Smoked Broccoli-Stuffed Chicken Breasts
2 boneless chicken breasts (about seven-ounces each), trimmed
1 teaspoon poultry seasoning (Bell’s or equivalent)
1/4 teaspoon ground white pepper
1/4 teaspoon freshly ground smoked black pepper
1/2 teaspoon curry powder
1/2 teaspoon granulated garlic
1/4 teaspoon smoked coarse kosher salt
1 cup chopped fresh broccoli
1/2 cup shredded cheddar cheese (or your favorite cheese)
Fill a medium saucepan half full with salted water and bring to a boil. Add the broccoli and blanch for three minutes. Drain and shock the broccoli in an ice bath. Drain well.
Butterfly the chicken breasts and pound into a 1/4-inch thickness between two sheets of plastic wrap or in a resealable plastic bag. (Be sure to wash the cutting board, utensils and your hands after dealing with raw poultry.) In a small bowl combine the poultry seasoning, pepper, curry powder, garlic powder and salt. Liberally season both sides of the chicken breasts.
In another bowl combine the cooled broccoli and the cheese. Divide the mixture in half and place on each chicken breast. Roll the chicken into a log and secure with toothpicks or butcher’s twine.
Prepare the smoker for 325 degrees F. cooking using your favorite wood. (I like an apple and cherry combination for poultry.)
Place the chicken on the cooking grate and smoke for 30 minutes. Baste the chicken with your favorite barbecue sauce and continue smoking for another 30 minutes or to an internal temperature of 165 degrees F.
(Alternatively, these breasts could be breaded with panko crumbs and pan-fried before being finished in a 350 degrees F. oven for about 40 minutes. If you chose this option, place the chicken in a casserole dish and add 1/2 cup chicken stock to keep the chicken moist.)
I served this chicken with baked Russet potatoes with sour cream and chives along with caraway green beans.
Some of the players
One rolled, another waiting
After one hour on the Yoder
Ready for dinner!
