Welcome to my smoking meats recipes
site. Visit my recipe list for the complete list of smoked
foods. My smoked meats recipes will be changing indefinitely
as I plan to improve existing recipes and add new ones on a
continual basis. Whether you are new to smoking meats or you
are a seasoned veteran, I hope to provide a little something
for everyone. All recipes within this site will contain
detailed preparation instructions and video shot in HD to
clearly demonstrate the specific tips and techniques I used
to smoke the meats. Be sure and stop in frequently and
browse the smoking meats recipes. All new recipes will be
tagged with “New Smoke” labels so you can quickly navigate
to the recipes of interest. Remember… Cooking times will
vary so always use a thermometer.
Good luck on your next smoke and feel
free to email me with any feed back or smoking meats related
questions you may have. “Smoke it and they will come!”
4 - 5 Medium
Boneless Chicken Breasts
2 15 oz. Cans Tomato Sauce
1/4 Cup Chopped
2 Cloves Minced Garlic
5 Fresh Basil
1 Tsp. Oregano
1/4 Cup Shredded
12 oz. Baby Bella
Crimini Mushrooms (sliced)
Clove Minced Garlic
Chopped Red Onion
Extra Virgin olive Oil
2 Cups Italian Bread Crumbs
1 Cup Shredded
Approx. 3- 4 Cups Shredded Mozzarella
Fresh Cilantro for Inside the Rolls
This chicken recipe is now one of my family
favorites. The sauce and the breading do a wonderful
job of complimenting the flavors of the chicken and
Let's start by making a
marinara or red sauce for the chicken. Place the
following into your blender.
2 15 oz.
Cans Tomato Sauce
1/4 Cup Chopped Red Onion
Cloves Minced Garlic
5 Fresh Basil Leaves
1/4 Cup Shredded Parmesan Cheese
Blend the contents on high for 10 seconds then
pour the sauce into a medium sauce pan. Place the
sauce pan over medium high heat until it comes to a
simmer. Reduce the heat to low and continue to
simmer (stirring occasionally) for 10 minutes. This
will allow the flavors to meld nicely together.
Remove from the heat and cover for use later.
In a large skillet over medium high heat add 4
Tbsp. extra virgin alive oil. Once the oil starts to
shimmer add the following.
oz. Baby Bella Crimini
1/4 Cup Chopped
Sauté the mushrooms until they
become soft. Cover and remove from the heat for
The breading is our next task. Mix
the following in a shallow casserole dish.
Cups Italian Bread Crumbs
1 Cup Shredded Parmesan
Now it's time to prep the chicken. Trim and
rinse 4 - 5 medium boneless skinless chicken
breasts. Place a breast on your cutting board on a
sturdy surface. Lay a piece of plastic wrap over the
top of the chicken breast. Using the flat end of a
meat tenderizing mallet, pound out the chicken
breast until its thickness is uniformly 1/4" thick.
Repeat this to the remaining breasts.
all the breasts have been pounded out it's a great
time to pre heat your cooker to 260 degrees F.
Using a basting brush, apply a light coat of
extra virgin olive oil to both sides of a chicken
breast. Place the breast into the breading and
liberally coat each side. Once coated lay the breast
back onto a clean cutting board. Apply a liberal
coat of marinara sauce. Spoon on some mushrooms near
the widest end of the breast. I used about six to
eight mushrooms per breast. This is dependent on the
size of the mushrooms. Apply a layer of shredded
Mozzarella cheese and drop on a few cilantro leaves
to your liking.
Carefully roll up the
chicken around the mushrooms starting from the
widest end. Roll it up loosely and be careful not to
force out all of the sauce. Some will come out but
that's OK. Once rolled up pin the roll closed with
two to three tooth picks. Repeat this process on the
remaining chicken breasts. Placing each roll on a
greased smoking rack to be placed into your cooker.
Once they are all on the rack shake some of the left
over breading on top of each chicken roll.
Once your cooker has reached cooking temperature
(260 degrees) Wipe down and oil the grates. Place
the chicken in the center of the cooking chamber and
allow the chicken to cook until it reaches an
internal temp of 168 - 170 degrees. For food safety
reasons I hold off inserting a temp probe until the
meat is at minimum 140 degrees. This would be about
1 hour 15 minutes into the cook.
chicken has reached 168 - 170 degrees F, remove it
from the cooker and let it rest about 15 minutes.
This is a great time to heat up the sauce and
mushrooms if they have cooled.
slicing make sure to remove all tooth picks from the
chicken. Using a sharp knife slice the chicken rolls
into 1/2" thick rounds. Arrange them on the plates
in a cascading manner. Spoon on some more mushrooms
followed by some marinara sauce. Sprinkle on some
shredded mozzarella cheese. I garnished my plated
chicken with a few fresh basil leaves.
it! Buy now your kitchen ought to be smelling
wonderful and you should have a crowd waiting with
forks in hand.
I hope you enjoy this recipe
as much as we do.
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