- Brine your skin-on chicken breast :: 2 C warm water with 1 TBL salt :: Place in baggie in fridge for 4 hours
- Dry the breasts and then brush with melted butter
- Butterfly two CHILLED skin-on chicken breasts
- Use a piping bag to put in a mixture of ricotta, blue cheese, or goat cheese mixed with parsley
- Sprinkle with Grandpa’s Thunder Powder – lightly or liberally, depending on your personal preference.
- Sear in hot skillet to get some color – skin down
- Top with rosemary, thyme and shaved garlic
- Bake at 375º for 10-12 minutes
- Slice to serve and top with the garlic butter
Alternately stuff with ham and Swiss cheese
You can also dredge in flour salt and pepper, then egg mustard and paprika, then in Panko bread crumbs
