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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here: https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1  
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Broccoli cheddar stuffed chicken breasts


Ingredients:
4 medium boneless skinless chicken breasts, at room temperature
1 cup frozen broccoli florets, coarsely processed or grated
1/2 cup sharp Cheddar, grated
2 TBSP mayonnaise
1 TSP garlic, grated

Mix the broccoli, cheddar, mayonnaise, and garlic. Set aside. Butterfly all the breasts.
Lay a piece of plastic foil on the breast and pound with the flat side of a meat tenderizer. The surface area of the chicken breast should increase, its thickness should decrease.
Place a quarter of the stuffing on each breast. I also splashed an optional dash of Sriracha.
Roll up the breast tightly, making sure all the stuffing is trapped inside. Season both sides of each rolls.
Brown one side of each breast in a hot pan. Arrange the breasts on a baking dish. The raw side of each breast should be down. Roast in 375 F (~190 C) oven for twenty minutes.
Wait for five minutes before cutting.
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