Stuffed Chicken Breast HORRIBLE

piney

I did stuffed boneless, skinless, chicken breast last night that were HORRIBLE! I butterflied them, stuffed with green onion, pepper jack cheese, ham, mushrooms, then dusted with coffee rub . I then cooked direct at 375 dome  to 155-160 internal. I ate one,  the two Syberian Huskies ate the rest. I guess it was my turn to goof up because I have had some wonderful cooks lately.

Eggcelsior

Why were they horrible?

Richard Fl

Not sure what the problem was, could you have used TOOO much coffee rub?

Here are some turkey thighs I did and also use the same method for chicken breasts, just smaller pieces of bird.

 

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Mickey

Did you have bacon. I think this is the best thing I cook.

Mickey

I do pound them so they are thin.

SmokeyPitt

They sound good to me.  What was it that you didn't like?  Dry?  Didn't like the combination of flavors?  

I'm with Mickey...next time just wrap em in bacon!

piney

I don't know what went wrong, I love the Coffee Rub, and everything I used to stuff with, but these had zero flavor and were kinda dry. I also know I should have used something that would have given more moisture such as bacon. Of course you can't go wrong with bacon! 

Mickey

piney said:

I don't know what went wrong, I love the Coffee Rub, and everything I used to stuff with, but these had zero flavor and were kinda dry. I also know I should have used something that would have given more moisture such as bacon. Of course you can't go wrong with bacon! 

They need to be thin, not just a slit cut in them (IMO). HELL YES IT NEEDS THE BACON.

caliking

I think the bacon is key to keep it all moist.

SoCal_Griller

You could try brining for an hour or so, I think that if you brined them after flattening and before stuffing it would only take a little while for the brine to work.  Just a thought.  I like what you did though, sounds great.

piney

I think the only good thing I had going was Mickey's Coffee Rub! I really needed bacon.

Cookinbob

If yours were dry, I would think they were overcooked.  I do stuffed chicken breasts, usually ham and swiss, have done them on the egg, and they are great.  

I do dip them in an egg wash and then bread crumbs before cooking (on foil as I don't want to lose any filling).  And I always serve them with a sauce which would mitigate any dryness.  My current favorite sauce for this uses cream of chicken soup, sour cream, white wine, and some sage and thyme.  This is not a traditional 'Q recipe, but is really good, and a little smoke from the egg really adds.

Of course bacon would be great too, I have not wrapped with it, though I have included in the stuffing.  

Lots of ideas here, try again, your next cook will surely be better.

piney

Thanks Bob, I won't give up! I look at this as a challenge, I might even beg you out of your recipe. I just goofed this time, I am sure we all have at one time or another... but, i will do better.

Mickey

Piney give it another shot

henapple

Precook your filling. 165 in the center means your chicken was probably way past 165. Don't ask how I know.

piney

Thats it Mickey those look great! I am doing a couple Boston Butts tonight I promise I will do better and send pics.

Mickey

Canugghead

Plenty of good advice above. I did this recently, indirect around 350-400F, very juicy, the bacon helped big time as we all know!

Hoov

Good inspiration from this thread. I planned on cooking chicken cordon bleu one night, but didn't have Swiss or ham, so I improvised with cheddar, no ham, and some smoked paprika/chili powder on the inside. I rolled the outside in bread crumbs too. Served it with the traditional cream sauce and it was awful! Tasted like tex mex chicken gone wrong! I suppose it just shocked my taste buds since it wasn't cordon bleu. Bacon and pounding thin sounds like good ideas!

SmokeyPitt

Of course, there is nothing wrong with some bacon added to Chicken Cordon Bleu. 

Terrebandit

flynnbob

Rather than pounding, I just take a whole breast and gently butterfly it, fill it up with whatever, then secure with some string.  It comes out really well for me.

Cookinbob

Here's the ones I did last summer.  Reading my old post, I did them raised direct @ 350 for 40 minutes.  Topping was mayo followed by panko bread crumbs.  Stuffed with ham Jarlsburg, and bacon.  I could put quite a few on my XL!

HNL

I wrap with proscuitto also as an alternative to bacon.  Has always turned out great for me.