Given the background description of some cooking related query, summarize the question into a title

Q: A few months ago I attempted a soufflé and had mixed success (i.e. failure). I determined that I enjoyed both the taste and the presentation, but I just haven't gained the confidence to try again. I noticed that my soufflé would puff up very nicely, but quickly collapse, losing its structural rigidity and demolishing its parabolic nature. Does anyone know any tips or tricks to re-puff a soufflé, or at least a way to keep it from falling in the first place?

A: Collapsing soufflé
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Q: I'd like to prepare a few meals for a cousin who recently gave birth. She lives about an hour and a half away, and I will be walking and taking public transportation to get there. Does anyone have any suggestions or tips for convenient ways to tranport the food? I am looking for sturdy, easy to carry bags that will keep the food from sliding around and will keep hot foods hot and cold foods cold.

A: Suggestions for convenient and safe methods of transporting a few meals without a vehicle?
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Q: I love to make chicken stuffed with pesto. I cut the chicken breast in half, and then fill them with pesto and make a roll of it. I first bake the chicken in a frying pan to give them a nice color, and then put them in the oven to cook until it's done.However here comes my problem, I want the chicken to be totally done, because I am very afraid to eat raw chicken. However, I now cook them too long to be sure it is not raw anymore. I cook them for at least 20 minutes on 175 degrees Celsius. I was wondering, can anybody tell me how long I should cook them in the oven on which temperature to be sure it is not raw anymore, but not cook them overdone?

A:
cooking time for chicken-pesto in the oven
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