Ready In: 2 hrs 15 mins
Most Helpful Review
I have made this now 5 teams, at least, and it is simply superb tasting, and supremely simple to make. When you want to pound the breasts, cover you counters with a layer of plastic wrap, lay the breasts on the plastic warp, then lay another layer on top of this. This stops splattering raw juices around the kitchen, and makes cleanup easier. Note that you still MUST clean and sanitize the countertop after the dish is made. I use a bread stuffing in place of the rice stopping (really, what you want is two different stuffings), and I don't use a baking bag-I tent it in aluminum foil. The bags are expensive and sometimes hard to find, I always have aluminum foil around, and it's cheap. If the bacon does not look done, when the cooking is finished, remove from the bag or foil, and place under the broiler (NOT too close) for a couple of minutes to finish the bacon. Finally, the resting before carving is vital, as is making sure the temperature, taken in several places, is over 165°F (74°C) for reasons of food safety. Note that some turducken roulade recipes use 3 stuffings, but I find that the amount you could place inside the chicken breast is so small, it's not worth the effort making a third type of stuffing.See all activity
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