If the chicken is semi-thawed it’s easier to butterfly
Place one hand firmly on top of chicken and swipe knife towards you being careful not to split the chicken in half
Chicken should open up like a book
If the breasts you’re using are thick then lay some Saran wrap on top and pound to 1/4″
Use a heavy object like an empty wine bottle if you don’t have a meat mallet
Place a thin layer of filling on the butterflied breast
Making the rollatini…
Roll up the chicken like a jelly roll being careful not to lose any filling
Push fallout from the sides back in
Stab with a bunch of toothpicks to hold together
