MSoups
Assistant Cook
Hi all, I am having some people over Saturday night for a Hanukkah dinner and am planning on making (among other stuff) chicken roulade (feta and oregano). I can cook the other stuff ahead of time and it'll be fine, but the chicken is pretty much an attention whore and I'd like to cook it in advance if possible. My question is, how far in the recipe should I go (i.e. do everything except cut the chicken into to avoid juice loss?) & if I do reheat the chicken will it dry it out or affect the feta at all?