Chicken Rolls Stuffed With Rice, Lemon and Herbs

• 1 cup fresh basil leaves
• 1 cup fresh cilantro leaves
• 1 cup fresh mint leaves
• 1 1/2 teaspoons grated lemon zest
• 3 tablespoons fresh lemon juice
• 3 large cloves garlic, peeled
• 1 teaspoon kosher salt, plus more to taste
• 2 tablespoons water
• 2 boneless, skinless chicken breasts (about 8 ounces each), split
• Freshly ground pepper to taste
• 2 cups cooked white rice
• Lemon grass, chili and mint steaming liquid (see recipe)

1. Place the basil, cilantro, mint, lemon zest, lemon juice, garlic, salt and water in a food processor.
2. Process until the herbs are finely chopped, stopping several times to scrape down the sides of the bowl.
3. Pound the chicken to a scant 1/4-inch thickness and season with salt and pepper.
4. Press 1/2 cup of the rice over the surface of each piece of chicken.
5. Spread the herb mixture over the rice.
6. Starting with one of the long sides of the chicken, roll it up tightly, like a jellyroll.
7. Repeat with the remaining chicken.
8. Place the chicken rolls in a steamer, cover and steam over the liquid for 12 minutes.
9. Trim off the ends and cut across into 1-inch-thick slices.
10. Divide among 4 plates and serve immediately.

fresh basil, fresh cilantro, mint, lemon zest, lemon juice, garlic, kosher salt, water, chicken breasts, freshly ground pepper, white rice, lemon grass

Taken from cooking.nytimes.com/recipes/6650 (may not work)