Cooking in Saran wrap?
Sometime back, I came across an article in Cooking Light about rolling chicken breasts and the like around stuffing, wrapping the rolls in plastic film, and cooking them by tossing the packets in boiling water.
Has anyone tried this? I pounded out some chicken breasts, but they weren't big enough to enclose the stuffing and bake in the convetional way, so I wrapped them in Saran wrap, but now I'm a little nervous. (And of course, I can't find the article now!)
I'd love to hear from anyone who's done this. Why doesn't the plastic wrap melt when it rests on the hot pot bottom? Is Saran wrap okay, or do you need some special, thicker plastic? Do you keep the water boiling the whole time? How long to you have to let something as thick as a chicken roll boil to make sure it's cooked all the way thru?
Hope someone out there knows what I'm talking about!