On Tue, 31 Jan 2012 08:48:15 -0500, Jim Elbrecht >
wrote:

> So I was telling my wife about the french-fry pizza & apparently we're
> both too old to have an apreciation.
>
> But she said- 'Why would you do that, it is like pitting chicken on
> your steak?'
>
> What am I thinking of? Seems like there *is* a pounded steak, topped
> with a pounded chicken, then wrapped around something, [shrimp?
> cheese?] and braised or broiled.
>

You could be thinking of chicken cordon bleu, which is chicken, ham
and cheese but there's more. Rolled meats in general are called
Roulade/Rouladen or Braciole.
http://en.wikipedia.org/wiki/Rouladen
http://en.wikipedia.org/wiki/Braciola

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