Stuffed Chicken Breast& Cherry Chocolate top with mini marshmallows

Cook and Photo by Mott T. Mitchell

Ingredients

• 1 chicken breast
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 small link pork sausage, casing removed
• 1teaspoon ground cumin 
• 1/8 cup honey or maple syrup 
• poblano chile pepper  and red pepper finely chopped

• Directions

  Preheat the oven to 350 degrees F
  Butterfly the chicken breast and pound it out until flat, then season both sides with salt and pepper, to taste.
• In a large saute pan over medium-high heat, add 1 tablespoon of the olive oil ,poblano ,red pepper and sausage  season with salt pepper and ground cumin Break up the sausage until browned 
• Add the sausage filling to flattened chicken on the side closest to you. Roll chicken like a cigar tucking it tightly at each roll. Tie with kitchen string
• Heat the remaining oil in an oven-proof saute pan over medium-high heat. Add the chicken and sear it on all sides until golden brown. Transfer the pan to the oven and bake for 10 minutes. Remove the chicken from the oven. Brush the chicken with honey or maple syrup  and serve.

For dessert  Cherry Chocolate top with mini marshmallows

 Photo by Mott T. Mitchell