3 or 4 chicken breasts pounded and flattened. I usually put the breasts between two pieces of plastic wrap and pound the crap out of them with the flat side of a mallet until they’re nearly see-through. Once flattened to 2-3x original size, season well with season-all (like Lawrys). Set aside.

Brown together:

5-6 ozs spicy Italian sausage,
½ cup diced onion
A clove or two of minced garlic
Crushed red pepper (the amount depends on your heat preference. I probably use 2 teaspoons)

Add to sausage mixture:

1 cup dry stuffing mix (any flavor will work, but chicken flavor does probably make the most sense)
½ c hot water

Let this sit a minute or two to allow the stuffing to absorb the water.

Then add:

2 cups of frozen chopped spinach, thawed, with excess water squeezed out
¼ cup sour cream
½ cup shredded mozzarella cheese

Divide the mixture between the chicken breasts. Roll the chicken tightly around the stuffing, overlapping the ends. You can use toothpicks to weave through the ends to hold the seam together. Place the chicken rolls in a non-stick cake pan. If the toothpicks give you trouble, forget the toothpicks and just put the chicken rolls seam-side down in the pan. Cover with foil and bake for 30 minutes. Uncover, sprinkle with mozzarella cheese and bake uncovered for another 10 minutes, or until the internal temperature reaches 150-ish degrees.

Post from: We Aren't Chefs

Beat, Roll & Stuff Chicken Breasts

1 lb. ground beef
2 cloves garlic, minced
1/2 c. diced onions
Taco Seasoning
3/4 c. water

Cook beef, onions and garlic in pan until ground beef is brown and crumbly. Mix in seasoning mix and add water. Bring to boil, turn heat to low and simmer for 10 minutes.

Serve with fresh guacamole!

Post from: We Aren't Chefs

The Best Tacos