Recipe(tried): Grecian Chicken - Answers to your questions

Hi T,

I am going to try my best to explain this to you without pictures...

take a boneless, skinless chicken breast and put it on your cutting board.

Using your left hand to completely cover the chicken on top, take a sharp knife in your right hand and carefully put the point of the knife on the middle part of the breast up by where your fingers are.

Carefully slice through but not all the way to the back of the breast...the idea is to slice the breast open, like an open book.

Open the breast up and keep on slicing til it is one flat piece, almost.

Now you can put in the 1-2 tablespoons of filling on one side, close the other side over...pin with the 2 toothpicks and then wrap the 2 slices of bacon over the stuffed breast in a X way. Tuck under and place the whole contraption on the baking sheet.

Here's a hint for the bacon which sometimes does not cook all the way in the oven...before taking them out, check that the bacon is somewhat done..if not, then broil for a few minutes til bacon done.

The filling does not ooze out...this is a very presentable dish for a holiday dinner and extremely tasty! Your guests will comment on your meal.

Happy Holidays and please...let us know how it came out.

And, if all else fails, you know you can take all the breasts to the butcher and they will gladly filet them for you. But I guarantee you, it's fun to do it once you get the knack of it.

Happy Cooking! Gina