I was concerned that the meat would be too dry, so I left the skin on the breasts and pierced it repeatedly with a carving fork to allow some of the fat to seep into the meat during cooking. Also, I seasoned both sides of the meat quite liberally with poultry seasoning before adding the stuffing mixture. With these modifications, we were VERY PLEASED!!
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I was concerned that the meat would be too dry, so I left the skin on the breasts and pierced...
