Boccie's smashed chicken breast roll-ups questions

Comments

• TRex Posts: 2,714

  April 2005

  

  <p />RRP,[p]1: I would personally use "sandwich-sliced" ham, I mean, not the really paper-thin stuff, but you know what I mean. [p]2: I did my batch on raised grid direct, just I controlled the fire mostly by the top vent with the lower vent closed down as much as possible to maintain the temp - helps prevent charring and I think it just does a better job of cooking them evenly all the way through.[p]3: You can't beat grilled portabellas with these. But I like the sound of wild rice too - maybe serve them on a bed of rice or something - endless possibilities.[p]4: My biggest piece of advice would be DO NOT OVERCOOK them - I did my first batch 15 minutes the first side and 10 minutes the second and that was way too long. I would maybe go 10 the first side and 10 the next, but always start checking with your thermapen - as you know, temp is king over time. Oh, and do a good, overnight marinade on your chicken. And, one last thing - get the lean, center-cut bacon.[p]These are just my couple of pennies - experience and lessons learned and "things I'd do differently next time . . . "[p]Best of luck![p]TRex
  

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• Boccie Posts: 186

  April 2005

  RRP,[p]The ham and cheese is sliced on the #5 setting at the deli. This is pretty thin. Each slicer varies a little, so if it falls apart then go up a number or two.[p]I cook on a raised grid. Below is the recipe again. I now marinate the chicken breast in Zesty Italian Dressing and it makes the rollups very good![p]Smashed Chicken Rollups:[p]Chicken Breast – smashed.
  Virginia Baked Ham
  Baby Swiss Cheese
  Bacon
  Tsunami Spin[p]Smash the chicken breast and lay out. Top with ham and cheese. Roll tightly and wrap with bacon holding bacon and roll-up together with toothpicks. Top with Tsunami Spin.[p]Get cooker steady at 350° with a raised grid. Turn rollups after 25 minutes. Finished in approx 50 minutes. Just make sure the chicken has reached 160° and the bacon is done.[p]Next time we will marinate the chicken first to add more flavor. Regardless these turned out very good.[p][p][p][p][p][p][p]
  

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• ajay Posts: 47

  April 2005

  Couple of thoughts RRP. Marinate with something zesty using your Foodsaver. Doesn't take long to do. I've used Asiago cheese with chopped mushrooms and asparagus in the rollup. Wrap in imported Prosciutto. Yum.[p]ajay
  

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