Place boneless chicken breasts between two pieces of waxed paper or plastic wrap, or in a resealable plastic bag. Starting in the center and working out to the edges, pound lightly with the flat side of a meat mallet until the chicken is even in thickness.
Hold sharp knife parallel to cutting board and along one long side of breast; cut almost in half, leaving breast attached at one side.
Open breast so it lies flat; cover with plastic wrap. Using flat side of a meat mallet, lightly pound to 1/4-inch thickness.
Remove plastic wrap and stuff according to recipe.
Roll up jelly roll-style, tucking in sides. Secure with toothpicks.
Related Recipe: Chicken Rolls with Raspberry Sauce»
Related Video: Stuffed Chicken»
How to Cook Chicken»