stuff or roll up boneless breast?

Darnoc

In the mood to do a boneless chicken breast with cheddar,mushrooms and crumbled pancetta. .Would you cut a pocket and cook it flat or roll it up?Plan to use Dizzy over the chicken. I think 350 indirect till 160 internal would be the way to go.

bobbyb

If it were me, I'd pound it flat, stuff and roll.
Bob

Richard Fl

I agree w/pounding, stuffing and rolling. Here is one I have been wanting to try.

Chicken, Breasts, Stuffed, Cajun, JM3

While I haven't done this on the egg, I'm sure you could. I might start it direct to brown the chicken and then move to an indirect set up on a small pan or dish so that you could cover them with the left over stuffing and remaining blue chesse dressing.I made it several time before I got my egg and really liked it.


INGREDIENTS:
3 Boneless chicken breasts
1/2 lb smoked sausage (andouille), sliced thinly
1/2 lb fresh button mushrooms
3 Tbs chopped green onion
1 tsp minced garlic
4 Tbs blue cheese salad dressing, divided
1 Tbs Cajun-style seasoning




Procedure:
To Make Stuffing:
1 Brown sausage in a large skillet over medium high heat; once sausage starts to brown, add mushrooms and saute for 5 minutes, then add green onion and garlic and saute for another 2 minutes. Remove stuffing mixture from heat, put in a food processor and add 1 tablespoon salad dressing. Process slowly in processor, roughly chopping.
2 Preheat oven to 375 degrees F (190 degrees C).
3 Cut 2 inch slits in sides of chicken breasts and stuff with as much stuffing as breast will hold. Season both sides of breasts liberally with Cajun-style seasoning and sear in a hot skillet for 1 to 2 minutes per side, then place in a lightly greased 9x13 inch baking dish. Top with leftover stuffing and remaining 3 tablespoons salad dressing.
4 Bake at 375 degrees F (175 degrees C) for 30 minutes or until chicken is cooked through and juices run clear.


Recipe Type
Main Dish, Poultry

Recipe Source
Source: BGE Forum, JM3, 08/09/06

Darnoc

Looks like the Tuesday vote is in and I thank both of you.Pounding gets the nod and I almost came in with a Giada comment but I better t behave myself because Max just be lurking and waiting to pounce.

BajaTom

I like to roll mine up and hold with skewers or tooth picks. I did these with proscuitto and provelone. Cooked direct at 400/425. I turned some so they would not burn. Good luck, Tom. Sorry photobucket down.

Jeffersonian

I've only done them a few times, but I've always done it like bobbyb says: pound flat and roll them up:

Darnoc

Thank you for the tips.I pounded flat and put mushrooms,cheddar and mozzarella mix,then rolled it up.Cooked till 160 internal at 350 indirect and it came out a little dry.Will pull at 155 next time and let it rest.The better half liked the flavor of the dish but to me a little over done.

May the lump stay hot and not go out
Darnoc