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Flatten each chicken breast. Spread breast on a sheet of wax paper and cover with another sheet. Using a mallet or edge of saucer, pound each breast until flat, about 1/4-inch thick. Do not tear chicken. Sprinkle with salt and pepper. Top each with a slice of ham. Cut cheese into 4 bars. Place a bar of cheese at one short end of each ham. Fold long edges of cutlet over ends of bar of cheese, then starting at short end of cutlet, roll up, jelly roll style. To hold each chicken roll together, fasten with string and wooden toothpicks.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar