This week, the family dives into meeting etiquette—because apparently some folks still need a reminder that “this could’ve been an email.” Dad’s dreams of a mystery inheritance come crashing down, Matthew discovers his first gray hair (and loses it just as fast), and Mom admits she’s not a natural blonde—scandalous! We get reflective about the first time people started turning to us for leadership, but of course things take a turn when a hand sanitizer story goes completely off the rails. And in this week’s “Dumb and Busted,” there’s a hairy baby twist… and spoiler alert—it isn’t Kelly.

And because every good family discussion ends around the dinner table, this week we’re sharing Mom’s recipe for what we’re having for dinner: her stuffed chicken pinwheels.

Mom’s Stuffed Chicken Pinwheels

Ingredients
4–6 boneless, skinless chicken breasts
1 Tbsp olive oil
½ cube butter
1 pkg stuffing
1 carrot & celery
¼ cup chopped pecans
½ cup dried cranberries
½ yellow onion
3 garlic cloves
Chicken broth
½ peeled apple
1 tsp each: sage, poultry seasoning, garlic powder, onion powder, and thyme

Directions
Peel and dice all ingredients and set aside. Measure all spices and add to a small bowl. Put one package of stuffing in a bowl and add diced ingredients. Melt butter, sauté onion and garlic, and add to the bowl with cranberries and pecans. Add chicken broth for your desired consistency, then mix in ½ of the spices.

Place each chicken breast in a bag and pound out thin. Lay on a baking pan, season with the remaining spice mix, and spoon some stuffing onto one end of each breast with a sliver of butter. Roll tightly, placing seam side down. Brush the tops with olive oil and bake at 400°F for 25 minutes, or until the internal temperature reaches 165°F. Slice into pinwheels and serve with or without a glaze of your choice drizzled on top.

Enjoy!