Last nights sacrifice: stuffed chicken breast

The weather has been so nice this weekend that me and wife along with another couple loaded up rode out of town some Sat. and Sun. afternoon but did manage to do a burn last night. 3 large chicken breast cut to make a pocket. Then in a pan over medium heat saltaed 1/2 can sundryed tomatoes, mushrooms, fresh garlic to taste and chopped onion with alittle EVOO (extra viggine olive oil I have learned!) Once vegs are soft add 1/2 cup italian bread crums and cook 3 more min and remove frome heat. Take slice swiss cheese and cut in 1/3 and lay in pocket cut in the breast, break up a slice 99% fat free sandwitch ham in stuffing mixture and cram the pockets full. Cover tops with limon pepper seasoning. Next vegies I mixed yellow squash, mushrooms, broccili, green beans (all fresh) with can of Rotel tomatoes, chose your fire.(I had bought 2 differant cans last time I was at store. One mild and one HOT WITH HABERNARO PEPPERS. Wife made the vegies and grabed "my" can of HOT by mistake. I love hot foods but know one knew untill me, her and a single partner I work with sat down and started eating. They thought it was the shrimp till wife pulled can out of trash and saw what she had did! They both had sweat on there faces :woohoo: .) Any way toss fresh vegies in EVOO and limon pepper, place in fire safe bowel and pour on Rotel. Set "Q" at 300 degrees and stablize, throw on couple chunks of the "trinity" Oak, Presimmon, and Hickory and place vegies uncovered on top of inverted platesetter with 3 small rocks between it and setter to create air space for 20 min. After 20 min cover with foil and put your rack on platesetter legs with chicken breast. Continue cooking at 300 till breast temp of 165. No more! Took me about an hr on the breast and hour 20 min. on the vegies. Wrapped breast in foil and took them and plate of vegies inside to keep warm. Next spicy shrimp which I will cut and past hear. Spicy Shrimp

Ingredients:
• 1 lb 15 ct shrimp, peeled to the last section leaving the tail for a handle, butter flied
• 2 Clove Garlic, minced
• 1 Tbs Kosher salt
• 1 tsp Paprika
• ½ tsp Cayenne pepper
• 2 tsp Lemon juice
• 2 Tbs Olive oil
Cooking Directions:
• These shrimp are really killer. The recipe comes from a Mark Bittman cook book, and about the only thing you can do wrong with it is to over cook the shrimp, or try to use ones that are too small and they fall through the grid. I use the frozen U-15 ones from Sam's club. Take 1 Tbs of kosher salt and 2 garlic cloves (minced) and mash them into a paste with the side of your knife or a mortar and pestal (easier). Add to that paste 1 tsp paprika, ½ tsp cayenne pepper, 2 tsp lemon juice, and 2 Tbs olive oil. Thaw and peel the shrimp, all but the tail section, for a handle. Butterfly them by cutting down the back halfway through the shrimp. If they have a vein remove it now. Mix the shrimp with the marinade then grill direct. Go about 2 minutes on the first side at about 400 dome, when they start to curl up, flip them and watch until they curl fairly tight and remove immediately. Some of them won't curl tight but you can pretty much tell when they are done, don't overcook! Let them rest for a few minutes and enjoy. -RP
Source BGE forum recipe section

Submitted by AZRP Great recipe AZRP Chicken and shrimp were great. Only problem with the vegies was they needed another 30 min to be tinder. Some would like them that way as still had some crunch to them but I like mine soft. Was looking to make a lower fat meal that still tast good and I thank I sucedded. Even Jake was contented and ready for a nap afterward! :laugh: