We went to Disneyland a couple days ago and were determined to do a food crawl because we love the food! This trip we decided to stray away from our normal stops like the Plaza Inn for their amazing fried chicken or Cove Bar for their Lobster Nachos. Actually, we did go to Cove Bar but we decided to try something else lol!
Some of the things worth mentioning from this trip are the Old Fashioned from Cove Bar (Andrew made Charlie’s and he enjoyed it, but unfortunately not pictured), Uva Street Fries from Uva Bar in Downtown Disney (not pictured either because we devoured it so fast), and last but not lease the Gumbo from Jazz Kitchen Express.
I also love me a good Bloody Mary, get that or a Michelada from Cove Bar. The one at Uva Bar was good too but Andrew our bartender knocked it out of the park. We also got a yummy flat bread appetizer, ask your server what kind of toppings they have for that day as it rotates regularly.
The Monday after Mother’s Day Charlie and I surprised his mom and cooked her a healthy lunch for her day off. I’m not a big fan for chicken breast, I’m more of a dark meat girl myself. But when you say stuffed with cheese how could I say no?!
We made her a mushroom and zucchini stuffed chicken breast with our current favorite side, pickled vegetable salad.
If you want the recipe for our pickled vegetable salad, you can find it here.
What else you’ll need:
4-6 pieces of butcher’s twine
2 chicken breasts, butterflied
1 pack crimini mushrooms, sliced
1 zucchini, diced
1 bunch rosemary
5 cloves of garlic, minced
6 oz. mozzarella
Salt and pepper, to taste
In a sauce pan on medium heat, add some olive oil and 2 sprigs of rosemary. Let the rosemary cook to flavor your oil for about 1 minute then remove sprigs.
Add garlic to pan, cook until golden brown.
Add zucchini and mushrooms, cook to desired doneness. Remove from heat to let cool. Note: vegetables doesn’t have to be completely cold, you just don’t want it to keep cooking.
While veggies are cooking, mince some rosemary (1-2 tablespoons) and place in a small, shallow plate. Add some salt and pepper (about 1 teaspoon of each). Mix thoroughly until evenly distributed. Set aside.
Butterfly your chicken (aka slice your chicken breasts in half while keeping the 2 pieces still connected).
Add 1-2 tablespoons of your sautéed veggies and 2(ish) oz. of cheese.
Carefully roll your chicken breast around your stuffing and secure with your butcher’s twine.
Grab your plate of rosemary, salt, and pepper. Roll your stuffed chicken breasts so that it’s nicely coated and seasoned.
In the same sauce pan on low/medium heat, add some olive oil. When oil is hot enough place chicken in pan and cover.
Cook on each side for 5 minutes each side or until chicken is thoroughly cooked.
Cut and remove baker’s twine with scissors.
Top chicken with remaining cheese.
Plate your chicken on top of a bed of your remaining sautéed veggies and serve with some white or brown rice and pickled vegetables.