Hey everybody.
any ideas on how to keep a cream cheese stuffed chicken breast from oozing out it's filling too fast.....for a photo shoot.
So we are taking this picture for an item on our menu that is as simple as a chicken breast filled with cream cheese (herbs and buttermilk too).
We want to cut the breast open so that the interior is visible but doesn't run onto the plate too much (as it does in real life).
I've considered simply pan frying the breast, as usual, and then letting it cool for awhile.
But I was wondering if there are any additions I can use in the filling....xanthan, corn starch etc....
Any ideas are welcome. Thank you in advance!
