Diva Tasting: Chicken Spinach Rolls and Espresso Parfaits…

Spinach Stuffed Chicken Breasts


  • 1 Cup Mayonnaise
  • 2 (10 Ounce) Package Frozen Chopped Spinach, Thawed And Drained
  • 1 Cup Crumbled Feta Cheese
  • 4 Cloves Garlic, minced
  • 6 Skinless, Boneless Chicken Breasts
  • 6 Slices Panchetta


  1. Preheat oven to 375 degrees F. 9×13 inch pan
  2. In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
  3. Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking pan. Cover lightly with foil.
  4. Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F.
  5. Serve with spring salad with lemon vinaigrette and dinner rolls.

Espresso Tiramisu Parfaits


  • 8 Ounces Cream Cheese, Softened
  • 1 1/2 Cups Cold Cream
  • 1 (3.4 Ounce) Package Cheese Cake Instant Pudding
  • 1 (8 Ounce) Tub Cool Whip(R) Whipped Topping, Thawed, Divided
  • 1 Cup Hot Brewed Strong Instant Espresso
  • 1/4 Cup Caramel Ice Cream Topping
  • 1 (16 Ounce) Frozen Pound Cake, Cut Into 3/4-Inch Cubes
  • 2 Ounces Semi-Sweet Chocolate, Grated


  1. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in cream. Add dry pudding mix; beat 1 min. Gently stir in 2 cups COOL WHIP.
  2. Mix coffee and caramel topping until blended. Place half the cake cubes in 5 large fluted parfait glasses; drizzle with half the coffee mixture. Cover with half the cream cheese mixture, then 1/3 of the grated chocolate. Repeat.
  3. Top with remaining COOL WHIP and chocolate. Refrigerate 4 hours.

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