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Monteray Jack-Stuffed Chicken Breasts with Chipotle and Bacon Slather

I'm not sure if Qjuju is on this forum, but he is the one who inspired me to make this.  It's from a BGE Cooking Tips magazine (pages 12 and 13)...

http://issuu.com/biggreenegg/docs/plank_cooking_79?mode=window&viewMode=doublePage

 

First, the chicken breasts are each pocketed with 2 slices of Monteray Jack Cheese (recipe calls for Pepperjack).

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Then the Slather is applied (mixture of Mayo, Bacon, Green Onions and Chipotle in Adobo).

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Then it's grilled up indirect on Cedar Planks at around a 350 - 375 deg f dome temperature.

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It was even better than it looks in the pictures!  My wife made an awesome Zucchini dish to go with it too. 

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Looks sinful, but it's actually a great dish for those of us on a low carb diet.  This recipe was a winner!  Will definitely make the rotation!

 

Comments

  • nolaeggheadnolaegghead Posts: 15,343
    Looks great - chicken breast is a great base to build on, especially if you're counting calories.
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  • Doc_EggertonDoc_Eggerton Posts: 4,485
    edited December 2012
    Not a fan of mayo, do you taste it or is it for the oil?  I like Miracle Whip, I wonder if that would work.  Actually a moot point, I'm allowed the chicken and not much else in your cook.

    Looks tasty though.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

  • GriffinGriffin Posts: 7,066
    He's here, just not much lately. Looks great.

    Richardson, Texas

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  • Great looking cook. Not sure if it is real or not, but I use Jack all the time with a touch of fresh ground black pepper and white pepper to make my own pepperjack. SWMBO does not like the heat so I add it to mine. Thanks for sharing

    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • totally awesome
    Eggin in SW "Keep it Weird" TX
  • jfm0830jfm0830 Posts: 968
    mmmm sinfully delicious looking Dyal. Another recipe for the To-Do queue.

    Juju was a member here, but he has pulled back from activities on several boards. I still hear from him via email from time to time.
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  • Dyal_SCDyal_SC Posts: 2,697
    Thx a lot, guys and gals!  Doc, you can't really taste the mayo.  It does add a nice creaminess though.  The miracle whip should work just fine. 
  • tulocaytulocay Posts: 1,737
    Good looking cook.
    LBGE, Marietta, GA
  • RzeancakRzeancak Posts: 160
    It looks like the picture

    A child can ask questions a wise man can't answer!!!
    Canada
    Large @ Small BGE 

  • Looking to try this tonight. How long did you cook it for at 350-375? Looks fantastic.
  • Dyal_SCDyal_SC Posts: 2,697
    Thanks! I think the recipe says 25 or 35 minutes, but it took me around 50 minutes to hit an internal temp of 160 deg f in the chicken. They were pretty big though.
  • RzeancakRzeancak Posts: 160
    I made this on tuesday dec 4 and it was terrific.  Loved this recipe  
    A child can ask questions a wise man can't answer!!!
    Canada
    Large @ Small BGE 

  • Dyal, in the slather you say there is bacon, is it pre cooked or not? Kinda looks uncooked in the pic.
    LBGE
    Go Dawgs! - Marietta, GA
  • Dyal_SCDyal_SC Posts: 2,697
    Glad you liked it, Rzeancak! SmokinDAWG82, we cooked the bacon beforehand.
  • jbates67jbates67 Posts: 160
    Will definitely need to try this one soon.

  • I made these tonight and they were good. I made mine with Cheddar and the wives with Feta. Had to take them off the cedar plank to finish cooking. I think I need to clean the egg out!
    Thanks for a good recipe Dyal, appreciate it!
    LBGE
    Go Dawgs! - Marietta, GA
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