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Garlic Cheese Chicken Rollups

Reviewed: Apr. 27, 2010
This tasted quite good. I did overcook it because I like my cheese to be slightly charred. I also added a bit more cheese on top at the end for an added effect. I followed the recipe exactly and loved it. However, I felt like the parts of the chicken that didn't get the breadcrumb or the cheese were a bit lacking. This is where pre-marinating post-pounding makes the difference. I'm still experimenting, but I feel that marinating the chicken after you get it pounded makes the difference. Also, consider this: pouring some Marsala wine around it while baking...maybe some pasta sauce on top after browned...nom nom nom. Great start to many possibilities...
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