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Tomato Mozzarella stuffed Chicken

2 chicken breasts
Fresh basil/arrugola pesto
buffalo mozzarella
sundried tomatoes
pepper and salt
fresh green herbs (I used oregano, basil and lemon verbena)
a handful of pines!
1. Start your fire for a low and slow session. This means you need the temperature near 110°C/230°F using your kamado grill.
2. While your BBQ is getting fired up you can start slicing the chicken breast in envelopes.This way you can easily stuff the chicken breast and roll it back up afterwards.
3. Cure the chicken envelopes with salt and pepper on both sides.
4. Spread some Fresh Pesto on one side of the chicken, add sliced buffalo mozzarella and sundried tomatoes.
5. Roll the chicken breasts and secure them with some wet toothpicks.
6. Make a mixture of sunflower oil and green herbs and rub the chicken with it (you can use the herbs you prefer)
7. Add some smokewood to the fire. I used Port wood and wait until the smoke turns blue. Meanwhile you can grease your Grid.
8. Smoke the stuffed chicken breasts until you get an internal temperature of 75°C/165°F. Make sure you are meating in the center of the chicken and not in the Cheese!
9. Enjoy!

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