The mild, juicy goodness of boned, skinned chicken breasts makes them the perfect starting point for a delicious baked main course. When pounded into evenly thick rectangles, they are an ideal base for tempting fillings like the seasoned caper and cream cheese mixture (see recipe for Stuffed Chicken Breast with Red Pepper Coulis). Rolled up and baked, then sliced and served with a flavorful sauce, boneless breasts are succulent company fare. This cut of meat is so highly regarded that its classic culinary name is suprême.
The most perfect suprêmes are the ones you’ve trimmed yourself (see our technique for skinning and boning chicken). Or you can have the butcher prepare them for you. Breasts to be filled will roll up easier and cook more uniformly if they are first pounded with a metal meat mallet to square off their shape.
Pounding Chicken Breasts
Place each chicken breast half, boned-side up, between 2 pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a mallet to the desired thickness (a 1/8-inch-thick rectangle for stuffing).
Placing Filling on Breasts
Set the pounded breast halves on the work surface, skinned-side down. With a small spatula or spoon, spread an even layer of filling on each piece.
Rolling Up Breasts
Fold the ends over the filling, then roll up like a jelly roll, starting from a long side. Brown the rolls, then transfer to a baking dish and bake until tender and fully cooked.
Testing for Doneness
After the stuffed rolls have cooked, remove the baking dish from the oven onto a rack or trivet. Slice into a roll. If no pink remains, the chicken is done. Set the rolls on a board and slice.