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Author Topic: Sweet & Spicy Stuffed Chicken Breasts!  (Read 9358 times)
Boat-n-BBQ
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« on: January 27, 2011, 07:14:55 AM »

Hey all,

This is one notch up from most of my simple cooks, but still fairly easy to do and is well worth the effort.  The 1st Mate was blown away and demanded I document for a repeat!  So here it is.

Prep time: 45 min w/beer!  Cook time: about the same.

Cook : 350-375*, direct with the chicken on CI plates (or CI skillet) till about 140* IT.  Then crank it up!  Add the remaining asparagus and finish the chicken on the CI grate till 160* IT.

Ingredients: Chicken - Dizzy Pig's Ragin River rub, Goat cheese, Sun dried tomatoes, Asparagus, Sriracha sauce, Honey Lime sauce and evoo.  
Sides: Asparagus, avocado, tomato and cottage cheese.
(some of the ingredients aren't in the pic because I thought of them as I made it, sorry!)


Note: Put your Sun dried tomatoes in a bowl of hot water to soak/soften.  Then go light the Keg and do the prep work while she's coming up to 350*

Honey Lime Sauce Wisk together and set aside
(I use this on cobb salads and other stuff too - it's great)
1/2 cup mayonnaise
1/3 cup honey
2 1/2 Tbs fresh lime juice

Mix some goat cheese and rub to taste and set it aside


Take a long boning knife and stick it through the breast.  Cut a little and twist the knife blade 180* without removing it from the breast.  Then cut a little in the opposite direction.  As you pull the knife out slice the inside center of the breast a bit wider than the end openings.  Stuff with cheese mixture, tomatoes (2-3 each) and asparagus.  Coat the breast and asparagus w evoo and rub. TaDa Shocked  Stuffed!


Now just Keg it!  Plenty of time to get the plates ready and drink beer while it's cooking Wink


Drop the hot food on the plates, drizzle w/Honey Lime and  Sriracha sauce - Except Praise!





Thanks for looking!

Luck,
Boat
« Last Edit: January 27, 2011, 07:49:55 AM by Boat-n-BBQ » Logged

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Vindii
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« Reply #1 on: January 27, 2011, 08:15:22 AM »

Great job as usual.  If it can be stuffed or rolled it is your specialty.  Sign me up for a plate.
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
TAURUS BBQ
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« Reply #2 on: January 27, 2011, 08:24:16 AM »

Very nice cook ...
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Eat well my friends, eat well!
Smokin in Peosta
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« Reply #3 on: January 27, 2011, 08:59:34 AM »

That looks great Boat. I can't wait to try it.  I think I will need to adjust mine from 45 min with beer to 1&1/2 beer.
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Mike
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« Reply #4 on: January 27, 2011, 12:17:33 PM »

Very nice, Boat! I gotta give this a try soon...
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Skinsandos
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« Reply #5 on: January 27, 2011, 04:38:38 PM »

Recipe Board

I am doing this one day this weekend looks tasty
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Smokin in Peosta
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« Reply #6 on: January 27, 2011, 04:46:07 PM »

I second recipe board
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Mike
ronbeaux
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« Reply #7 on: January 27, 2011, 06:28:17 PM »

I would duplicate that! Throw on the recipe side!
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Is it burnt??
Grandpa JD
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« Reply #8 on: January 27, 2011, 07:25:55 PM »

Boat!

Quit selling the doggy treats and open a restaurant!  You're a maestro!
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h00kemh0rns
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« Reply #9 on: January 27, 2011, 08:21:15 PM »

You had me @ 'breasts'  Grin
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Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
EconomicDisconnect
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« Reply #10 on: January 27, 2011, 08:26:55 PM »

Boat needs to open a Dining place!

Unreal man, just unreal. 
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Gator
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« Reply #11 on: January 27, 2011, 08:37:04 PM »

Beautiful meal!  Nicely done.
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Boat-n-BBQ
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Go fast ~ Cook slow... Marietta, GA


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« Reply #12 on: January 28, 2011, 06:16:10 AM »

Thanks all for the kind words!  JD, maybe if the Dog Treats do well I'll try for a bigger business like a BBQ shack/resurant (my dream!)

When I do this again I think I'll switch the goat cheese to something else. Not sure what yet? The goat cheese was good, but I think a different cheese could be better.  H00km, got any suggestions? 

BTW, the Dizzy Pig raging river and honey lime sauce were perfect together!
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Yanknrebel
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« Reply #13 on: January 28, 2011, 07:47:35 AM »

Cream Cheese or ricotta vould be a suggestion Boat.  They hold up nice under heat.
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Boat-n-BBQ
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Go fast ~ Cook slow... Marietta, GA


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« Reply #14 on: January 28, 2011, 08:42:36 AM »

Cream Cheese or ricotta vould be a suggestion Boat.  They hold up nice under heat.
Ya, they would still mix well with the rub too! Thanks Wink
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BKCG's SN#389 (salt) at the lake  SN#1686 (pepper) On permanent loan to SIL
BSK's SN#5045, SN#6278, SN#6403, SN#6990 (The competition fleet) Powered by BBQ Guru DigiQ's!
KCBS/CBJ   http://www.facebook.com/boatnbbq
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