She Who Must Be Obeyed likes to buy boneless skinless chicken breasts to keep our fat consumption down and in hopes of a modicum of girth control. The problem with them is that they can be a little bland and get rubbery if not cooked just right.
I find my Louisiana Grills pellet smoker seams to keep them moist. I think it is the constant moving air from the fan in the unit. So, I decided to cook them in the pellet smoker. That took care of the consistency.
To give them more flavour, I made a simple bread stuffing to cook in the chicken breasts. A nice flavour and what is better than chicken and stuffing?
I started by cutting some bread into about 375 ml (1 1/2 cups) of cubes. Then I cut up 25 ml (2 tbsp) each of onion and celery.
I put 15 ml (1 tbsp) of butter in a fry pan and heated it over medium heat.
I sauteed the onion and celery until soft.
I added the bread cubes, 5 ml (1 tsp) of Worcestershire sauce, 1 ml (1/4 tsp) each of dried savory, rosemary and sage. I sauteed for about 1 minute and added just enough water to moisten the breadcrumbs, about 15 ml (1 tbsp) and removed the stuffing from the heat.
I cut a pocket in each of two breast halves.
I put the stuffing in the pockets and pressed it in and tucked the chicken around it. Don’t worry about the bread showing on the edge. It gets a nice crust while cooking.
I gave them a good sprinkling of Louisiana Grills Chicken Seasoning.
I preheated the pellet grill to 350 F with pitmaster pellets and cooked the chicken for about 25 minutes. You could do it in a 350 F oven but will not get that nice wood cooked taste.
I flipped the chicken and cooked for twenty minutes more. I used my instant read thermometer to make sure it had an internal temperature of over 165 F. I had a baked potato going at the same time.
I brought it in and let it sit for a few minutes.
The chicken was moist. The seasonings went well with the dressing and the dressing gave a nice extra taste to the chicken. Very nice. It tasted like a special dinner without a lot of work.
The Old Fat Guy
- 2 boneless skinless chicken breast halves
- 375 ml (1 1/2 cups) bread cut in cubes
- 25 ml (2 tbsp) onion, chopped
- 25 ml (2 tbsp) celery, chopped
- 15 ml (1 tbsp) butter
- 5 ml (1 tsp) Worcestershire sauce
- 1 ml (1/4 tsp) dried rosemary
- 1 ml (1/4 tsp) dried savory
- 1 ml (1/4 tsp) dried sage
- 15 ml (1 tbsp) water, more if bread is very dry
- 10 ml (2 tsp) chicken seasoning blend
- Melt the butter over medium heat in a fry pan.
- Saute the celery and onion until soft.
- Add the bread crumbs, Worcestershire, rosemary, savory, and sage.
- Saute for 1 minute.
- Remove from heat and set aside.
- Add just enough water to moisten the bread crumbs.
- Cut a pocket in each breast half with a very sharp paring knife.
- Stuff the bread mixture into each pocket. Don't worry if some stuffing shows, it will get nice and crisp with cooking.
- Sprinkle the chicken seasoning on the breasts.
- Cook in a smoker or oven preheated to 350 F for 25 minutes.
- Turn the chicken and cook for another 20 minutes.
- Use an instant read thermometer to make sure the internal temperature of the breasts is at least 165 F.
- Take it out of the smoker or oven and let it sit for two or three minutes and serve.