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Took two large chicken breasts and beat them within an inch of their lives, lined with prosciutto, provolone and light seasoning, then rolled and tied and topped with sage and rosemary




onto the grill with onions and potatoes in a cast iron dutch oven and a squash I'm roasting for tomorrow.






heated a small skillet to transfer the chicken into, removed the twine and topped with parmesan and bread crumb






into the broiler, to melt the cheese and brown






Edited by CentralTexBBQ
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