Freeze the breasts to 1/2 frozen
Cut a pocket in it

Allow to thaw

Season with peper and favorit spice mix

Grill Med rare over CHARCOAL , perferrably hickory or oak
Stuff pocket with a slices of grilled hot pepers , onion and some garlic cream chease while hot

Drizel a little Balsomic (sp) vinager and olive oil on it

Allow to rest 10 min covered , but kept warm

Serve with wild rice and a salad

MMMMMMMMMMMMM I am hungery

John