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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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!

 

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