Poached Chicken Rolls

1. 1

   Toss together the tomatoes, spinach, mozzarella, olive oil, and 1/2 teaspoon salt in a large bowl.

2. 2

   Slice open the chicken breasts crosswise to butterfly and use a meat mallet to pound them to an even thickness of about 1/2 inch.

3. 3

   Season the chicken with the remaining 1/2 teaspoon of salt.

4. 4

   Lay each breast, cut side up, on a long piece of plastic wrap.

5. 5

   Divide the filling over the chicken breasts, then roll them tightly in the plastic, on the diagonal, to seal the chicken completely in plastic and leave about 3 inches of plastic on either end.

6. 6

   Twist the ends to make a tight sausage, then tie each end with string to maintain the sausage shape.

7. 7

   Put the rolls in a pot with water to cover.

8. 8

   Weight the rolls down with a plate to keep them submerged.

9. 9

   Bring the water to a simmer, and cook until the chicken is cooked through and has an internal temperature of 165 degrees F, about 30 to 35 minutes.

10. 10

    (The plastic wrap will not melt.)

11. 11

    Remove the chicken, and let cool a bit.

12. 12

    Unwrap, and slice each breast into rounds.

No additional tips available.