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threesidedorchid is asking: (1 answer)
Hi! I'd like to make a basic stuffed chicken breast recipe for some company coming over the holiday. It's feta and spinach stuffed. This particular recipe calls for flattening the chicken breast, cooking onion and spinach down a little, combining the onion/spinach with feta, and rolling it into the chicken breasts before pan frying and baking. I am wondering if it's okay for me to prep everything in advance, up to rolling the stuffing into the chicken? By in advance, I mean the day before or the morning of. I'd cover them of course, before refridgerating. It seems to me like they should be fine, but I never really cook meat. Any advice would be appreciated.

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Last updated: Dec. 14, 2012 11:45 am
Posted: Dec. 12, 2012 8:40 pm
Answered by: Jilly Beans
Dec. 12, 2012 8:57 pm
I'd absolutely think you prep ahead. The morning of would be better in my opinion.
Jilly Beans
Dec. 12, 2012 8:59 pm
Forgot to mention I make a recipe with the same filling, but before baking I wrap the chicken in phyllo (5-6 layers) with butter brushed between layers.
Dec. 13, 2012 2:23 am
In advance is ok,i use goat cheese,feta is to salty IMOP.Enjoy
Dec. 13, 2012 6:46 am
I would not stuff the chicken breast ahead. Prep the stuffing, pound out the chicken and store them separately until you are ready to cook it. Just like stuffing a turkey or chicken, I think putting the stuffing in the chicken could produce food safety problems.
Dec. 13, 2012 5:14 pm
Totally agree with Janet7th on this...putting even slightly warm stuffing into raw or undercooked meat is an invitation to kill somebody
Dec. 14, 2012 11:45 am
thanks all!
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