Audrey Lockie

Some steak snobs might give you the eye for ordering a steak dish that comes with sauce, but Jonathan Bautista, the executive chef at Ember & Rye in Carlsbad, California, says that the lines are a little looser than that. He does, however, have some reservations about doing so at a proper steakhouse. "If I'm at a traditional steakhouse, I enjoy my sauces on the side so I can choose my own adventure," he told Chowhound in an exclusive conversation.

Yahoo is using AI to generate takeaways from this article. This means the info may not always match what's in the article. Reporting mistakes helps us improve the experience.Generate Key Takeaways Artichoke-stuffed chicken breasts are a savory, saucy delight, but that's only if the filling stays inside the poultry. If you've pulled your chicken out of the oven and found the artichoke spilling out of its pocket and all over the baking dish, you probably made some mistakes in prepping your filling.