I do like chicken with stuffing but there is only She Who Must Be Obeyed and myself so that can be a lot of food. Also, SWMBO likes to buy boneless skinless for health and girth control reasons. So, I decided to stuff my boneless skinless chicken breast and smoke it in the pellet grill.
I started by cutting some bread into about 375 ml (1 1/2 cups) of cubes. Then I cut up 25 ml (2 tbsp) each of onion and celery.
I put 15 ml (1 tbsp) of butter in a fry pan and heated it over medium heat.
I sauteed the onion and celery until soft.
I added the bread cubes, 5 ml (1 tsp) of Worcestershire sauce, 1 ml (1/4 tsp) each of dried savory, rosemary and sage. I sauteed for about 1 minute and added just enough water to moisten the breadcrumbs, about 15 ml (1 tbsp) and removed the stuffing from the heat.
I cut a pocket in each of two breast halves.
I put the stuffing in the pockets and pressed it in and tucked the chicken around it. Don't worry about the bread showing on the edge. It gets a nice crust while cooking.
I sprinkled each breast with Louisiana Grills Chicken Seasoning.
I preheated the pellet grill to 350 F with pitmaster pellets and cooked the chicken for about 25 minutes.
I flipped the chicken and cooked for twenty minutes more. I used my instant read thermometer to make sure it had an internal temperature of over 165 F. I had a baked potato going at the same time.
I brought it in and let it sit for a few minutes.
We served it with coleslaw and bacon wrapped baked potatoes.
This turned out great. The little bit of simple bread stuffing really improved the meal!
Disco
I started by cutting some bread into about 375 ml (1 1/2 cups) of cubes. Then I cut up 25 ml (2 tbsp) each of onion and celery.
I put 15 ml (1 tbsp) of butter in a fry pan and heated it over medium heat.
I sauteed the onion and celery until soft.
I added the bread cubes, 5 ml (1 tsp) of Worcestershire sauce, 1 ml (1/4 tsp) each of dried savory, rosemary and sage. I sauteed for about 1 minute and added just enough water to moisten the breadcrumbs, about 15 ml (1 tbsp) and removed the stuffing from the heat.
I cut a pocket in each of two breast halves.
I put the stuffing in the pockets and pressed it in and tucked the chicken around it. Don't worry about the bread showing on the edge. It gets a nice crust while cooking.
I sprinkled each breast with Louisiana Grills Chicken Seasoning.
I preheated the pellet grill to 350 F with pitmaster pellets and cooked the chicken for about 25 minutes.
I flipped the chicken and cooked for twenty minutes more. I used my instant read thermometer to make sure it had an internal temperature of over 165 F. I had a baked potato going at the same time.
I brought it in and let it sit for a few minutes.
We served it with coleslaw and bacon wrapped baked potatoes.
This turned out great. The little bit of simple bread stuffing really improved the meal!
Disco
