#tritips

This is one of my favorite recipes that is cheap and easy to make. Also the leftovers keep really well!

Ingredients:

Chicken breast (as many as desired)

A block of cream cheese

Shredded mozzarella

White pepper

Salt

Spinach

Olive oil

A couple potatoes (small white, red, yellow, or finger potatoes. Preferably not russet)

Thyme

Rosemary

Toothpicks

Instructions:

Get out a skillet and a pot. Boil water in the pit for the potatoes. Grab the cheeses, white pepper, salt, and spinach.

On a low heat melt the cream cheese and mozzarella together. Add pepper and salt to taste. It should form a big melty ball as you stir it around the pan. Add some spinach (it gets a LOT smaller once it's cooked).

Cut a slit into the side of the breasts and STUFF those little puppies. Toothpick help keep it together. Once stuffed return them to the pan with a splash of olive oil. (About a tablespoon?)

Cook on medium heat until the bottom is golden brown and then flip. CHICKEN SHOULD NEVER BE EATEN PINK. Make sure it's COMPLETELY WHITE. That's how you know it's cooked.

Once the potatoes are boiled (if you poke it with a fork and it goes in easily they should be done) drain the pot. Sprinkle in some olive oil lightly, as well as thyme and rosemary. Add a bit of salt and MASH. Skins should be fine.