Lay the chicken between sheets of waxed paper
Debone and pound flat possum breast.
Press garlic mixed with olive oil and rub on upper side of breast.
Layer thinly on breast Mozzarella cheese, Prosciutto ham, sauteed peppers, onions, brown sausage or scrapple.
Fold over and seal edge by sewing together with half stitches using meat twine.
Place 1-inch of rock salt in large clay roasting pot.
Place stuffed breast on salt.
Fill pot and bake at 500\u00b0 for 1 hour.
Three more hours at 300\u00b0.
ith veggie spray; add ground chicken, onion and fennel bulb, scramble
Season the chicken breasts with salt and pepper
75 degrees.
Pound the chicken until it is uniform in
inch slit in each chicken breast by slicing at an
50 degrees.
Flatten the chicken to 1/4-inch thickness
vel surface. Firmly pound the chicken with the smooth side of
arm.
Meanwhile, cut each chicken breast horizontally into 2 thin halves
eason to taste. Wipe the chicken with a paper towel, then
350\u00b0F.
Prepare chicken breasts by cutting off
ong one side of each chicken breast and open it out
long one side of each chicken breast, without slicing right through,
Combine, cayenne, garlic powder, paprika and pepper.
Flatten chicken breasts to approx 1/4\" thickness.
Season both sides of chicken with the cayenne mixture.
Place small piece (s) of cheese on chicken and roll up, pressing firmly.
Wrap each stuffed breast with a bacon slice and then brown over medium heat until bacon just begins to crisp.
Bake in a 350 oven for 20 minutes.
Cut a slit (as if to butterfly but do not cut all the way through the ends so it makes a pocket) in each chicken breast.
Stuff with cheese and crumbled bacon (the more the better, I think).
Use a toothpick to secure the pocket closed.
Brown stuffed chicken in olive oil in a fry pan until golden brown, then add diced tomatoes and cover, cooking until chicken is thoroughly done.
Before serving, remove toothpicks.
ocket in each of the chicken breasts by slicing down one
nto the side of each breast. Place into skillet and sear
>Carefully remove the turkey breast skin in one piece without
Preheat oven to 375\u00b0 (190\u00b0 C).
Wash chicken breasts; pat dry with paper towels.
Place chicken breast pieces between sheets of plastic wrap.
Pound with the flat side of a meat mallet until thin and about doubled in size.
Sprinkle seasoned salt over chicken. In a small bowl, combine butter, oregano and parsley.
Spread 1/2 of butter mixture over 1 side of chicken breasts.
Top each with a slice of cheese.
Roll up each chicken breast tightly, tucking in ends to make each stuffed breast the same length as others.
Sprinkle chicken breasts lightly with salt, paprika and garlic powder.
Cook rice and after cooking add almonds.
Place stuffing in the center of each chicken breast.
Roll and secure with toothpicks or skewers.
Roll stuffed breast lightly with flour. Melt butter in pan you will cook breasts in.
Roll stuffed breasts in butter.
Bake in 325\u00b0 oven for 1 hour and 15 minutes.
Baste with Cherry Glaze 2 or 3 times during last 45 minutes of baking.