In her kitchen in Ponca City, Oklahoma, LaDonna Reed spreads chicken breasts with a creamy filling, rolls them up, wraps them in bacon and bakes them. For a spicier version, she suggests that you try using sliced jalapeno peppers instead of green chilies.
In general, procedures for roasting meat apply to poultry, too. That means if you use a dry rub on a steak, a dry rub will benefit a chicken. A blend of paprika, onion powder, garlic powder and cayenne go on the skin and inside the cavity for a bright, spicy roast chicken. —Margaret Cole, Imperial, Missouri