New item, for me anyway, we're doing is chicken rollups. Basically a whole clean boneless breast run through our Hobart 403 tenderizer one time, then stuffed and cut in half. Having a lot of trouble keeping the meat in one piece as it comes out the bottom. Need some recommendations from you folks that do these on a regular basis. Deep chill, butterfly each side or what? R and P manual says to leave breast whole. Thanks.