprinkle the feta and crushed walnuts on top. Spread the plum mixture over one side of each chicken breast. If needed, add a couple of drops of water. Season both sides with salt and pepper.īlend the balsamic mixer in a food process until it’s turns to a paste. Place the chicken in between 2 pieces of plastic wrap and flatten using a rolling pin or meat mallet. Spray a baking dish with non-stick cooking spray and preheat the oven to 350 degrees.Īdd the dried plums and balsamic vinegar to a small bowl and let them soak for at least 5 minutes. feta cheese – mozzarella cheese would also taste good!.walnuts – if desired, you can swap for pecans, almonds, or pistachios.