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Mama Jo’s Stuffed Chicken Roll-Ups

makes about 6 servings


  • 3 boneless skinless chicken breasts (butterflied and pounded to about 1/4″ thick)
  • extra virgin olive oil
  • 1/4 medium yellow onion, minced
  • 1 clove garlic, minced
  • 2 cups broccoli slaw
  • about 1/4 lb provolone stagianato, sliced on a 1 (about 5 or 6 slices)
  • salt and pepper


  1. Heat about 2T olive oil in a medium skillet, add garlic and onions. Sautee until soft.
  2. Add broccoli slaw, stir until mixed evenly. Sautee until mix begins to soften.
  3. While veggie mix is cooling, lay cheese on inside of chicken. Put thin layer of veggie mix on top of cheese.
  4. Roll chicken up, tucking in sides so cheese doesn’t melt out. Use toothpick to fasten.
  5. Coat bottom of skillet with olive oil, heat to medium. Cook chicken turning only once when chicken is golden brown. (If you have to do this in batches, chicken can be placed in warm oven.)

I took the basic, plain-jane oatmeal cookie recipe from Quaker…to view the starter recipe go HERE. Additions to the original recipe are: walnuts, peanut butter, pumpkin puree, pumpkin pie spice, extra salt, and extra flour.



  • 1 1/4 c unsalted butter, softened (2.5 sticks)
  • 3/4 c packed brown sugar
  • 1/2 c granulated sugar
  • 1 egg
  • 1 t vanilla extract
  • 2 T natural peanut butter
  • 1 c pumpkin puree
  • 1 3/4 all purpose flour
  • 1 t baking soda
  • 1 t ground cinnamon
  • 2t pumpkin pie spice
  • 3/4 t salt
  • 1/4 t nutmeg
  • 3 c old fashioned toasted oats
  • 1 1/2 coarsly chopped walnuts



  1. Heat oven to 375.
  2. In a large bowl, cream butter and sugars together with a mixer on medium until smooth.
  3. Add egg, vanilla, peanut butter and pumpkin puree. Blend thoroughly.
  4. In a medium bowl, combine all dry ingredients except oats and nuts. Mix well with fork.
  5. Fold dry ingredients into wet ingredients with spoonula until well blended.
  6. Add oats and nuts, blend well.
  7. Spoon onto undgreased cookie sheets, cook 10 minutes or until centers are firm and bottoms begin to brown.

About the Cook

I'm a busy wife and mom who knows the value of a meal that can be prepared quickly. I prefer to cook with whole foods and you will almost never find a prepared food in my recipes or my pantry.

This blog started as a way to recall recipes that I've created and now I am excited to share them with you! Bon Apetit!
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