This is my meal of meals, my magnus opus my signature dish, and I can’t believe it took me this long to get this on video, and on this site, well I hope you enjoy it!

Baked Potato

3 Potatoes
Oil
Black Ground Pepper
Salt – LoSalt or NoSalt

Take and cut your potatoes with holes through out and then cover with oil and salt and pepper, and put in an air fryer for 45 minutes at 400f, turning every 15 minutes.

Serve with some butter.

Gravy

2 Cans Of Cream Of Mushroom Soup
1 Container Of Mushroom Broth
1 Cup Of Diced Up Mushrooms
White Pepper

In a pot, add the soup, broth and diced up mushrooms and lots of white pepper, no salt please, there is enough sodium in the broth.

Filling

2 Cups Of Chopped Spinch
1 Half Cup Cream Cheese
3/4 Shredded Cheese
1 TBS Mayo
2 TBS Garlic
2 TBS Tajin

Into the bowl, add the mix in and stir it up really well, make sure that is all incorporated and mixed.

Chicken

Ground Black Pepper
1 TBS Maple Bacon
1 TBS Paprika
1 TBS Garlic Powder
1 TBS Onion Powder

Cut each breast about 75% in the center, and very important to not go all the way through.

Now use the filling and fill each breast, and then use tooth picks to seal them up, but remember they are there in the end you will need to remove them.

Open a breast and fill it, be careful not to over fill but put enough in and then use tooth picks to help seal them.

This is an absolutely amazing dish,

Season each side of them and then put them in an oiled cast iron pan, or any pan that can be put into the oven, if you don’t own a cast iron that is fine, just make sure that you have another baking try that works for the next step.

But you want to cook each side on 4 minutes, just enough to get your chicken browned and then into a pre heated 425f oven and bake for 10-15 minutes.

To serve we are going to take a baked potato and place it on a plate, cutting it with some butter, then serve with some veggies, we are going to use cream corn, and then put a breast on the plate, and top with your mushroom gravy.