Stuffed Yardbird Breasts

AUCE

Pocketed and stuffed with cream cheese, sharp cheddar, onion, jalapeño and lots of it.
Wrapped with a slice of bacon.
Cooking ID 350.
Will have a lovely potato flower and some cornbread...all egged
Stay tuned lighting up soon

CurtisMaximus

I did some of those a couple weeks ago, stuffed with smoked provolone, farm raised ham and pesto and wrapped in bacon. I didn't have butcher's twine, secured them with bamboo shishkaskewers. Tasted great but some of the cheese oozed out during the cook. Looks great!

AUCE

Flower

NPHuskerFL

This should rock!

AUCE

Flower..S&P butter brush..going to sprinkle with gorgonzola when close...let that delicious moldy cheese. Add a lil bite to nature's beauty.

AUCE

Oh my.....

AUCE

Yesssss

YEMTrey

I'm liking the idea with those potatoes.  How long did they take to cook? 

AUCE

1.5 hrs..be.sure.to.season liberally

SmokeyPitt

Epic cook man!  That tater flower is a thing of beauty.  

AUCE

Thanks..it was.all really good

paqman

AUCE said:

Flower

This looks awesome! How was it? I almost did not click on that thread. I am happy I did. The potatoes will be on my "to do" list for the weekend.

AUCE

Spuds needs alot of flavor butter sp and whatever suits ya..very good..if not bland spuds...chicken was killer..need to be a cream cheese lover

AUCE

Can't wait til lunch tomorrow

AUCE

paqman said:

AUCE said:

Flower

This looks awesome! How was it? I almost did not click on that thread. I am happy I did. The potatoes will be on my "to do" list for the weekend.

Use slicer on grater for thin slices

GaBGE

Can you give full recipe on the flower? Thanks

NPHuskerFL

Looks delicious!

jcaspary

Looks delicious. Way to go.

AUCE

GaBGE said:

Can you give full recipe on the flower? Thanks

Takes a full bag sliced thin pots.
Grease your CI well
Grab a handful and.fan em like a.hand of cards. Start laying them in a.circular.motion around.the.pan til full. Squeeze in what left in various.voids. drizzle 1/2 stick of butter over pan. brush pots. Salt and.pepper liberally. Add what ever.other.seasoning you like and toss it on the.egg a 350 for about 1.5 hrs or till soft and browned. Sprinkled with your fav cheese, bacon whatever you like

AUCE

CurtisMaximus said:

I did some of those a couple weeks ago, stuffed with smoked provolone, farm raised ham and pesto and wrapped in bacon. I didn't have butcher's twine, secured them with bamboo shishkaskewers. Tasted great but some of the cheese oozed out during the cook. Looks great!

Pocket em and you'll lose nothing..plus keeps chicken moist.

stemc33

I'm with the others. The flower thing is pretty cool.

AUCE

Yea momma got a flower yesterday

CurtisMaximus

AUCE said:

I did some of those a couple weeks ago, stuffed with smoked provolone, farm raised ham and pesto and wrapped in bacon. I didn't have butcher's twine, secured them with bamboo shishkaskewers. Tasted great but some of the cheese oozed out during the cook. Looks great!

Pocket em and you'll lose nothing..plus keeps chicken moist.

Is the 'pocket' just a slice in the chicken breast or do you remove a piece? Great cook and the taters look real and spectacular [\Seinfeld]

SmokeyPitt

CurtisMaximus said:

AUCE said:

I did some of those a couple weeks ago, stuffed with smoked provolone, farm raised ham and pesto and wrapped in bacon. I didn't have butcher's twine, secured them with bamboo shishkaskewers. Tasted great but some of the cheese oozed out during the cook. Looks great!

Pocket em and you'll lose nothing..plus keeps chicken moist.

Is the 'pocket' just a slice in the chicken breast or do you remove a piece? Great cook and the taters look real and spectacular [\Seinfeld]

The pocket is just a slice.  On the thickest side of the chicken breast cut a slice but don't go all the way through and also don't cut one side.

Check out this vide about 13 seconds in.

https://www.youtube.com/watch?v=t0LXl5fdOWY

AUCE

CurtisMaximus said:

AUCE said:

I did some of those a couple weeks ago, stuffed with smoked provolone, farm raised ham and pesto and wrapped in bacon. I didn't have butcher's twine, secured them with bamboo shishkaskewers. Tasted great but some of the cheese oozed out during the cook. Looks great!

Pocket em and you'll lose nothing..plus keeps chicken moist.

Is the 'pocket' just a slice in the chicken breast or do you remove a piece? Great cook and the taters look real and spectacular [\Seinfeld]

Slice end to end keeping about 1/4" on bottom the VERY CAREFULLY slide knife in sideways like fileting and slowly slice a pocket. Watch the knife tip under skin so you don't poke through. Should have about a 1/3 cup pocket +-. Open and stuff.. enjoy!

If you were looking at a cross section it would look like an unside down T

CurtisMaximus

Thank you very much.

AUCE

YW ) This is a GREAT way to do Cordon Bleu as well..all the goodies stay in..

Grillmagic

AUCE said:

Oh my.....

That looks awesome!!!