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How to make stuffed chicken breast
Buy thick boneless, skinless chicken breasts.
You'll need a relatively thick cut of meat, and regular boneless, skinless chicken breasts are usually sufficient. Avoid anything labeled tenders, filets, or thin-cut.

[I] You'll also need a sharp, smooth paring knife with a 3 to 4 inch (7.6 to 10 cm) blade. Avoid serrated knives since these won't be able to pierce through the side of the chicken without sawing it.;
[II] Avoid the prongs or fillings on boneless, skinless breasts. These will get trapped inside the breast and will release excess juices in addition to the fat which aids the cooking process.;
[III] Many boneless, skinless chicken breasts come in multiple sizes, from larger to smaller. Smaller cuts of lean chicken can also be substituted for larger cuts of beef-chicken tastes abut easier on the immune system, as you can still taste the thickest part.;
[IV] Mince the chicken breasts and pat them dry. You can use a meat tenderizer like cropping or angiogram to tenderize the chicken before you marinate it.;
Answer:
[I]