I am not a fan of butterflying meats (eating yes, doing myself, no). I can never quite do it right. It usually looks all cattywampus and I generally end up piercing through the middle of the meat, giving my fillings an ample escape route. As a result, I tend to avoid such recipes. And unlike work or dishes or laundry, you can actually keep this cooking technique out of your repertoire indefinitely if you so desire. Today I chose to push my cooking abilities though. I can only get better by practicing, right? That led to my Cheesy Breezy Stuffed Chicken (so named by my daughter). And yes, my butterflying technique was still cattywampus…. but thankfully the Ritz cracker coating created a nice protective barrier which helped keep the yummy filling inside.