Roasted stuffed chicken breast

[Ulysses]

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So do I. Great on good knackwurst and other sausages, and on hot dogs too. Also really good tangy mustards rock my socks.

My rule for horseradish and mustard is the same, and pretty close to my rule for hot peppers and hot sauce -- use just enough that you figure you might have gone too far this time.

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I am a really big fan of Beaver sweet-hot mustard.

[Publos Nemesis]

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Here is what we had. ....

Glenlivet 12
Macallan 12
Macallan 13 (Trader Joe's bottling)
Glenmorangie (12?)
Glenmorangie (12?) Sherry Wood finish
Balvenie 12 Doublewood
Glen Moray (12?)
Dalwhinnie 15
Tobermory 10
Talisker 10
Lagavulin 16
Coal Ila 18

Then, we had a Knappogue Castle Irish single malt that was really good.

I really liked the Dalwhinnie, Coal Ila, and Irish single malt.

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Sweet Jebus. Which did you enjoy the most?

[Blarg]

I'll keep an eye out for it. I like trying most every mustard I can find.

[samjjones]

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Nice work.

Did you consider also adding some slices of prosciutto, pancetta or other suitable pork product?

I reckon it'd prolly go good with some other herbs in the mix as well. Tarragon perhaps?

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Yes...the stuffing needs a meat product.

[RunDownHouse]

I'm so excited to try some of these that I've added this thread to my favorites. I've got the basics of stuffing down, I think, and can look stuff up on google, but if anyone has more personalized hints/tricks, I'd appreciate hearing those.

[phixxx]

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Why is this guy worshipped by you geeks?

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Why are you alive?

GoT

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You are a massive poker nerd. You contribute nothing to society. Please slit your wrists and write a poem you emo scumbag.

[phixxx]

Oh, and I'm sure we all love reading about what some fat poker geek is eating for dinner every day. Kill yourself please.

[B Dids]

I predict stars in your future.

[ethan]

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Beaver Mustard

[/ QUOTE ]I'll keep an eye out for it. I like trying most every mustard I can find.

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It's the standard brand of mustard at Canter's, I believe. Very good on their potato salad.