Wasn't sure how this would turn out, but I ended up pleasantly surprised. Started by greasing a baking sheet and laying down some asparagus under EVOO, garlic, rosemary, oregano and thyme. Popped them in the oven at 400 for about ten minutes to tender up.
Got to prepping the chicken as these were in the oven. Took the breasts off the bone and took a steak knife right down the middle.
I was looking to go about the depth of the blade, and maybe an inch and a half wide.
After the asparagus had cooled down, i finely chopped the mixture, along with more fresh herbs and a jalapeno and stuffed the cavity as much as I could. I just used a couple spices here, I didn't want to mask the fresh herbs. Just Black pepper, spicy paprika, chili powder and a touch of cumin. Ready for the smoke.
Fresh off, ready to rest.
And finally, my amateur attempt at a cheffy presentation.
It really bugs me that the front piece of chicken is facing the wrong way. Does that make me crazy? Oh well. Took about an hour and a half at 225 on cherry wood. Pretty pleased overall!