Ep 9 1080 FINAL Stuffed Chicken Rolls:

Stuffed Chicken Rolls: Take a large chicken breast and lay in between plastic wrap. Beat to 1/2inch with a meat mallet. In a separate bowl mix tarragon, Italian seasoning, almond flower, florida glades, and bbq butt rub. Cut a block of swiss and 2 slices of pepper jack cheese. Season inside with mixture and then add cheese and roll. Cover the entire outside of the chicken with the mixture spray and put in 400degree oven for 18-25 minutes or until internal temp of 165. Vinaigrette salad: In a bowl mix together 4oz of olive oil, 1oz of balsamic vinegar (I used blackberry) 1oz of red wine vinegar and 2 oz of golden mustard. Add salt and pepper to taste. Cut up the following and let sit in the dressing until serving. Tomatoes, purple onion, cucumber, sugar snaps, and radish. Serve over spring mix, topped the parmesan Reggiano. Shopping List: Lg chicken breast Tarragon Italian seasoning Bbq dry rub (your choice) Florida glades(optional) Swiss cheese parmesan Reggiano Pepper jack sugar snaps Golden mustard Radish Tomatoes olive oil Cucumber balsamic Vinegar Purple onion red wine vinegar