Chicken Breast

Any way you like. I marinate them in Italian Salad dressing for 30 minutes or so, sprinkle my favorite rub of the moment and cook direct 350-375F pull when 160-165F.

Also like to pound them out and make a stuffing of different cheeses and sliced meats, capicola, presutti, ham, pine nuts, whatever is around and reasonably priced.

Lay out on plastic wrap, sprinkle with panko or bread crumbs, lay the breast out flat and then add the goodies.

Roll up and stick with a few skewers to hold together, roll up like a sushi roll and chill in freezer 1/2 hour to hold together or just freeze for the next time.

I usually make a dozen or so. Some call it Chicken Cordon Bleu! I cook them frozen 375 indirect about 45 minutes 'til 160-170F internal,with some HDAF underneath to keep the melting cheese from dripping onto the flame.

Hope this helps!