The recipe below is for the stuffing, which could go in pretty much anything. Here I’ve used it rolled into a steak and stuffed inside a chicken. But it would make a great layer for a lasagna, or inside tortelli or ravioli.
To stuff it in chicken, using a small, sharp knife carefully slice the chicken open like an envelop, leaving the back part still connected. Stuff it full and bake, covered at 400F for 30 minutes.
Pound a sirloin steak very thin. Spread the mix over most of it, leaving about an inch at one end. Roll up, starting opposite the side you left clear. Place seam side down. Bake for 15 minutes at 400F