Stuffed Chicken Breasts (pic heavy) Updated with videos

[NJCher]

4. rolling

I know what you mean about the overstuffing. I did that last night when I made negamaki. Wouldn't do it again.

ln regard to the rolling, I found it pretty easy with my negamaki. I wouldn't let rolling stop me from making a recipe. Your slices turned out beautiful!

I think you can be forgiven the Stovetop, given the numerous steps of this recipe. Also, now Stovetop has a lower sodium version.

Regarding boxed wine, I prefer it, too. Because it is in the bag, it isn't exposed to air, which makes it keep better.

Nice pan. Not only is it esthetically beautiful, it looks like it's heavy as well.

Thanks for taking the pictures for the post. Always so much easier to understand with photos.


Cher