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With a large knife, make a diagonal cut from one corner of the pan to the opposite corner. Make diagonal cuts at 1-1/2-in. intervals parallel to the first cut.
Make a lengthwise cut through the middle of the pan. Make lengthwise cuts at 1-1/2-in. intervals parallel to the first lengthwise cut, forming diamonds.
It's easy to butterfly boneless skinless chicken breast halves. The result is chicken that will…
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get the look! To make slices that are the perfect size and thickness for these rolls, slice the…
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