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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.
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.