Parmesan Crusted Stuffed Chicken Breast

Hello Lovely,

Two Sundays ago, my mother gave me the task of making Sunday dinner for everyone. It was kind of last minute so the only thing we really thought of was Macaroni and stuffed chicken breast. I was going to use my cream cheese until I remembered that cream cheese doesn’t melt very well, and my family more than likely wouldn’t like cheese inside of chicken. So I had to think of something else. It wasn’t until I was actually cooking the chicken that I thought of a spinach tomato combination. This chicken was seriously easy to make. It only needs a few ingredients, and you won’t have to worry about your chicken being dry either. I took a slightly unconventional route by boiling the chicken before baking it because I found it helps to soften it.

Parmesan Crusted Stuffed Chicken.jpg

Parmesan Crusted Stuffed Chicken Breast


  • Five large chicken breasts

  • 1 cup half and half

  • Olive oil

  • 1/2 cup sundried tomatoes (fresh tomatoes are good if you don’t have sundried)

  • 1/2 cup roughly chopped spinach

  • 2 tablespoons red pepper flakes

  • 2 tablespoons garlic and pepper seasoning

  • 1/2 cup parmesan cheese


  1. Marinate the chicken breasts in the garlic and pepper seasoning, then leave in the fridge overnight.

  2. Take chicken breasts out of the fridge and boil in a pot of water for 30 minutes. Allow the chicken breasts to cool completely before proceeding.

  3. With a large sharp knife, carefully cut the chicken breasts like hot dog buns. Don't cut all the way through.

  4. Open the chicken breasts up where you cut them and layer the tomatoes and spinach. It's okay if you can't fit all of it in, you can just leave some out. Just squish in as much as you can. Stick a couple of toothpicks in near the opening to keep it all together.

  5. Place chicken breasts in a casserole dish and cover in the half and half and olive oil. This will keep it moist while it bakes. Top with red pepper flakes and parmesan cheese. You can put the pan in the oven at about 375ºF. Allow the chicken to bake for another 30 minutes. Serve warm and enjoy!

Parmesan Crusted Stuffed Chicken 1.jpg

Savoury Ham & Cheese Bread Pudding with Tomato Hollandaise

Savoury Ham & Cheese Bread Pudding with Tomato Hollandaise

This yummy brunch casserole can be put together the night before and placed in the oven a few minutes before your guests arrive. Adding a bit of tomato paste to a classic hollandaise sauce gives it a lovely rosy hue and a nice tangy flavour.

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Stuffed Baked Tomatoes

Hello Lovely,

Breakfast is one of those meals we commonly miss amongst the grab and go routine of the morning rush.  Not only is the most important meal of the day, but also one that we should make as healthy and interesting as possible, as it’s the first connection with food.  Brighten up your plate and palette with this stuffed tomato recipe that incorporates the protein and Vitamin D of eggs with the high zinc and prosphate properties of Spinach.  These fun little baked tomatoes fit neatly in your hand and can be finished in 3 easy bites.

Stuffed Baked Tomatoes


  • 4 -6 whole tomatoes
  • 1 leaf of Kale, thinly chopped
  • Fresh parsley
  • 1 scallion, minced (for garnish)
  • Grated sharp cheddar cheese
  • Salt and black pepper to taste


Spicy Cajun Sauce

  • 6 tblsp. Sour Cream
  • 2 Dashes of Italian Seasoning
  • 2 tsp. Cajun seasoning
  • 1 tsp Cayenne seasoning
  • 1 Lime wedge, freshly squeezed
  • 1 tsp Red Pepper flakes
  • Salt to taste



  1. Preheat the oven to 250 degrees. Grease the medium sized glass baking pan with olive oil.

  2. Remove the tops of the tomatoes and use a spoon to carefully remove the inner flesh of each tomato without cutting through the bottom.  Discard of the juice and seeds.  Tops can be discarded also or cooked with the tomatoes.

  3. Grease the outside of each tomato with olive oil (will help with cooking) and sprinkle salt over all the tomatoes to help with flavoring.

  4. Add 1 tablespoon of almond/coconut milk at the bottom of each tomato and fill with  kale, cheddar cheese, freshly cracked egg, salt, black pepper and italian seasoning (in that order).  Ensure that the egg fits neatly into the tomato, otherwise the egg white will spill over the sides.

  5. Place stuffed tomatoes in greased pan , with an index finger distance between each. Being careful not to allow the contents to spill over or out.

  6. Bake for 15 – 25 minutes or until the eggs are done to your desire.

  7. To create sauce, mix all ingredients together.  Place aside for later usage

  8. Remove the tomatoes from the oven and place on a serving dish.  Top with spicy sauce, serve & enjoy!


This recipe is great for a weekend brunch or a change from the usual meal. Extra garnishes can include thinly sliced green onions or Parmesan cheese

Note: Tomatoes can be stuffed ahead of time and kept in an airtight container or covered with Saran Wrap.  The egg can be added shortly before baking.

Meatless Monday: Spaghetti with Coconut Tomato Sauce

Woo sa!

Hi Friends!

How ironic is it that making a post on what to do when you're having a bad day, here I am having a bad day. Well, morning. Nothing else has sucked so far. Here's what happened:

I was all excited to take a picture of my lunch to share with you guys today. I had everything prepared and was about to go out the back door, to get more sunlight on the back patio. I didn't realise that the alarm was still set so opening the door set off the alarm. I had to rush my put my stuff down, lock the door back (it's the only way it will stay closed) and try to turn the alarm off. In the process of putting my stuff down, I tripped over all of the detergant bottles and plastic bags my mum seems to leave laying in wake, just waiting for an accident. This of course caused all of my stuff to fall down, including my dish....which was porcelain.....and my FAVOURITE dish to eat out of. Nevermind that my cell phone also fell (and I'm still trying to keep a steady signal on it) and the food. But my favourite bowl absolutely shattered! You could ask anyone, I eat EVERYTHING out of this bowl! It was a beatiful square bowl and I can't even remember where I bought it from to replace it.

The fortunate part was that I had already separated what was for my lunch and what was for photo purposes. So after cussing to the moon and back over the loss of my favourite bowl, I threw away the broken pieces, got a new bowl, scooped everything up into the new bowl, re-garnished everything and cautiously proceeded outside to take the photo. (Hey the show must go on right)? It really was too pretty to not share (even if no one was going to be able to eat it). It hurt to have to throw it away when I was done, but at least I can share the recipe so that if I ever decide to make it again, I'll remember what I did (and what not to do when photographing it). And you can stare at food you may not believe is actually unedible.

But before I give you the recipe, here's how I actually got to make this. There were no leftovers from Sunday dinner and I needed something for lunch. I quickly decided to improvise with some spaghetti. I know that spaghetti isn't the most fabulous, high end meal, but when you're fridge is empty and so it your wallet, you've gotta improvise. I saw some leftover coconut milk and even though I despise the taste and smell of coconut (So why did I have it? Good question. Remember that Coconut Milk Leave in Conditioner I made? And the DIY Body Wash? Great. Glad we cleared that up) I immediately searched the internet for ways to use coconut milk as a sauce for spaghetti.

When I found one I liked (I was so lazy I just went with the first one I saw, I began.

It was so simple, and kinda pretty. I wasn't blown away by the flavours, but that could be due to not having any white onions. That may have done more for the flavour. But again, this was a whatever-I-have-left kinda sauce. I was sceptical about the coconut milk, but it really wasn't bad. Probably because I masked it with some almond milk. Still this is a great dairy free recipe (well it was until I sprinkled it with parmesean cheese. You know I like my cheese!) The coconut milk was a light addition to this sauce that kept the dish vegan and healthy! So here's the recipe!

Recipe Ingredients

  • 1/2 cup Prego Marinara sauce
  • 1/2 cup coconut milk (+ 1/4 cup almond milk- I only had that much left in the carton so I tossed that in too)
  • 2 Tablespoons margarine
  • 2-3 cloves garlic minced (or 1 teaspoon pre-minced garlic)
  • 1/4 medium diced onion (I didn't have this so I use 1 tablespoon diced green onion but I would recommend combining the two)
  • 1 teaspoons white wine vinegar (I didn't have any but feel free to add it)
  • Cooked spaghetti (I have no idea how much)
  • salt and pepper to taste


Recipe Steps

  1. Melt margarine in a medium sauce pan over medium heat.

  2. Add in the diced onion and minced garlic and sauté until the onions are translucent.

  3. Add the white wine vinegar and then the marinara sauce. Cook for 2 or 3 minutes.

  4. Pour in the coconut milk stirring frequently.

  5. Once combined stir in the garlic chili sauce, salt, and pepper.

  6. Simmer for 5 minutes and serve over pasta.

I'm glad I finally got back into the kitchen and tried something new. This took about fourty minutes when you consider that I was also making breakfast. I actually still have some tomato sauce on my toes from the aftermath. I thought I scrubbed it all off, but it's not the worst thing to have stuck on your toe. If you're not sure what to do for Meatless Monday, I'd definitely suggest giving this recipe a try!