Category: Love to Stuff

Stuffed Chicken Breast With Cream Cheese Spread

This a a combination recipe from a very good friend. I used his recipe and added my ideas, this dinner came out incredible.

Preheat oven to 350°, add olive oil to the bottom of your lasagna pan, pour just enough to cover the bottom.


  • Lasagna pan
  • Cutting board and knife
  • Tin foil
  • Mixing bowl and spoon


  • 3 chicken breast (cut in half horizontally)
  • 3 garlic cloves (peeled and sliced thin)
  • 1 tomato sliced thin
  • 6 slices of ham
  • 8 ounces of cream cheese softened
  • 1 can of green chillies do not drain
  • 1/2 table spoon of cummin
  • 2 cups of colby jack shredded cheese
  • olive oil
  • salt and pepper
  • 2 cups of jasmin rice cooked to manufactures instructions

In your mixing bowl, combine the cream cheese, cummin, chillies, garlic, salt and pepper to taste. Stir till throughly combined. Set aside.

With your chicken breast layer first 2 slices of ham and 2 slices of tomatoes. Add salt and pepper to taste. Close the chicken breast and place in your lasagna pan. Repeat for the other chicken breast.

Cover your chicken with the cream cheese spread. Cover with tin foil. Place in oven and bake till chicken is fully cooked. My chicken breast was thick so it took about an hour and 10 minutes. 

Remove from oven and add your shredded cheese. Place back in the oven for another 20 minutes, bake till cheese is melted and bubbly.

Serve over rice, pour some of the drippings over the rice for more flavor. Serve warm. 


Sausage Filled Bread Pockets

I made these incredible sandwhiches today. Full of flavor and perfect any day of the week. These sandwhiches are very easy to make and will please your friends and family. 

This recipe makes 4. 


  • Baking sheet
  • Tinfoil
  • Pot for boiling
  • Large fry pan
  • Tin foil
  • Cutting board and knife


  • 4 sub rolls (cut into the top at an angle, remove the excess bread to create a bowl)

  • 8 slices of smoked provolone cheese ( line the bottom of each bread bowl with 2 slices)
  • 5 links of italian sweet sausage (in your pot, boil till fully cooked, slice into quarters, bite size pieces. Set aside)
  • 1 green pepper (clean, remove membrane and dice into small pieces)
  • 1/2 yellow onion peeled and diced
  • 1 1/2 cup of cherry tomatoes cut in half

    • 4 stems of fresh oregano, leaves removed
    • 4 basil leaves diced
    • 2 table spoons of minced garlic
    • About 24 slices of pepperoni
    • Olive oil
    • 2 table spoons of dried oregano
    • 4 cups of shredded cheese (I used a four cheese mexican blend)
    • Salt and pepper
    • 2 cups of tomato sauce

    Preheat oven to 350°

    In your fry pan, pour enough olive oil to cover the bottom of your pan. Add your peppers, onions and garlic. Saute on medium till tender. Now add your sausage and tomatoes, saute on medium till tomatoes are soft. Add your dried oregano, salt and pepper to taste.

    Add your basil and a few leaves of fresh oregano.

    Place about 4 to 6 slices of pepperoni on each sandwich.

    Now add your sausage filling to each sandwich.

    Cut sheets of tinfoil to support each sandwich.

    Place each sandwich with their own foil. Add tomato sauce and fresh oregano.

    Now add cheese for each sandwich, don’t be shy. Fill your sandwich.

    Now cover with more tinfoil and bake in the oven till cheese is melted. 

    Serve warm.

    Italian Sausage Stuffed Tomatoes

    Probably the best thing on the entire planet. Seriously.. Oh my goodness. I can’t even describe to you how incredible these are. You just need to trust me and make them. Yes they take time but so worth it.

    Recipe makes 5, adjust your ingredients if you want more or less.


    • Sharp knife
    • Small spoon to clean out the inside of the tomato, if you have a grapfruit spoon, that works perfectly
    • Spoon
    • Cutting board
    • Mixing bowl
    • Large fry pan
    • Large pot for boiling
    • Large baking dish or the correct size for the amount of tomatoes you make
    • Tin foil
    • Tongs


    • Large tomatoes that are crisp. Do not use one’s that are over ripe. (cut the top off, carefully slide your knife along the sides, using your spoon clean out the inside of the tomato. Save the insides, dice and put into your mixing bowl for later)

    Clean them out just like you do a pumpkin, just be more careful they are not as sturdy.

    • Olive oil
    • 5 sausage links ( boil in your pot until fully cooked, slice then cut into quarters, set aside)
    • 1 green pepper (remove membrain clean and dice)
    • 1/4  yellow onion peeled and diced
    • 5 garlic cloves peeled and sliced
    • 5 stems of oregano leaves removed
    • 10 slices of provolone cheese cut into quarters
    • 2 cups of mozzarella cheese
    • Your tomato insides diced
    • Salt and pepper

    Preheat oven to 300°

    In your baking dish pour just enough olive oil to cover the bottom. Place your tomatoes inside. I used 2 foil pans because I shared them then I put one in a ramekin. 

    In your large fry pan add a little olive oil add your peppers, onions and garlic. Cook till tender on medium, do not over cook. Add salt and pepper if desired.

    Add your sausage, tomatoes and oregeno.

    Cook till it flavors through about 10 minutes on medium low.

    Using your provolone cheese, layer the inside of your tomato.

    Now using a spoon, fill your tomatoes with your sausage filling.

    Drizzle just a little olive oil on top of each tomato. Not a lot, next cover with mozzarella cheese.

    Cover with tin foil and bake at 300° for about an hour till the tomato is soft. Do not over bake.

    Using your tongs, carefully remove each tomato, set on your serving dish and pour just a little of the drippings on top.

    Serve warm.