Gotta Be Penelopes, LLC

9650 Strickland Rd., Suite 103-240

Raleigh, NC  27615 

(U.S. mail only, not a store front.)

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Stuffed Chicken Breast

2 boneless chicken breasts with fat trimmed

6 slices of center cut bacon cooked crispy

6 TBSP whipped cream cheese (recipe below)

1 stalk of scallion sliced thin

Salt and Pepper

Mild or Hot Habanero Pepper Jelly


Whipped Cream Cheese:  Put an 8 oz cream cheese block into a mixing bowl with 3 TBSP of whole milk and beat with a mixer until fluffy.  Scrape sides and mix again.


Cook bacon until crispy and drain on paper towels.  Brown the chicken breasts in the drippings of the bacon on both sides on medium high heat about 5 minutes.  Set aside. Cut the chicken diagonally so it can be stuffed with cheese and bacon.  Don’t cut all the way through.  Put about 3 TBSP of cream cheese on each breast (keep it toward the center) and put green onions on top.  Layer the 3 slices of bacon on top of the onions and fold the chicken over it.  Bake for about 30 minutes.  Top the chicken with Mild or Hot Habanero Pepper Jelly and bake for 4 minutes.  Serves 2.


Optional:  Instead of cream cheese, you can use crumbled goat cheese.


Grilled Ham Steak

½” - ¾” ham steak (I used Boars Head Black Forest)

Hot or Mild Habanero Pepper Jelly


Heat grill on high and then turn to low.  Place ham on grill and cook for 3 minutes.  Turn ham over and grill the other side for 3 minutes.  Spread the pepper jelly on the ham and turn again to caramelize the jelly.  Spread more on the other side and repeat.  Remove from the grill and serve.  I’m always a fan of serving over a bed of mixed greens with your favorite crumbled cheese (feta, gorgonzola or goat).  Another idea would be to serve it over a bed of creamy risotto.  This recipe was pulled from the web, but sounds delicious.  Let me know your thoughts after making this.


Creamy Risotto: 

 2 TBSP Butter

¼ cup finely diced sweet onion (Vidalia works)

1 finely minced garlic clove

1 cup of risotto or Arborio

3 ½ cups of chicken stock

½ cup of grated parmesan cheese

Salt and pepper to taste


Heat a large skillet over med-high heat.  Add butter and saute onions for about 5-6 minutes.  Add garlic and cook for 1-2 minutes, stirring constantly.  Add risotto and cook for 2-3 minutes.  Add 1 cup of stock at a time, letting the risotto absorb it before adding the next cup.  Once the rice has simmered for about 20-25 minutes and all the chicken stock has been absorbed, stir in the parmesan cheese.  Add salt and pepper.

Baked or Blackened Wild Salmon with Capers

One fillet of salmon

Phillips Blackening Seasoning (found in Lowe's grocery store)


Mild or Hot Habanero Pepper Jelly

For the baked salmon, preheat oven to 325 degrees.

Rinse salmon with cold water and pour lemon juice over the fish. Let drain. Pat the fillet until dry.  Spread the jelly on the meat side of the fish and top with capers.  Bake for approximately 30 minutes.  Based upon the thickness, check to make sure it's cooked to your liking. 

For the blackened salmon, sprinkle liberally with the Phillips Blackening Seasoning on the meat side.  You can use a cast iron pan on your stove top or a cast iron griddle for your grill.  Heat either pan until very hot.  Add 2 TBSP canola oil to the pan.  Place salmon meat side down and sear for about 5 minutes.  Check to make sure it's cooked to your liking.

Remove from pan and spread jelly on the meat side.  Return to pan/griddle meat side up for about 2 minutes.  Remove salmon and transfer to a plate and add the desired amount of capers.