italian chicken any ideas

sweetashbbq · July 2010

i have 10 boneless breast marinating any ideas on what to do khow any recipes i would love any ideas and what temp bge and should i use my platesetter,thanks for your time.

vidalia1 · July 2010

If you have a CI skillet try this recipe...

http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-cacciatore-recipe/index.html

I have done this recipe before on the BGE and it is great...also use the search function for some great ideas.

AZRP · July 2010

If you have them marinating, sounds like you already have a recipe. I would cook them direct and pull them at 160 internal temp. Don't overcook or they will be dry. -RP

sweetashbbq · July 2010

whats a ci skillet

sweetashbbq · July 2010

what temp should i set the bge and i gess i meant what todo with it besides eating a plate full of chicken.

AZRP · July 2010

Boneless skinless breasts are good on a hamburger bun with some mayo and a couple pickles. Cook them at 350-400 dome temp. -RP

volsegghead39 · July 2010

It's hard to mess up chicken in the first place but I am enjoy chicken soaked in italian dressing as well. While the grill is hot you can always throw some potatos on there and bake them or maybe some fresh vegetables. I even had someone tell me the other day they made fried green tomatoes on there bge. Hope this helps

vidalia1 · July 2010

Cast iron skillet...people use them a lot on the BGE as well as Cast Iron Dutch Ovens...if you don't have any yet..you will soon...

vidalia1 · July 2010

Take a look at the Eggtoberfest 2009 cookbook. There is a great recipe for chicken enchiladas...not Italian but good...

sweetashbbq · July 2010

thanks

sweetashbbq · July 2010

thank you for your time i saw you were from ga. we are in dahlonega ga.

gdenby · July 2010

If you happen to have some fresh sage leaves and prosciutto (or mild ham), and maybe some provolone, You might "saltimbocca-fy" them. Pound the breast flat. Place a sage leaf or two on half, and then a slice of prosciutto. Fold over, and toothpick shut. Usually these are then breaded and then pan fried, but you can bake them in the Egg with pretty good results. And, considering you are already marinading them, you could skip the breading.
Cook indirect, raised grill, dome around 400. Flip once, when both sides are browned, flip, add a bit of provolone if desired, and wait till melted. Remove toothpick. Enjoy.

vidalia1 · July 2010

A whole buch of us are in the Atlanta area..let us know if you come for a visit...and try to come to Eggtoberfest in October...it will be a blast..

sweetashbbq · July 2010

we will come to eggtoberfest my next door neibor dose compition bbq green egg spouncers him.

ResQue · July 2010

I just did this the other day. Very good

http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-mustard-mascarpone-marsala-sauce-recipe/index.html

fishlessman · July 2010

fried green tomatoes are good, ive never had them any other way :laugh:

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=723466

with the chicken i like them moist on the inside and some charring on the outside, would probably skewer them and cook hot, say 450 direct and pull somewhere around 155 then rest a bit

italian chicken any ideas

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