Cheese-stuffed boned-out double chicken breast

Cut the backbone out with kitchen shears up both sides; save for stock if wanted.

Turn the bird over and cut off both leg-thigh quarters; set aside for another use.

Cut each wing between the flat and the drumette, snap the joint and cut through, leaving the drumettes attached.

Cut out the rib cage, staying close to the bones and keeping both breasts intact and joined; only the two drumette bones remain. Pat dry.

Stuffing: mix the 6.5 oz spreadable smoky jalapeno cheese with 3 cloves garlic, a little smoked paprika, a tiny squeeze of olive oil and about 1/3 cup shredded Monterey Jack.

Brush the underside with olive oil and season generously with kosher salt, pepper, garlic powder and smoked paprika.

Turn over, gently lift the breast skin, cut a pocket in each breast at an angle without cutting through; fill with the cheese, add more under the skin, pull the skin snug and pin with small sticks.

Season the top with olive oil, salt, pepper, garlic powder and paprika. Set in a lightly oiled cast iron pan.

Roast at 425 for 30 to 40 minutes, until an instant-read thermometer in the thickest part (not the cheese) reads 165.

At about 152 to 153, tent the darkening middle with a small piece of foil, baste with the pan juices and return to the oven; baste once more before serving.

Remove with a large spatula, pull the sticks and slice.