Welcome to Nikki's Cooking Class

Stuffed Chicken with Sundried Tomatoes and Goat Cheese 

Stuffed Chicken with Goat Cheese and Sundried Tomatoes 



2 organic, hormone free chicken breast 

4 oz goat cheese (I buy mine from Costco)

1 cup sundried tomatoes 

1 sprig fresh rosemary

2 tbsp olive oil



½ tbsp basil

½ tbsp parsley

½ tbsp garlic (not salt, but granulated)

Fresh salt and cracked pepper OR Trader Joes everyday seasoning  



Preheat oven to 375 degrees. Using a small paring knife, cut into the middle of the chicken, go about 1 inch deep to create a pocket. Take goat cheese, sundried tomatoes and stuff the chicken. Using a flat pan (baking sheet), place chicken on sheet and coat with rosemary, olive oil, herbs, salt and pepper. Bake in the oven for 45 minutes.


Side dish -------------------------------------------------------------------------------------------------------------

Butternut Squash


1 organic butternut squash

2 tbsp organic, grass fed butter (I use Kerrygold)

2 tbsp sprinkled cinnamon

Himalayan salt or sea salt



Using a sharp knife, slice squash making 1 inch thick rounds (remember to remove seeds). Place rounds onto a baking sheet and bake for 45 minutes or until tender (use a fork to check tenderness). Cut butter in quarters and place on top of squash; sprinkle with cinnamon and salt. Put the squash back into the oven for about 2 minutes. 



  Tuscan Kale Salad 

Tuscan Kale Salad


  1. 1 head curly organic kale  

  2. 1 cup grated or shredded parmesan cheese

  3. 1 cup pepita (pumpkin) seeds 

  4. 1 cup diced carrots 

  5. 1/2 cup chopped sun dried tomatoes  

  6. 2-3 tbsp olive oil 

  7. 2-3 tbsp balsamic vinegar 



Rinse and wash kale thoroughly (use a scrubber to begin breaking down kale cell wall). De-stem kale and massage until softened. Add all ingredients and mix together with hands.



  Chicken Cutlets

    gluten and grain free 

Chicken Cutlets



  1. 5 organic free range chicken cutlets 

  2. 1 egg (used for egg wash) 

  3. 1 cup almond meal 

  4. 1 tbsp parsley 

  5. 1 tsp basil 

  6. salt/pepper 

  7. 3 tbsp olive oil 



Preheat oven at 350 deg. Take chicken and dredge in egg wash, then place in dry ingredients and coat well on both sides. On medium low heat, drizzle olive oil on pan, make sure oil is hot enough to fry. Place in pan and fry until golden brown on both sides. Place on a cookie sheet and sprinkle with salt. Place in the oven for about 10 minutes depending on the size of the cutlet. Serve with kale chips or green salad.