To quick thaw chicken pieces, place in a pan of lukewarm water.

Use ground chicken in place of ground beef. It's just as good.

Rather than pounding chicken to make it thin, slice the chicken breast horizontally with a sharp knife.

When stuffing chicken, cut a pocket in the narrow thick end with a sharp knife, and twist the knife to increase the size of the pocket. Use the plunger part of turkey syringe with the needle removed to push the stuffing into the pocket.