I have to come up with a better name. That name is just not represent of this great dish.
I love this dish because I can make it ahead of time, and it is no fuss upon dinner time. It’s perfect for guests. It takes 15 minutes to thunk into a pot of boiling water. Whip up a sauce and a side, and you’re all set.
The fillings can vary to your hearts content, but I like the color and taste of spinach, roasted red pepper, and sausage filling. I simply pound down my chicken breast (or thigh) and line it with a few raw leaves of spinach, a scattering of peeled roasted red peppers (julienned), and some cooked sausage. I place the breast (with filling) onto a sheet of plastic wrap and just roll it up, as tightly as I can. Making sure that both ends of the chicken meet, so that it completely encases the filling. Then I tie knots on the each end as close as possible to the sausage. They can be frozen raw at this point, ready to take out for a quick great meal. At dinner time, bring a pot of water to boil and boil for 15 minutes. Remove, and allow to sit for a couple minutes before slicing. Remove plastic and discard. Serve over rice, orzo, spinach, etc.