This is another recipe from Rob Green at Smoking Pit. I “loosely” followed the recipe except for a few shortcuts. Here is
the chicken coated with Italian bread crumbs and Parmesan cheese, covered with Marinara sauce (canned, he made fresh)
mushrooms (with green onion and minced garlic) and then topped with Mozzarella cheese.
Both breasts rolled up and held together with toothpicks.
I pre-heated the Grid Iron to 275 and then put the chicken on.
About an hour later the chicken was at 170 internal and I pulled it. I covered it loosely with foil to rest until the rest of dinner was ready.
Served on a bed of spaghetti noodles with steamed broccoli on the side.
A delicious and simple Wednesday night dinner.
Thanks for looking!
