Ingredients

For the Dough:

• 2 ½ cups all-purpose flour
• 1 cup lukewarm water
• 1 tsp sugar
• 1 tsp salt
• 2 tsp instant yeast
• 2 tbsp olive oil

For the Filling (Optional):

• 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
• ½ cup fresh herbs (parsley, cilantro, or chives), chopped
• 1 tsp garlic powder
• Salt and pepper, to taste

Instructions

1. Make the Dough
   In a large mixing bowl, combine the lukewarm water and sugar.
   Sprinkle the yeast on top and let it sit for 5 minutes until frothy.
   Add the flour, salt, and olive oil to the yeast mixture.
   Mix until a dough forms.
   Knead the dough on a floured surface for 8–10 minutes until it becomes smooth and elastic.
   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1 hour, or until it doubles in size.
2. Prepare the Filling
   In a small bowl, mix the shredded cheese, chopped herbs, garlic powder, salt, and pepper.
   Adjust seasoning as needed.
3. Shape the Flatbreads
   Once the dough has risen, punch it down to release the air.
   Divide the dough into 8 equal pieces.
   Roll each piece into a small circle.
   Place a spoonful of filling in the center of each circle.
   Fold the edges over the filling and pinch them together to seal the dough.
4. Flatten the Filled Dough
   Gently roll each stuffed dough ball into a flat circle, being careful not to let the filling spill out.
5. Cook the Flatbreads
   Heat a non-stick skillet or griddle over medium heat.
   Place a flatbread onto the skillet and cook for 2–3 minutes per side, until golden brown and slightly puffed.
   Repeat with the remaining flatbreads, adding a small amount of oil to the skillet if needed.
6. Serve and Enjoy
   Serve the flatbreads warm with your favorite dips (like yogurt sauce or hummus) or as a side to soups and stews.

Ingredients:

Chicken Ingredients:

• 4 large boneless chicken breasts
• 1/2 cup Tony Chachere’s 30-Minute Chicken Marinade

Stuffing Ingredients:

• 8 oz cream cheese
• 12 oz chopped spinach
• 6 oz sun-dried tomatoes
• 1 cup Mozzarella or Queso cheese
• 2 tsp Tony Chachere’s Spice N’ Herbs Seasoning

Cream Sauce Ingredients:

• 1 tbsp butter
• 1 cup heavy cream
• 2 tsp oil from sun-dried tomatoes
• 1/2 cup grated Parmesan
• 1 tsp Tony Chachere’s Spice N’ Herbs Seasoning

Directions:

1. Slice the chicken breasts in half to make them foldable.
2. Marinate the chicken in the marinade for 30 minutes.
3. In a bowl, add all the stuffing ingredients together and mix until well combined.
4. Evenly distribute the filling into each chicken breast and seal in place with toothpicks.
5. Add the chicken to a hot grill and let cook for about 10 minutes flipping halfway through.
6. The chicken is done when the internal temperature is 165 degrees Fahrenheit.
7. In a saucepan over medium-high heat, melt butter and add all the sauce ingredients.
8. Bring to a boil and reduce to a simmer and let cook for 5 minutes.
9. Add the sauce over the chicken and serve.

Prep Time: 35 minutes | Cooking Time: 15 minutes | Total Time: 50 minutes | Servings: 2-4

Ingredients:

• 4 large potatoes, peeled and grated
• 1 pound ground beef
• 1 cup shredded cheddar cheese
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper to taste
• Olive oil for frying

Directions:

1. In a bowl, mix grated potatoes with salt. Squeeze out excess moisture.
2. Heat olive oil in a pan and form potato patties, frying until golden brown.
3. Set aside.
4. In the same pan, cook ground beef until browned.
5. Add onions, garlic, paprika, salt, and pepper.
6. Cook until onions are translucent.
7. Place a spoonful of the beef mixture on a potato patty, top with shredded cheese, and cover with another patty, sealing the edges.
8. Fry the stuffed potato cakes until crispy and golden on both sides.
9. Serve hot and enjoy the cheesy, beefy goodness!