? about T&T Garlic herbed chick with Balsamic glaze

[pam]

I think I tried this recipe once before and had the same question. When I buy split chicken breasts with bones and skin, the skin is barely attached; finding a pocket between the flesh and the skin isn't hard, but as I recall, the cheese melted out of the pocket completely. Should I have been using whole breasts where the skin definitely adheres to the meat? Won't the cheese still melt out? Won't that be a large portion, or should I be looking for smaller breasts? Help.

 

[dawnnys]

Sorry, I have never made it, but...

there is a joke somewhere there in your last sentence! ;o)

I would think you could use the split breast and just fold over the skin and secure it with a tookpick so the "insides" stay in there. Also, make sure you slant the chicken breast (using a rack) so if it does slide, it will only slide further into the breast, not out of it.

I have done that with similar recipes.