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Tuesday, December 1, 2015

Pumpkin Stuffed Chicken Recipe + Sweese Meat Tenderizer Mallet Review with coupon code

Are you getting tired of turkey leftovers yet? I am. And it's only four days after Thanksgiving!

This recipe is guaranteed to help kick you out of your turkey rut. It's full of flavors like garlic, pumpkin, sage, and blue cheese all mixed in a cream cheese filling and stuffed inside of chicken breasts.

Pour a little pumpkin beer into the pan, drizzle pumpkin spice syrup over the top, bake, and you end up with a deliciously moist chicken that's packed full of flavors to help wake up those taste buds that are in a deep turkey trance.

Plus you get to drink the rest of the pumpkin beer. It's a win-win!


To help prepare the chicken for this recipe, I used this meat tenderizer mallet by Sweese.

This meat tenderizer mallet works great as it's weighted enough so you don't have to put a lot of strength into it when you use it. (For you numbers people, it weighs 10.5 ounces).

Top photo is chicken breast out of the package.
Bottom photo is chicken breast after using my Sweese Meat Tenderizer Mallet.

The head is made of solid stainless steel with a plastic handle that easily fits in your hand, which is great for me because I have small hands and it's hard to find tools that I can grip easily.

Plus it has two different heads, one with large teeth and the other end with smaller teeth.

It's also dishwasher safe which is great for sanitary purposes after using on meats. Even if you don't have a dishwasher, it cleans up easily.

It's about the same size as a fork.

Even though it might appear small (it's 8 and 3/4 inches long), this is a heavy duty kitchen tool that is durable and multi-functional. You can use it to tenderize meats, crack nuts, crush garlic, crumb cookies, and crush hard candies.

And just in time for Christmas, Sweese is offering the discount coupon code below so you can buy yourself (or someone you know who would love a new kitchen toy) one of these Sweese Meat Tenderizer Mallets.

If you act right now, you can purchase it here at Amazon.com for under $5.00 with this coupon code
------>  SLEECZVR  (coupon code valid for 6 months from date published)
That's a steal!

Which by the way, works great for making my Pumpkin Stuffed Chicken (hint, hint).

Pumpkin Stuffed Chicken

Recipe by Julie Murphy
A delicious & moist chicken stuffed with a pumpkin cream cheese filling
Prep time: 20 minutes
Cook time: 55 minutes
Total time: 1 hour and 15 minutes
Yield: 3 to 4 stuffed chicken breasts
  • 3-4 chicken breasts, skinless & boneless
  • 4 ounces (1/2 pack) cream cheese, softened
  • 1/4 cup pure pumpkin puree
  • 1 Tablespoon fresh sage, chopped
  • 2 cloves garlic, minced
  • 1/8 teaspoon white pepper
  • Dash sea salt
  • Dash ground nutmeg
  • 1/2 teaspoon Bleu cheese crumbles
  • 1/4 cup chopped walnuts
  • 1/4 cup pumpkin beer
  • 2-4 Tablespoons pumpkin spice syrup (you can also use maple syrup)
  • Dash black pepper
  • Dash sea salt
  • Dash ground coriander
  • 9 round toothpicks
Cooking Directions
  1. Cream together cream cheese, pumpkin puree, sage, garlic, pepper, sea salt, and nutmeg in a medium bowl
  2. Mix in bleu cheese crumbles and walnuts. Transfer to an airtight container and place in refrigerator to chill while you prepare chicken breasts.
  3. Preheat oven to 350F degrees.
  4. Prepare baking dish with non-stick cooking spray. Set aside.
  5. To prepare chicken breasts, place one at a time onto a large, clean cutting board.
  6. Using a meat tenderizer mallet, pound the meat from the inside out until you're left with a thinner cut of meat that you can easily roll. Be careful not to over pound the meat because you want to avoid creating weak spots in the meat since we will be rolling it up.
  7. Retrieve the pumpkin cream cheese filling from the refrigerator, spread 2 to 3 Tablespoons (fingers or a butter knife work best) over the chicken meat surface, leaving about 1/2 inch gap from the edges.
  8. Sprinkle 1/4 teaspoon bleu cheese crumbles over the surface.
  9. Roll chicken breast up from thinnest end to thicker end. Secure with a toothpick and place in prepared pan.
  10. Repeat with remaining chicken breasts. You might have some pumpkin cream cheese filling left.
  11. Pour just enough pumpkin beer into the pan to cover the bottom.
  12. Drizzle pumpkin spice syrup over chicken.
  13. Add a dash of black pepper, sea salt, and coriander.
  14. Place into oven and bake uncovered for 45 to 55 minutes, or until golden brown in color.
  15. Remove from oven and let sit for 5 minutes.
  16. Serve with juices in bottom of pan poured over the top.

*Helpful Hints*           

- Don't forget to remove the toothpicks before serving.

Disclaimer ~ This is a sponsored post. I received one Sweese Meat Tenderizer Mallet for use so I could review the product. All opinions, beliefs, and recipes are 100% my own.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.
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