• 1 recipe Shrimp stuffing
• 9 (8-ounce) whole boneless, skinless chicken breasts
• 2 ½ tablespoons Creole meat seasoning
• 1 recipe Sun-dried Tomato and Basil Beurre Blanc

Prepare shrimp stuffing; reserve refrigerated until needed.  Preheat oven to 375 degrees.

Place chicken between 2 layers of plastic wrap and pound slightly to ¼-inch thickness.  Season both sides of chicken with Creole meat seasoning.  Place ½ cup reserved stuffing in center of each breast.  Roll breast around stuffing; secure with a toothpick.  Place chicken rolls, seam side down, on a lightly oiled baking sheet.  Bake until chicken reaches an internal temperature of 165 degrees, about 30 to 35 minutes.  Meanwhile, prepare Sun-dried Tomato and Basil Beurre Blanc; reserve, keeping warm.

Let chicken rest 5 minutes, remove toothpicks and slice each breast on the bias into thirds.  Fan chicken breast on individual plates or a meat platter; top with reserved Sun-dried Tomato and Basil Beurre Blanc.

Shrimp Stuffing

• 4 tablespoons vegetable oil
• 2/3 cup finely chopped red bell pepper
• 2/3 cup finely chopped green bell pepper
• 2/3 cup finely chopped red onion
• 1 pound (90/110 count) shrimp, peeled and de-veined
• 1 tablespoon Creole seafood seasoning
• 2 tablespoon Louisiana hot pepper sauce
• 2 tablespoon Worcestershire sauce
• 1 cup water
• 2 (10-ounce) package fresh spinach, stemmed and washed
• 1 (6-ounce) package cream cheese, softened
• 4 ounces soft goat cheese
• 4 ounces feta cheese
• Salt and pepper to taste
• Tabasco sauce

Heat oil in a large skillet over medium-high heat. Add red and green bell peppers, onion and shrimp; sauté until vegetables are tender. Spread out in colander to drain excess liquid. Season with Creole Seafood Seasoning, hot sauce, and Worcestershire; chill in refrigerator.

Place water in a large skillet over medium-high heat. When simmering, add spinach and cook until just wilted. Drain in colander and run under cold water to stop cooking process. Use hands to squeeze out as much water as possible; it’s important to get spinach as dry as possible. Coarsely chop and refrigerate until needed.

When shrimp mixture is chilled, combine in a large bowl with spinach, cream cheese, goat cheese, and feta. Season with salt, peppers and Tobasco. Reserve stuffing in refrigerator until needed. May be made a day in advance.

Sun-Dried Tomato and Basil Beurre Blanc

• 1 recipe Lemon Beurre Blanc
• 4 tablespoons julienned sun-dried tomatoes
• 2 tablespoon chiffonade fresh basil leaves

Add sun-dried tomatoes and basil to Lemon Beurre Blanc, close to serving time, to hold color and flavor of basil.

Lemon Beurre Blanc

• 2 lemon, peeled and quartered
• 2 tablespoon minced shallots
• 1 cup white wine
• 2 tablespoon whipping cream
• 2 cup cold unsalted butter, cubed
• Warm water as needed
• Salt and white pepper to taste

Combine lemon, shallots and wine in a heavy-bottomed, small sauce pan. Cook over medium heat to reduce liquid until it starts to become syrupy and thick. Add cream and heat. Whisk in butter one piece at a time, whisking after each addition. If mixture begins to look too thick, add a few drops of warm water.

When all the butter is incorporated, remove sauce from heat and strain. Season with salt and pepper; always KEEP WARM.

Note: If the Buerre Blanc breaks down, simply warm it up, spin in a blender and keep warm until serving time. Or use a handheld blender that you can put into sauce to help bring it back together.

Popcorn Rice (this recipe was tripled and served 7 with tasty leftovers for the next day.)

• 6 tablespoons unsalted butter, divided
• 3 teaspoon minced garlic
• 1 ½ cup popcorn rice
• 3 ¾ cups tepid or regular tap water
• 3 teaspoon salt
• ¾ teaspoon black pepper
• 3 cup thinly sliced button mushrooms
• 1 ½ cup whipping cream
• 3 tablespoon thinly sliced green onion
• 3 tablespoon finely chopped fresh parsley
• ¾ cup finely shredded Parmesan cheese

Heat a medium sauce pan over medium heat: add 1 tablespoon butter, garlic and rice. Sauté 2 minutes, but do not let rice brown. Add water, salt and pepper; bring to a boil. Cover and reduce heat; simmer until rice completely absorbs water, about 20 minutes; rice should be fully cooked at this step.

In a small skillet, add remaining 1 tablespoon butter and mushrooms. Sauté mushrooms until tender, about 3 minutes. Immediately add mushrooms to rice mixture. Add cream; cook over low heat 2 or 3 minutes. Fold in onion, parsley, and cheese; mix well and serve immediately.

Grilled Vegetables

yellow squash
green squash
red onion
portabella mushrooms
olive oil
honey
creole seasoning

Cut all vegetables and toss with olive oil, honey, and seasoning.  Cook on grill in wok until tender.