"Cooking should be like falling in love—easy and enjoyable—you should be passionate about it." -Nanette Lee Miller

12.5 oz premium canned chicken breast (drained)
4 tablespoons mayonnaise
1 tablespoon dried tarragon
Extra virgin olive oil
Fresh ground pepper
3-4 Belgian endives

1. Mix well canned chicken, 4 tbsp mayonnaise, 1 tbsp dried tarragon, and 1 tbsp extra virgin olive oil. Let mixture sit at room temperature for about an hour.
2. Separate Belgian endives in individual leaves. Fill bottom of endive leaf with about 1/2 teaspoon to 1 teaspoon of mixture (depending on size of leaf).
3. Arrange on serving dish with garnish of choice such as cilantro, parsley, chives etc.
4. Drizzle stuffed endives lightly with extra virgin olive oil and then grind fresh black pepper on leaves. Serve and enjoy.

Source: Nanette Lee Miller

Jeff's drink suggestion: "Pouilly-Fuisse is a light Chardonnay-like wine that is refined with a balance of taste just like Nanette, who is an artist at heart."