| 1. | Line a baking sheet with a Silpat ( or wax paper ).
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| 2. | Cover with wax paper and pound slices until they flatten a little.
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| 3. | Lay out a sheet of wax paper and put salt on it.
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| 4. | Take off the plastic wrap or wax paper and sprinkle with garnish.
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| 5. | Divide the dough in half and roll out on floured wax paper.
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| 6. | How about the crinkling of Cellophane or the more muted wax paper?
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| 7. | Space the balls on the wax paper or aluminum foil until cool.
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| 8. | Pat the remaining stuffing on a plate or sheet of wax paper.
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| 9. | Store chicken wrapped in loose wax paper or in loose plastic wrap.
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| 10. | Line with wax paper and fill with pie weights or dry beans.
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