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I like to make stuffed chicken breasts and have found that a short piece of uncooked spaghetti substitutes nicely for a toothpick to secure the flaps of meat. It’s hard enough to easily puncture the meat, and when the dish is finished, the spaghetti is cooked and you don’t need to worry about removing it (or forgetting to take out the toothpick).
Matt Pinnow, Atlanta, GA
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