Cooked by TFW: Stuffed Chicken with Two Sauces

When Coach LA first approached me about starting this cooking series, I was excited to bring my brand of hilarity and genius (and humility) to the masses. But with this week’s recipes, I realize the possible error of my ways…


Firstly, in my daily life, both in and out of fight camp, I regularly eat maybe four different meals. Of those four, today’s dish is easily my most consumed dinner option. Anyone who follows me on instagram (@drsixfingersesq. Follow ya boy!), has seen this dish about 32 trillion times with either cauliflower (oh, hey! Check out those sweet cauliflower recipes here: or sweet potato or… I think I made this once with pasta.

Herein lies my dilemma… Admittedly, this is a pretty easy meal to make. But it’s also my little secret. And here I am now, just giving it away to the masses. Today, kids… I’m going to teach you how to make my stuffed chicken… sigh… WITH MY SECRET SAUCES!!!!! Sauces… Plural… I feel like Samson, but I’m cutting off my own dang hair…

Have I mentioned I’m in fight camp? (this joke will never get old with me… I eat four meals and make three jokes. I’m a seven-trick pony with six fingers on each hoof…) Today’s meal, I’ll show you how I make the chicken in fight camp and give you both my fight camp sauce AND normal life sauce… DISCLAIMER: YOU MUST BE 21 YEARS OR OLDER TO MAKE MY NORMAL LIFE SAUCE!


Stuffed Chicken

1 Chicken Breast

1 Tomato (or bell pepper)

1.5 handfuls of spinach

2 spoonfuls of Feta cheese

Salt and Pepper


Fight Camp Secret Sauce

2 spoonfuls of dijon mustard (Fun fact: Vox has a video about how rappers are obsessed with Grey Poupon… 2011 had a record 15 songs mention it. You can get 2 jars of that GP goodness at… YES, THAT’S RIGHT!… Costco for under $10. #CostcoSponsorTym)

1/4 cup lemon juice


Regular Life Secret Sauce

3 spoonfuls of dijon mustard

1/2 cup heavy cream

1/2 cup (let’s be honest, 3/4 cup) cheap whiskey (Costco has a generic brand for insanely cheap. I’m talking under $20 for 1.75 Liter. It’s my cooking whiskey… Costco… seriously, just send me like a gift card or something!)


Stuffed Chicken

1. Prepare the chicken. Preheat the oven to 390º. Carefully butterfly cut your chicken breast. For thicker cuts of meat, you'll need to use a mallet to flatten it out. If so, pro tip: place a piece of plastic wrap over the cut open chicken. Saves from sending salmonella all over your kitchen and ensures chicken is flattened evenly.

2. Add your stuffings. Start with your tomato/bell pepper. For tomatoes, use your mandolin slicer to create 1/8” slices. For peppers, cut length-wise strips. You’ll place whichever veggie on one side of the butterflied breast. Next, add your spinach. I usually add it raw, but you can sauté the spinach first if you’d like. Finally, add your feta to the center of the chicken. Another pro tip: use the feta spoon to help you fold the chicken back up. Depending on how much goodness you stuffed the chicken with, you may need to use toothpicks to keep the chicken folded up.

3. Get to cooking. Pat dry the outside of the chicken with a paper towel. Season one side with your salt and pepper. Place the chicken, seasoned side down in a lightly oiled skillet over medium-high heat. Quick note: I use my cast iron skillet for this meal. If you don’t have one, or if you don’t have an oven-safe skillet, you can use a regular skillet and transfer the chicken to a baking dish when the time comes. Let the chicken sear in the skillet for about a minute while you season the other side. Flip the chicken and sear the other side for a minute. Place the chicken in the oven and let cook for about 12-15 minutes, or until cooked through. When the chicken is done cooking, remove the toothpicks, if you used them… The lawyer in me fears somebody is going to forget to take them out after cooking and I’m not going down like that!

Now, the sauces… Fight Camp Sauce is made BEFORE you start prepping the chicken. Regular Life Sauce is made either after the chicken is cooked (if you’re using an oven-safe skillet) or while the chicken is cooking (if you’re using a skillet and a baking dish). 

Fight Camp Sauce

1. In a small bowl, mix together the dijon and lemon juice. If I may brag, which I rarely do, I hand-squeeze a lemon. Remember: Single-ingredient foods. You can use lemon juice, but I don’t trust it… Get yourself a lemon and juice it yourself! You’re in fight camp; earn your food!

2. After you have seared both sides of the chicken, you’ll add the sauce on top before moving it to the oven. Alternative: If you look at the pictures of this recipe on Instagram, you’ll notice I went used hummus… Y’all, I’m just giving away all my secrets today!

Regular Life Sauce

1. As stated earlier, this depends on what type of skillet you’re using because you are going to use that same skillet to make this boozy oozy goodness. If you’re using an oven-safe skillet, once the chicken is done cooking, move it to your plate and get the skillet back on the stove over high heat. If you’re using a skillet and baking dish, you’ll put the skillet over high heat while the chicken is in the oven.

2. Deglaze the skillet with the whiskey, making sure you loosen all the drippings from the chicken. Let it reduce by half. Add the cream and lower the heat to a simmer. After about 30 second, stir in the dijon and remove from heat. When it thickens a little, pour it atop of your finished chicken. People have begged me for years for this sauce recipe, so use it wisely… With cheap whiskey comes great responsibility.

Happy eating, y’all! Experiment with the veggies and cheese you stuff the chicken with; I’ve used sautéd onions and mozzarella before and it’s phenomenal! Be sure to share your pictures of this meal with the hashtag #CookedByTFW on the various social media platforms, and any complaints about this meal can be sent to me at


LA Jennings