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Stuffed Chicken Breast
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Misippi Egger
Posts: 5,095
Had a large, skinless, boneless chicken breast left over from another cook so I decided to stuff it.
Goat cheese, fresh baby spinach, sun-dried tomatoes:
Added saute'd onions, garlic, and Shittake mushrooms. Oregano, basil, thyme sprinkled on before rolling:
Rolled, secured with toothpicks and seasoned with the above plus DP Shaking the Tree. Cooked indirect, elevated at 300* until the internal (stuffing) registered 165*. (Pecan and apple chips). Foiled and rested:
Sliced:
Plated with grilled yellar squash and sliced Asian eggplant:
Thanks for looking.....
Goat cheese, fresh baby spinach, sun-dried tomatoes:
Added saute'd onions, garlic, and Shittake mushrooms. Oregano, basil, thyme sprinkled on before rolling:
Rolled, secured with toothpicks and seasoned with the above plus DP Shaking the Tree. Cooked indirect, elevated at 300* until the internal (stuffing) registered 165*. (Pecan and apple chips). Foiled and rested:
Sliced:
Plated with grilled yellar squash and sliced Asian eggplant:
Thanks for looking.....
Comments
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Very Nice. I love stuffing chicken breasts. They always turn out fantastic!
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Outstanding meal. Did you forget the bacon :laugh:Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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That looks very tasty. Great job. I like chicken breasts I might have to try this. Thanks
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Great looking cook Clark.
I don't think I have ever tasted goat cheese.
Kent -
You rockin it Clark!YUMMM-EE lookin cook!
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Wifey has a 'stroke' when I use bacon - "too much fat" and "not healthy", etc..... :(
You get the drift. It would definitely have made the chicken a little less dry. -
It was easy peasy, once I had all the ingredients (trip to the store :unsure: ).
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KENT !!!! OMG !!
It is the smoothest, best tasting stuff!!! It's about $4.00 per 4 ounces (used 2 oz for this recipe). Great on pizzas also! -
Thanks. Hey, I haven't seen a jar of that pickled squash on my doorstep yet. :ohmy: :ohmy: :laugh: :laugh:
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This was my first one to stuff myself - wifey was impressed! :woohoo:
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:evil:
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It looks good, and it's nice to see you posting again.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Looks like you knocked that one out of the park, Clark. I'd eat that in a second.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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"you are serious Clark" Did you have any tomatoes in the earth boxes? I am getting a few now,so hot here.
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Thanks, Faith. It's been a busy summer so far..... :ohmy:
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Thanks, Jason. It was as good as it looked !
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Full garden with 8 Earthboxes this year and automatic watering system. The 4 tomato plants slowly wilted and died, despite visits to the coop and tLking with a horticulturist, insecticidal soap, BT, and malathion. Don't have a clue what happened.
The whole box of peppers shriveled up and died - even the replacement plants x 2.
Did get some squash, but not much.
Cucumbers did the same as the peppers, after I got 2 dukes.
New tomatoes (old squash box) are shaded and starting to look sick.
Not to happy with things this year .... -
Holy crap, Clark. :ermm: How'd that taste?
Looks like a winner, winner... -
It was really good, Adam. A little drier than I would ideally like on the outside parts of the chicken, so I might consider brining next time, since the wifey 'throws a fit' if I cover with bacon :ohmy:
Changes (improvements) - more spinach as it really shrank when cooked (duh), and maybe a few more mushrooms. Oh yeah, and remember to add the toasted pine nuts BEFORE sealing it up with toothpicks . Not easy stuffing pine nuts down in btwn the toothpicks into the stuffing.
It was truly a "do again" cook! :woohoo: -
approximately how much time will this take to get to 165 internal (ballpark figure would be fine so i know when to start checking)?thanxGreygoose
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Looks really good. I'm going to try that this weekend. Did you pound the chicken breast first?
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@Mark. I didn't have to pund the breasts. It was a whole, boneless breast (huge), connected in the middle, so I just put the stuffing on there and folded it over. Held it together with toothpicks.
@Greygoose. I don't remember how long I cookedit, but at 300, I imagine it was between 45 min and 90 minutes. Just have to be sure the stuff in the middle is at the right temp. -
That looks awesome, Clark. I'm a BGE rookie and I live in Madison too. We'll probably smell each other's smoke from time to time. Are you Rusty's brother?
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I made this last night. Incredible!!! I substituted the sun dried tomatoes with roasted red peppers. It wasn't dry at all.
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Glad you liked it Mark! Sounds like a great substitution. :-)
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