Stuffed Chicken and Asparagus! (VIDEO AND RECIPE)

My mom and I finally did a cooking show together! Boy was it fun! It was so cool to be in the kitchen as an adult with my mom who taught me everything about cooking. She was the student in the video and I was the teacher. In the kitchen I shared my drink recipe for Caipirinha’s and showed my mom how I make my delicious chicken rolls.

Jersey’s Caipirinha’s

Cocktail Shaker
4 Sliced Lime Wedges
4 Pineapple Cubes
Ice (Shaved is best)
2oz of Cachaca 51 (Brazilian Sugar Cane Rum)
Optional 2 tbsp of Sugar (If You like it Sweeter)

First take a Tall Tumbler Glass put 4 sliced lime wedges and 4 pineapple cubes inside. With a muddler smash pineapples and limes. Muddle until the juices and oils are released. At this point you can add the 2 tablespoons of sugar into the muddled mixture. In the shaker add ice half way, 2 ounces of Cachaca, and the muddled mixture. Shake and then pour into the glass. Garnish with a lime and enjoy.

Stuffed Chicken and Asparagus

Chicken Breast
Spinach
Italian Sausage
Mozzarella Cheese
Mushrooms
Onions
Butcher’s Twine
Olive Oil
Kosher Salt
Pepper

Preparing Asparagus

Lightly oil with Olive Oil and Then Salt and Pepper. Roast in the oven for 7-10 minutes for desired doneness. Roast them at 325 degrees. Watch them because they cook fast.

Stuffed Chicken

Butterfly and Pound the chicken breast flat and then salt and pepper both sides lightly.

Sit chicken to the side and prepare filling.

The Spinach…

Sautee fresh spinach in skillet olive oil. Season with salt, pepper, garlic powder. Cook until spinach has welted. Let the spinach cool and sit aside.

The Sausage….

Remove Italian Sausage out of it’s casing. With a small knife guide it along the side of the sausage removing the casing. Remove the meat and throw away the casing. Add the meat to a hot skillet with diced onions. Cook meat until brown. Once the meat is brown add mushroom to warm through. Sit this mixture aside to cool.

Now that the filling has cooled take the butterflied chicken breast and fill with spinach, mozzarella cheese, and the italian sausage mixture. Once filled roll and tie. Repeat until all chicken breast are filled and rolled. ***Make sure to wash your hands when handling chicken. You don’t want to contaminate other food****

Pre-heat the oven to 350 degrees. Then in a heat proof skillet add a tablespoon of olive oil. Once the pan is hot, brown the chicken rolls on all sides. After they’re browned splash a bit of rum on the chicken, shake the skillet and then slide it into a oven for 10-15 minutes to cook through.

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