Soak the filleted breasts in slightly salty water overnight, lay them out flat and then wrap with bacon and anchor the bacon with toothpicks. You will then have what looks like small fillet mignons. Grill or pan fry to no more them “medium”. To me, done this way they’re almost like deer backstrap.
As they are when gutted, aged cold a week, filets sliced 3/4 inch thick and chicken fried.
Ecc 10:2 The heart of the wise inclines to the right, but that of a fool to the left.
A Nation which leaves God behind is soon left behind.
"The Lord never asked anyone to be a tax collector, lowyer, or Redskins fan".
