Easy Breazy Beautiful Stuffed Chicken!!

1. Take 2 pieces of chicken (I used skinless, boneless chicken tenderloins which are great, though chicken breasts would work just as well I imagine)
2. Stick in ziplock bag and seal
3. Beat with the bottom of a frying pan or a meat mallet (I obviously used a pan since the only mallet I've ever owned was on Super Smash Brothers)
   ---Easily my favorite step in cooking yet---
4. Beat chicken until thin and wide (about 1/2-3/4 inch thick and about the width of your palm)
5. Take out of bag and spice (see below for list of spices)
6. Cover one side of chicken with cheese, herbs, and salsa
7. Roll up like, like your rolling a sleeping bag, and stick a toothpick through to hold together
8. Place in a pan to bake in the oven at 325 or in a frying pan with a lid
9. Once in pan spread about 2 tsp of salsa and sprinkled red pepper corn on top of the rolls
10. Bake or fry for about 20-30 min, or until the chicken is cooked all the way through
    **Make sure the chicken is cooked all the way through all kinds of bacteria live on raw meat!!**
    When cooking make sure to flip the rolls over half way through and spice the bottom
    ---sidenote: make sure to push the toothpick all the way through before flipping lol ---
11. Serve with a sprinkle of cheese on the top

Spices used:

• thin layer of black peppercorn
• 1/8 tsp sea salt total for both rolls

Things inside the roll:

• fairly thick layer of either mozzerella or pepperjack cheese
• herbs de provence
• 1 tbsp total of green verde salsa (left over from Barbaritoes)

1st Attempt: Delicious!!

1

2nd Attempt: stuffed with
spinach instead of salsa
(always be willing to
adjust to what you have)

Originally served with ruby red plums,
 a romaine lettucesalad with raisins,
cheese, and croutons, a 1$ garlic,
 cheese, and rosemary biscuit mix
biscuits, with a glass of red wine