Take a BREAK!
What’s the Scoop? WRN Reveals Their Go-To Ice Cream Flavors and Shops Jacksonville, it’s hot out there! Nothing is sweeter than a cold treat on a hot summer day, and lucky for all of us, National Ice Cream Day on Sunday, July 20, 2025, gives us the perfect excuse to indulge! And here at WRN, we take our ice cream very seriously.
We asked the WRN team to share their favorite ice cream flavors and go-to spots, and let’s just say we’re now craving all of it!
Andrea Challenger, our Director of First Impressions, keeps it classic with vanilla and swears by Dairy Queen for a tasty treat.
CHEESY TOMATO-BASIL STUFFED CHICKEN Inspired by HalfBakedHarvest.com
Martha Marshall, our Tax Department Manager, is all about Sea Salt Caramel Candy from Whit’s Frozen Custard.
Eileen Ybanez, our Director of Client Services, also favors Whit’s Frozen Custard, but prefers to keep a pint of Publix Fudge Brownie at home.
INGREDIENTS • 4–6 boneless, skinless chicken breasts • 1/2 cup basil pesto • 1 cup shredded mozzarella cheese • 1/3 cup oil-packed sun-dried tomatoes, drained, oil reserved • 2 cups cherry tomatoes, divided
Caroline Langenbahn, our Client Services Specialist, goes for Chocolate Chip Cookie Dough from Kilwin’s, known for rich flavors and generous scoops.
Robin Klob, our Marketing and Events Coordinator, loves the Brown Butter Chocolate Chip at Mayday Ice Cream, which she confidently claims is the best in town.
• 2 cloves garlic, smashed • 2 tbsp balsamic vinegar • Chili flakes, to taste • 1/4 cup fresh basil, chopped • 1 tbsp fresh thyme leaves • Salt and pepper, to taste
And Adam Wolf, our President at WRN, sticks with a timeless favorite: chocolate, also from Whit’s Frozen Custard.
Some of us lean nostalgic while others are more adventurous, but we all agree: Ice cream is worth celebrating, and the best part is you never need an excuse to grab a scoop! So, if you’re looking for recommendations, our WRN team has plenty for you to consider and enjoy!
DIRECTIONS
1. Preheat oven to 425 F. 2. Slice chicken down the middle horizontally (not cutting all the way through). 3. Spread pesto inside filleted chicken, then stuff with cheese and tomatoes before closing chicken, covering filling. 4. Place chicken in a large oven-safe skillet. Drizzle with reserved oil. 5. Set the skillet over medium heat; cook 5 minutes. 6. Add 1 1/2 cups tomatoes, garlic, balsamic vinegar, and season with chili flakes. Cook 2–3 minutes, then remove from heat. 7. Bake in oven for 7–10 minutes until chicken is cooked through and tomatoes burst. 8. Toss remaining 1/2 cup tomatoes with basil, thyme, salt, and pepper. 9. Serve the chicken topped with fresh tomatoes.
2 LOCATIONS TO SERVE YOU! Jacksonville & Fleming Island
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