Hassleback Chicken Breast.

[SmokinEdge]

Here is the beginning of my hassleback chicken. These are seasoned only with kosher salt, fresh cracked BP and lemon juice. I will smoke these low around 250* for maybe an hour or less, then I will stuff those cuts with ham, Gouda cheese, onion and tomato. Then top them with a butter garlic with basil mixture, mozzarella and place them in a pan over sliced mushrooms and fresh spinach in the oven To finish. Would love to finish on the smoker but is very messy with the cheese. Stay tuned.

 

[DougE]

Here is the beginning of my hassleback chicken. These are seasoned only with kosher salt, fresh cracked BP and lemon juice. I will smoke these low around 250* for maybe an hour or less, then I will stuff those cuts with ham, Gouda cheese, onion and tomato. Then top them with a butter garlic with basil mixture, mozzarella and place them in a pan over sliced mushrooms and fresh spinach in the oven To finish. Would love to finish on the smoker but is very messy with the cheese. Stay tuned.

View attachment 674574

I'm in for the finish. Sounds like it'll be a dish that I end up making.

 

[SmokinEdge]

I'm in for the finish. Sounds like it'll be a dish that I end up making.

Nice thing about this dish is that it’s a way to doll up chicken breast. You can take this in almost any flavor direction. Italian, Mediterranean, Mexican or French as in a take on cordon bleu. Also can do a Philly style with peppers and onions or make up your own flavors. Great way to kick the same old chicken and make it delicious. Let the imagination run wild here.

 

[DougE]

Nice thing about this dish is that it’s a way to doll up chicken breast. You can take this in almost any flavor direction. Italian, Mediterranean, Mexican or French as in a take on cordon bleu. Also can do a Philly style with peppers and onions or make up your own flavors. Great way to kick the same old chicken and make it delicious. Let the imagination run wild here.

Already have a number of variations rattling around in my head lol.

 

[jcam222]

In for the finish

 

[JLeonard]

I've done a version of these......Way good. Look forward to your finish.

Jim

 

[SmokinEdge]

More prep.

Here we stuff them with onion, tomato and aged Gouda cheese.

Now I brush them with butter that has pressed garlic and basil.

Cover with mozzarella cheese and bake.

 

[SmokinEdge]

Baby bellow mushroom with baby spinach sautéed in butter and a little Moscato wine for a side.

 

[chilerelleno]

Oh man, c'mon, you're killing me with the anticipation!
Show us the finale!

 

[bertman]

This isn't fair. Stop eating for two minutes and post the results!

 

[SmokinEdge]

Out of the oven.

The plate with mushroom and spinach under.

The cut shot.

 

[DougE]

Looks fantastic and I definitely will be doing this. Maybe not the exact same recipe, but similar.

 

[Fueling Around]

I like this concept.
Big problem is my wife does not like smoked or even charcoal grilled chicken.

Nice thing about this dish is that it’s a way to doll up chicken breast. You can take this in almost any flavor direction. Italian, Mediterranean, Mexican or French as in a take on cordon bleu. Also can do a Philly style with peppers and onions or make up your own flavors. Great way to kick the same old chicken and make it delicious. Let the imagination run wild here.

My wife created an Italian stir fried chicken dish many years ago. The kids love it.

 

[SmokinEdge]

Looks fantastic and I definitely will be doing this. Maybe not the exact same recipe, but similar.

Yup, run many directions with this one. It’s a natural.

 

[SmokinEdge]

I like this concept.
Big problem is my wife does not like smoked or even charcoal grilled chicken.

My wife created an Italian stir fried chicken dish many years ago. The kids love it.

100% this can be done in the oven. I did the smoke session just cause, but it’s not necessary.

 

[DRKsmoking]

WOW, this was like a Hinze Ketchup commercial ....the anticipation and than the OH so good finish.

Eric you did good, that would be a great meal, and the pan shot , i'm in love . Melted mozza is my favorite

David

 

[mr_whipple]

That looks awesome. I've never done the tater version, but I think this would be better.

 

[jcam222]

Added to my to do list. Looks fantastic!

 

[Winterrider]

Oh my goodness, carousel worthy ! I bet they taste as good as they look.

 

[JLeonard]

Oh man! The plated shot was worth the teasing leadup! Looks mighty darn good.

Jim