Stuffed Chicken Breast

2017-04-17 18.04.57


Stuffed Chicken Breast

  • Servings: 2
  • Difficulty: easy
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“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
― Julia Child

This is one of those “I can’t believe healthy tastes so good” recipes and that’s due to it not being your “traditional” stuffing of stale bread and spices.

Now to be honest I don’t have the slightest idea where this recipe first came from but it is one that I have NOT tampered with (much to my wife’s delight) and it is so good that I don’t feel the need to try and change it however feel free to put whatever spin on this dish you like.

Here’s how we do this one.

Shopping list:

  • 2 boneless/skinless Chicken Breast
  • Handful of Spinach roughly chopped
  • 2 Garlic cloves roughly chopped
  • 4 ounces dried Sundried Tomatoes
  • 8 ounces Goat Cheese 
  • 2 small Shallots – chopped
  • Salt and pepper to taste

Putting it all together:

  1. Preheat the oven to 350°
  2. In a non reactive bowl cover the Sundried tomatoes with boiling water and set aside for 20 minutes.
  3. In the thickest part of the chicken breast cut a pocket being careful not to cut all the way through.
  4. Mix the remaining ingredients together and stuff into the pocket of each breast.
  5. Lightly sprinkle the outside of the chicken with salt and pepper and put in the oven for 30 minutes or until the internal temperature reaches 165°.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                         Bon Appetit


Salad Nicoise

  • Servings: “1”
  • Difficulty: “Easy”
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This classic appetizer was the First course of my Culinary School Practical Exam and although it looks difficult it really isn’t. The biggest pain is getting all the components together and then figuring out how to plate it. This was my design—- simple but classy at the same time. Now you may notice the Tuna is well done when it should be rare and that is because my “taster”wanted her Tuna and her Steak well done without realizing that well done Tuna slices terribly and falls apart which makes plating a wee bit difficult….. aw well…. did the best under the circumstances.

Here’s how we do this one.

Shopping list:

  • Mixed greens—- small bunch
  • Potatoes— Fingerling 3
  • Green beans washed and trimmed— 8
  • Tuna (yellow fin)—- One three ounce piece
  • Anchovy fillets—- 1-2 depending on size
  • Black olives— Pitted 6
  • Hard cooked egg, sliced or quartered—- 1 egg
  • Tomato wedges—- 4
  • Chopped parsley for garnish

For the vinaigrette:

  • 40 ml Olive oil
  • 10 ml White wine vinegar
  • Chopped garlic— 1-2 cloves
  • Salt and white pepper to taste

Putting it all together:

  1. Mix all the ingredients together for the vinaigrette and set aside.
  2. Cook the potatoes in boiling salted water until just fork tender
  3. Slice and grill the potatoes just until there are grill marks.
  4. Dress with a little of the vinaigrette and refrigerate
  5. Cook the bean in boiling salted water.
  6. Drain, cool and dress with a bit of the vinaigrette
  7. Line a small salad bowl with the mixed greens
  8. Plate the green beans and potatoes how you like
  9. Grill the Tuna until it is rare. Cool and slice
  10. Place the Tuna on the top of the mixed greens.
  11. Arrange the Anchovies on top of the Tuna
  12. Arrange the tomato wedges, olives and egg around the plate as you wish.
  13. Sprinkle with some of the chopped parsley
  14. Serve cold.

There you have it another “simple but tasty recipe for the grilling season and beyond”.

Until next time…….

Bon Appetit




Chicken fried steak


It seems that whenever I mention this recipe to someone I get the whole “chicken fried WWWHHHAAATTT????” and to be honest when I first heard about this dish some 30 years ago when it was called “Steak and Bake” I had the same reaction. Well fast forward 30 years and it’s not a stranger anymore.

One of the reasons I really like this recipe is that it is using an inexpensive cut of meat that does not require and inordinate amount of time to cook AND when you add smashed potatoes , “milk” gravy and a vegetable you can feed a family of four  for under $20.00. That’s right you heard me — UNDER $20.00.

Here’s how:


–          1 2 pound Round steak

–          1 Cup of flour

–          ½ cup milk

–          2 Tablespoon salt, pepper, granulated garlic, granulated onion

–          3 Eggs (whisked)

–          1 Cup bread crumbs or cracker meal (I use Kellogg’s bread crumbs)

–          1 Cup of milk

–          ½ cup Butter

–          1/2 Cup plus 3 tablespoons Canola oil

–          Chicken stock

–          1 Medium onion, diced


–          Cut the steak into four serving sizes

–          Mix the spices with the flour and place on a flat surface

–          Dip the steak into the seasoned flour then the eggs and finally the bread crumbs

–          Repeat with all four pieces

–          Heat a half cup of Canola oil in a large non- stick pan

–          Fry the steak until golden brown

–          Remove from the oil and drain on some paper towel

–          In a separate sauté pan heat the remaining Canola oil and add the butter

–          Sauté the onions until just translucent, about three minutes

–          Sprinkle in half the seasoned flour and whisk until incorporated

–          Allow the flour to cook off for approx. 5 minutes

–          Slowly add the chicken stock until you get the consistency you want

–          Add the milk and let reduce until the gravy is as thick as you would like

Serve the steak with your sides, I suggest smashed potatoes and green beans and ladel on the gravy.

There you have it. Simple ,tasty and inexpensive.

Bon Appetit