Let’s do up some feta cheese and bacon stuffed chicken breasts shall we? Start this out by opening up and pounding out some chicken breasts. Some would say to use some oil in the bag, but I say no matter. I tossed the breasts in some Italian dressing for two hours and it was time to sear.
Next let’s cook some bacon. If you’ve never had upper deck Yoder bacon before I would say you are missing out. If I throw out the honest bone here I over cooked this batch, but it worked. I cooked this indirect at 350. I would say I over cooked it. Still ended up tasting great
Fired up the Yoder to 500. Yes I know it goes to 600, but I’ve found that 500 works for me. Now we have a decision to make on pellet mix. I went with the tried and true Chef Tom mix. Cherry and Pecan is what it will be.
We just take the chicken out of the marinade. I’ve found that patting it dry helps with the sear. Now for the sear. As you see the first one was text book. If you want those “WOW “ sear action you need to clean and spray prior to putting the meat down. If not, like I did on this one just char it up a bit.
While the chicken is cooking we now have time to make out stuffing. It consists of bacon, tomatoes, scallions Italian dressing and Parmesan cheese.
Now we build. You just take the mix and toss it together. I held the breasts together with a grill pin. On the top we put a slice of tomato and Parmesan cheese.
Now we cook to an internal of 165. I was expecting this to take 20min. It ended up taking an hour. This is why you always cook to temperature not time.
Let’s go to the taster.
#yodersmokers #stufedchicken #stuffedchickenbreast
Silverstag Knifes https://www.silverstag.com
Pelletcan https://www.pelletcan.com
Original of the video here
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