is on of our favourite dinners. We ordered deboned supreme breasts of chicken (with the drumette attached) from the Butcher Shoppe. It’s a shame that you can’t find them retail. Anyways, we made the stuffing and piped about 100 of these babies ready for a 60th birthday party. My chef partner Cheryl served them with mashed potatoes, cauliflower with red pepper and peas with mushrooms.

A fun time was had by all. Happy 60th birthday Donna!