Chicken Breasts Marinated in Italian Dressing overnight, then fileted open to create a pocked & stuffed with Garlic-Chili cured & smoked sausage slices, Cheddar cheese slices & Artichoke heart chunks... CBP, Red Stag Rub, Jalapeno sauce, a little Jerk seasoning & off to the smoker... 275* with Hickory for about 1:10..... Then tent under foil & rest 10 minutes.. slice & serve.
Here's the pocket..... Note the Italian dressing marinade impact to the chicken's color.
Stuffed with Sausage, Cheese & Artichoke Hearts.
Seasoned up
Smoking almost done
Done, before tenting in Alum foil to rest
Finished, rested & sliced
Served with Creamy Caesar dressing on top
Here's the pocket..... Note the Italian dressing marinade impact to the chicken's color.
Stuffed with Sausage, Cheese & Artichoke Hearts.
Seasoned up
Smoking almost done
Done, before tenting in Alum foil to rest
Finished, rested & sliced
Served with Creamy Caesar dressing on top
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