Can I pound and stuff ckn breast tonight and cook tomorrow?

Cyn, the rule of thumb, is to prepare the stuffing separately, refrigerate

then stuff your chicken just before cooking. There is something in the chicken juices that can cause bacteria to form and could cause food poisoning. I personally would not take a chance. You can probably pound out the chicken, wrap in plastic wrap and refrigerate until ready to use. Hope I've helped.

 
That's what I thought. So much praise for the Greek Chicken Breasts that

I thought I'd make them tonight. Changed my mind after finding the feta went bad, then spilling the spinach all over the floor. Went out and got more and I'll make them tonight.

Thanks!

 
Anyone know the name of this pasta that looks like very large sesame seeds? That's what I served it

with and H didn't gag (as he often does) as they are incredibly slippery little things still firm in the interior; the sauce just does wonders for this pasta.

I've never seen them before. They are direct from Italy (Not via China I hope) and have no name on them other than the company's. And not made by one of the major brands like Barilla or De Cecco.

 
I prepared the stuffed chicken at around 10 am and cooked them at 5:30 pm. They were fine. Kept ..

...them in the fridge until dinner time.

Michael

 
Is that acini de pepi or something like that?

edited to say I looked it up and it's actually acini di pepe. There's also a small pasta like that called stelline, according to my Time-Life "The Good Cook" Pasta book.

 
I guess it is just a variation of orzo, thanks. It isn't quite like any I've seen from the regular

brands. Thanks. Now I can call it.

 
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