I don't like hammering meat. I get what it's supposed to do, but the whole idea of hammering something that's already dead just doesn't make sense to me. Couple that with the tip from our chef friend that the more you overwork hamburger meat, the worse the burger is... and I just quietly step away from overworking meat altogether (plus, I kind of really get into things. I envision raw chicken flying everywhere if I were to start hammering...).
Still, sometimes you want to get all fancy in the kitchen. Sometimes you want stuffed chicken breasts. And sometimes Bon Appetit wants you to hammer your chicken breasts.
Guess what? I didn't hammer my breasts, and the chicken rolls turned out amazing. Sometimes Bon Appetit is wrong. But not very often. Instead of hammering, I spiral cut the chicken breasts. You could butterfly if your pretty little heart desires. But the important thing here is: these rolls took less then 15 minutes to prepare, and nary a hammer was used.
Orange you surprised it's not zucchini? :D
Chicken Basil Goat Cheese Rolls with White Wine Sauce
adapted from Bon Appetit
2 large boneless chicken breasts, skinned, spiral cut or butterflied
1/2 cup fresh goat cheese (such as Montrachet) (about 4 ounces)
2-4 green onions, thinly sliced
12 small basil leaves, shredded
Salt and freshly ground pepper
2 tablespoons (1/4 stick) unsalted butter melted
3 rashers of bacon
White Wine Sauce
1/4 cup (1/2 stick) unsalted butter
1/2 cup dry white wine
3 T flour
Salt and pepper