Chicken Rolls

These were fantastic....I'll even include how to make them:

Stuffed Chicken Rolls

1 Package Stuffing (8 oz) (mm....stovetop)
1 Package of cheese (sliced or shredded, your favorite kind -- though I prefer colby and monterey -- other top choices: mozzarella, pepper jack)
4 Boneless, Skinless Chicken Breasts
Choice of chicken seasonings
4 Toothpicks

Stuffing:

Prepare the stuffing according to directions - stovetop 8oz bags require 2 cups of water and 5 tbsp of butter, brought to a boil. Stir in the stuffing until all water is absorbed. Set to low heat while you prep the chicken.

1. Marinate your chicken in your chosen spices and tenderizers for minimum 2 hours.

I use a basic, flavorless meat tenderizer, some thyme, cumin, salt, pepper, and a bit of Emeril's Chicken Rub (BAM!). It gives the chicken a really good flavor. A dash of cayenne pepper gives it a nice kick, if you like it spicy.

2. Preheat oven to 350 degrees
3. Pat your chicken dry and pound it evenly between 2 sheets of wax paper to ~1/2" thickness. This isn't an exact science -- just be sure you don't pulverize the chicken into vapor.
4. Put chicken onto lightly greased baking sheet.
5. Put cheese inside of chicken, followed by stuffing. Roll it up and stick a toothpick through to hold in place. Repeat three more times.

If you want to serve more than 4 pieces of chicken, simply cook more stuffing and stock up on more cheese. Baking time will need to be increased slightly.

6. Put the rest of your stuffing around chicken on the baking sheet.
7. Bake at 350 for 25 minutes or so, or until chicken juices are clear. Put more cheese on top and bake ~2 more minutes, or until cheese is bubbly.
8. Serve hot and enjoy with your favorite beverage (goes GREAT with margaritas and/or lime enhanced beers, such as corona, miller chill, or michelob ultra: lime cactus)