Tuscany Stuffed Chicken Breast

If you have any recipes that you would like to share please email them to nutrition@willclower.com
Submitted by Linda at Eckert Seamans Thank you Linda!


You’ll Need
  • 2 skinless, boneless chicken breast halves (about 4 ounces each)
  • 2 ounces fontina cheese, crumbled or sliced (you can also use fresh mozzarella cheese or any other type you like)
  • 2 roasted red sweet pepper halves or 1/2 cup roasted red sweet pepper
    halves from a jar, drained
  • 6 fresh sage leaves or 1/2 teaspoon dried sage, crushed
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine or chicken broth (use the wine – it’s the best, especially if you pour yourself a small glass while you’re cooking)
  • Place each chicken piece, boned side up, between 2 pieces of clear plastic wrap.
  • Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness.
  • Remove plastic wrap.
  • Sprinkle chicken with black pepper.
  • Layer cheese, roasted red sweet pepper halves, and sage in the center of each breast.
  • Fold in edges; roll up into a spiral, pressing the edges to seal.
  • Roll in flour.
  • In an 8-inch skillet heat the oil over medium heat.
  • Cook chicken in hot oil about 5 minutes, turning to brown all sides.
  • Remove from skillet.
  • In the same skillet bring wine or broth to boiling; reduce heat.
  • Simmer, uncovered, about 2 minutes or until 1/4 cup liquid remains.
  • Return chicken to skillet.
  • Cover and simmer for 7 to 8 minutes or until chicken is tender and no longer pink.
  • Plate the chicken and spoon the sauce over it.


Honey Mustard Chicken Marinade

You’ll Need
• ¾ cup brown mustard
• 1 cup dry white wine
• ¾ cup extra virgin olive oil
• ¼ cup honey
• 3 garlic cloves, minced
• 2 Tablespoons soy sauce
• 1 teaspoon dried minced onion
Combine all ingredients in a medium bowl.
Pour the marinade over the chicken and let sit sealed container in a refrigerator for a couple of hours (turning the container every so often) grill the chicken and enjoy.

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Chicken Caesar

As we move into spring, Caesar Salads are a perfect base for a meal and quite easy to make. This specific one is topped with chicken. For a substitute you could try a blackened fish or shrimp.
You’ll Need
  • 3 to 4 ounces of chicken per person cooked
  • 1 head romaine lettuce, chopped
  • Generous handful of crouton
  • 2 cloves garlic, pressed
  • 2 teaspoons lemon juice
  • 1/ 2 teaspoon Dijon mustard
  • 1 can (2 oz.) anchovy fillets, drain oil off
  • 1/4 cup grated Romano cheese
  • 2 tablespoon red wine vinegar
  • 1/ 3 cup olive oil
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
For the Croutons:
Chop up stale bread, brush with olive oil and sprinkle with garlic powder.
Toast in 350° oven till brown. No more than 10 minutes.
For the Salad:
Wash romaine and chop into bite-sized pieces.
For the Dressing:
In a bowl, combine oil, vinegar, Worcestershire, salt and pepper to taste, garlic, lemon juice, anchovies and mustard. In a large bowl, toss lettuce and dressing and half the cheese together, along with croutons.
Serve on individual plates and top with chicken and remaining cheese.



Lemon Rosemary Chicken

Let’s use herbs as much as we can. Not only do they make a meal delicious they are also good for our health! This recipe was submitted by Kristy at Eckert Seamans. Thank you Kristy!

You’ll Need
  • 4-6 Boneless, skinless chicken breasts
  • 2 Teaspoons chicken bouillon granules
  • 1/2 Cup boiling water
  • 2 Teaspoons minced garlic
  • 1/4 Cup lemon juice
  • 2 Tablespoons olive (or vegetable) oil
  • 3-4 Sticks fresh rosemary (remove leaves from stems into a cup, then cut up using kitchen shears)
  • Salt
  • Fresh ground pepper
  • Place chicken breasts in a large zip-lok bag.
  • Combine remaining ingredients and pour into bag with chicken.
  • Marinate at least 6 hours (it’s best to marinate overnight – the longer you marinate, the more intense the flavors are).
Grill, and enjoy!

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White Bean and Chicken Chili

Make beans a part of your diet!
Recipe submitted by Linda at Eckert Seamans.
If you have a recipe you’d like to share we would like to post it! Just email it to nutrition@gmail.com
You’ll Need
  • 2 Tbsp. Olive Oil
  • 15 Oz. Can White Beans, Rinsed*
  • 2 Scallions (Or Green Onions), Sliced
  • 14.5 Oz. Can Of Diced Tomatoes, Drained**
  • 1 Clove Garlic, Minced
  • 3/4 C. Chicken Broth
  • ¾ Tsp. Chili Powder
  • 3/4 C. Cooked Chicken Breast
  • ½ Tsp. Cumin
  • Tabasco Sauce (To Taste)
  • 2 Dashes Sea Salt
  • 2 Dashes Freshly Ground Black Pepper
  • Rice (Optional)
  • Cook one-half boneless, skinless chicken breast in 1 tbsp. olive oil, sprinkling both sides of the breast with salt and pepper as it cooks.
  • Set aside to cool.
  • In a medium pot, heat 1 tbsp. olive oil.
  • Saute scallions and garlic until garlic just begins to get golden.
  • Add chili powder and cumin and stir for 1 minute.
  • Add the beans, tomatoes and chicken broth and simmer for 15 minutes, uncovered.
  • Add chicken and cook for 5 minutes.
  • Add 1 or 2 dashes of tabasco sauce, although for me the recipe already has a slight kick if eaten immediately.
  • Serve with hot, crusty buttered fresh bread, or over rice (which will cut the spiciness), and add a salad. Serves 2 people.
* Kidney beans are the best. If you cannot find white kidney beans, use canned navy beans, also rinsed.
*Mexican tomatoes are the best (with diced jalapenos), but any type will do.

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Wild Rice Soup

This is the perfect meal for lunch the day after Thanksgiving. 

You’ll Need

  • 1/2 cup chopped onion
  • 1/2 cup finely chopped peeled carrots
  • 1/2 cup all-purpose flour
  • 3 cups chicken stock
  • 1 (6-ounce) package long grain and wild rice
  • 1 cup chopped cooked chicken or turkey
  • 3 tablespoons sherry
  • In a large pot coated with olive oil, sauté the onion and carrots over medium heat until tender, about 5 minutes.
  • Stir in the flour.
  • Gradually add the broth and let the mixture come to a boil, stirring constantly.
  • Meanwhile, prepare the rice according to package directions, omitting any oil and salt.
  • Add the cooked rice and cooked chicken and simmer 5 minutes.
  • Add the sherry.
  • If the soup gets too thick, add more chicken broth or water.
  • Boil 1 minute and serve.

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Curried Chicken Kabobs with Coconut Rice

This summer expand your grills potential and experiment with a variety of spices and flavors. This recipe was submitted by Linda B. at Westinghouse. Thank you, Linda B.!

You’ll Need:

  • 1 lb. Chicken Tenders (boneless chicken breast)
  • 1 Cup Plain Yogurt
  • 1 Can Light Coconut Milk divided
  • 1 tbsp. Curry Powder
  • 1 tsp. Lemon Juice
  • 1 Clove Garlic crushed
  • Sea Salt and Fresh Ground Black Pepper
  • 2 Yellow Onions peeled and cut into large chunks
  • 1-1/3 Cups of Organic Long Grain White Rice
  • ½ Cup Green Peas (frozen or fresh)


  • Cut chicken into large chunks then combine in a bowl with yogurt, ½ cup coconut milk, curry powder, lemon juice, garlic salt and pepper.
  • Refrigerate several hours.
  • Preheat broiler or grill.
  • Alternate chicken on skewers with onions.
  • Prepare rice according to package instructions substituting 1-cup coconut milk for 1 cup of the water and adding peas half way through the cooking.
  • Grill or broil chicken onion skewers until cooked through and serve over the rice.