Rolling the chicken breasts
I want to make Delia's chicken breasts with wild mushroom and bacon stuffing which I made a very long time ago and were liked. However I have looked over the recipe and although it says to roll up lengthwise like a swiss roll I am am wondering how this will work. I really cannot remember how I did it before and cannot imagine how they will roll up because of the bulbous piece at one end. (Hope that makes sense). Do they have to be pounded first to make them flatter?