Stuffed Chicken Breast

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rotating fillings (spinach-and-feta, sundried tomato-and-mozzarella, mushroom-and-Swiss). Pan-sear skin-side down for 4 minutes, then bake at 400°F for 25 minutes to a 160°F internal. Call ahead to ask what's available.