It’s a major pain stuffing chicken.
First off, you’ve got to handle raw chicken. I hate the feel of raw chicken. It’s like you’re trying to wrangle a slippery, salmonella-laced fish with no scales. I make sure and wash my hands 27 times after cutting or touching chicken.
Then you have the “stuffing” part to chicken breasts. You have to cut a deep enough slit to stuff the breasts, but not so deep that you don’t cut all the way through the meat.
I never do it right the first time.
The slit is too deep. The slit isn’t deep enough. I’ve got a weird tendon holding together the middle. Help! I can’t do this. I give up.
That’s what happens every single time.
So why not just unstuff a chicken? Chicken breasts are already pretty flat. If you pound them out even more, you’ve got the perfect canvas for…