I am serving boneless chicken breasts stuffed with Feta and spinach. Is is safe to stuff the chicken the day before or will this be a possible cause of food poisoning? I would like to stuff it today so that I can just bake it tomorrow. But I think this might be a problem.

I also want to know if there is anyway of preventing meat (chicken/pork) from drying out. It will be cooked at my place and served at another location later. It will need to be kept warm prior to serving (transporting to serving location and being served from chafing dishes). I am worried that the meat will get dried out.

Thanks for your help.