Stuffed Chicken Breasts and Garlic Cream Sauce

I had chicken roulade at a local restaurant and wanted to re-create it myself.  Rather than roll it up I decided to stuff it instead.  Much easier!!

Stuffed Chicken Breasts and Garlic Cream Sauce

4 skinless boneless chicken breasts

1 cup shredded Italian blend cheese

2-3 T frozen chopped spinach

1 egg

Breadcrumbs and dried parsley

olive oil

One recipe Garlic Cream Sauce

Turn oven to 350 degrees. Trim chicken breasts. I cut them so they are flatter (but still stuffable) and then cut off the tip so it bakes more evenly and doesn't dry out on the end. I chop up the extras for a meal on another night.

Using a small knife cut into the side of the breast meat, easing back and forth to make a small pocket. Stuff with cheese. It's ok if some sticks to the outside.

Dip into beaten egg...

and then into bread crumbs. Let rest for couple minutes.

Drizzle some olive oil in the bottom of a non stick pan. Brown lightly, turning once. Chicken will finish cooking in the oven.

Cook in oven for approximately 15-20 minutes until internal temp is 165 degrees. I use my Pampered Chef stoneware to keep the chicken crisp.

Serve chicken with pasta and garlic cream sauce.  Enjoy!

Peanut Butter Banana Parfaits

Peanut Butter Banana Parfaits

2 T natural peanut butter
1 T butter
4 T crushed graham crackers
1-3/4 cup milk
1 pkg sugar free vanilla pudding
1 banana




Soften the peanut butter and butter a little and mix with the graham crackers. It should be a little crumbly.



Slice bananas. Mix milk with pudding mix.



Layer your parfaits starting with the graham mixture, then pudding, then bananas, on up til you finish with pudding. Top with few graham crumbles if you like. Refrigerate for a couple hours.


Makes 4 small parfaits or 2 large ones.

Vanilla Bean Ice Cream Base

Vanilla Bean Ice Cream Base

2 cups heavy cream
2 cups 2% milk
3/4 cup sugar 
2 vanilla beans
6 egg yolks


Combine cream, milk, sugar and/or sweetner in a heavy saucepan or skillet with good sides. Split vanilla beans down the middle and scrape out the goodies, add it and the pods to the milk. Bring to a gentle boil over medium heat.


Beat egg yolks in a small bowl. Whisk 1 cup of hot cream into the egg yolks to temper them. Gradually add the yolk mixture to the hot cream. It will turn your base a beautiful creamy color.

Cook over medium-high heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees. Takes approximately 5 minutes.

Remove from heat and strain through a fine mesh strainer.

Cover with plastic wrap, pressing down against the surface to keep a skin from forming on top. Put into fridge until cool, at least 2 hours.

Put in your ice cream maker, following directions for your model. Best fresh but if you have to freeze it remove it from the freezer to soften before you try to scoop it.

ENJOY!