<<<<1. Any tips for the chicken? I have no recipe for this. I'm thinking parsley, garlic, maybe sage, whatever smells good? I'm not a huge rosemary fan. Then some breadcrumbs and parmesan mixed in, stuffed into a pocket in the chicken breast, and baked until done.2. I want to slice the breasts so that the stuffing shows in a nice green swirl, so it plates really prettily with the risotto. How do you do that? Should I use thin cutlets and roll, or thick breasts with a pocket cut into one side?>>>>I pound my chicken breasts with an iron skillet. Place inside a heavy duty gallon freezer bag. It takes a couple of whacks and voila, flat chicken. LOL. I have made a portabello (I know, some think overdone, but what can I say, I love them!), spinach, feta, garlic, (can one even cook without garlic?) and carmelized onion mix that is quite tasty. Spread on the breast and roll away. Of course, the larger the breast, the more rolls you have, so the more spirals.Another thing I do, although not rolled, is cook chicken breasts (I prefer boneless, but bone in has a richer flavor) on lemon slices. I brush them with EVO, garlic salt (tried fresh but like the powder better) and oregano. For presentation, I garnish with kalamata olives (pitted), feta, lemon slices and fresh oregano stems. It would be a pretty color combination with your butternut squash risotto.Happy cooking!gg56
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