As promised, this post is dedicated to explication of the process of creating the stuffed, boneless, skinnless, re-skinned chicken breast -- a process so involved I only make this dish for Valentine's Day.

	Begin with a whole chicken, rinsed and dried, and cut off the last two joints of each wing. Save them for stock, or for a snack.
	Lift the skin over the breast around the neck, and with a sharp knife split the skin down the center of the breast.
	Flip the bird over, and cut through the skin down the center of the back.
	Pull the skin away from the breast, breaking the membranes connecting the two with a knife or your fingers.
	Pull the skin away from the thigh in the same manner. Use your fingers to pull apart the membranes connecting the joints of the leg and the skin around them. Be careful not to tear the skin.
	When the skin has been pulled away from the leg, grasp the skin and pull it inside-out and off the leg entirely. You will be left with a sleeve of skin that used to envelop the leg joint. The skin should now only be attached around the one remaining joint of the wing.
	Remove the breast from the bone by cutting down along the breastbone and following the contour of the ribcage (you should either remove the wishbone before this or cut through it and remove the pieces afterwards).
	Keeping the now-boneless breast attached to the wing joint, cut through the shoulder joint connecting the wing to the rest of the carcass.
	Place the breast skin-side down on a cutting board, and remove the separate "suprème" muscle (often referred to as a chicken "tender"). You can either keep this piece inside the stuffed breast or save it for another use; either way you should remove the tough tendon inside it by scraping the meat off it. Butterfly the breast by cutting halfway through it down the middle and then slicing it center-to-edge parallel to the cutting surface, making sure not to cut all the way through.
	Unfold the butterflied chicken breast, and it's ready to stuff. When you've added everything you want to add, roll the breast up (using the suprème to cover up any open spaces, if necessary), and wrap the skin around it to cover it completely. Seal the skin by pulling the "sleeve" from the leg over the wing joint, and if necessary secure the seams with a wooden skewer. This picture shows a butterflied breast ready for stuffing, center; a separated suprème, lower left; and a stuffed and wrapped breast, upper right.

You can use whatever you want to stuff this bird; I use artichoke hearts, prosciutto san daniele, fresh basil, mozzarella di bufala, locatelli romano, and stravecchio parmigiano. Rub the whole stuffed breast with olive oil and sprinkle with salt and pepper, and roast at 375 degrees until well-browned and cooked through (the total time will depend on your choice of stuffing; it could be anywhere from 30 minutes to over an hour). Lisa's chicken is served on a bed of linguine with a tomato-cream sauce (and of course, the obligatory red pepper hearts I told you about before). This should not be a wasteful dish: the dark meat can be removed from the bone and used in pasta, sausages, salads, or what have you. The bones, of course, will make an excellent stock. Once you get familiar with the process of preparing a chicken this way, you'd be surprised at how versatile the technique is; you can build any style of dish by varying your stuffing, sauce, seasonings, and accompaniments. Good luck, and don't get discouraged. Even if you don't get the butchery part right, you've still got a whole chicken to work with, and that ain't half bad.