Option 1

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.

Option 2

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.

How to Cook Chicken»