On Jul 2, 4:39 pm, ImStillMags > wrote:
> ....
> the breasts were quite large so I pounded them out...not really thin
> enough it turns out...

The negimaki wants to be only about 1/8" thick, rolled around the
scallions and secured with string or toothpicks. Your best chance of
achieving that without pounding to chicken to smithereens is to slice
it in half horizontally first and then flatten gently.

>..... I would have marinated the Negimaki
> overnight and then cook the green onion in the marinade and rolled
> them up. They needed a bit more flavor...not that the aren't
> yummy,,...but just a bit more.

Really? Marinate green onions overnight? Not everything needs to
burst with flavorings..... -aem