Cornbread & Toasted Pecan Stuffed Chicken

PASmoke · August 2015

A lot of your stuffed chicken posts inspired me to try something new this afternoon. I bought two large pieces of cornbread at a local grocery store along with some chicken, pecans, mushrooms, onions and asparagus.

I chopped the pecans and toasted them under broil for about 10 minutes until they were medium brown. I broke down the cornbread and mixed it with the pecans, salt and pepper in a large bowl and added some chicken stock for moisture.

I gently pounded split breast chicken cutlets out - added a 1/2 inch layer of the mixture on top of the chicken and rolled them up. I secured them with a 2/3 toothpicks to keep them in place.

I coated them with John Henry's Pecan Rub and added them to the BGE - indirect - at 350* for right at an hour.

We plated them over sautéed mushrooms and onions with asparagus and pine nuts on the side.

I paired it with a 2011 Chablis which was very nice.

Lessons Learned: 1) If it looks a bit dry in the photos it's because it was. I forgot that when you pound chicken breasts you reduce the cooking time because you reduce the thickness of the protein. It's a bit deceiving because when you add the stuffing and roll it it becomes very thick again - but it's 1/2 stuffing.....not chicken. I should have pulled them at 45 minutes. 2) The stuffing needed more.....something. Either herbs, spices, sausage, peppers.....something. It was good....but a little blah.

Sorry for the lack of "before" photos:

On The Egg....