Hi folks,
I forget where I got this recipe but I've been making this stuff for years!
It sounds weird but it is absolutely awesome. I have always cooked it in the oven but this time...the MES30 got the pleasure!
I used a mixture of peach and hickory dust in my AMNS, and only smoked for an hour. Below is the Q-view and the recipe!!!!
I hope you enjoy lookin' as much as we enjoyed eatin'!!
Ingredients shot - also used some of Kat's homemade apple butter and a few chicken breasts
Flat breasts - not my usual preference...
The filling
And in the center of the flattened breast...
Ready for the smoker
Out of the smoker...apple butter mixture added and ready for the oven
And plated for dinner with some green beans
Here is the recipe that I hope you will enjoy and put to use. The preparation takes a while but is worth it in the end!
PGSmoker’s Pumpkin Walnut Stuffed Chicken Breasts
4 boneless skinless chicken breasts
½ cup of canned pumpkin (not pie filling)
¼ cup Italian breadcrumbs
¼ cup raisins or currants
¾ cup chopped walnuts - divided
2/3 cup apple butter (I use Kat’s recipe)
2/3 cup of fat free Italian dressing
1 big pinch of salt (I use gray sea salt)
4 grinds of fresh black pepper (about ¼ tsp)
Mix the pumpkin, breadcrumbs, raisins, ¼ cup of walnuts, and the salt and pepper.
Gently pound the chicken breasts to about ¼” thickness. Place a ¼ of the mixture in the center of each chicken breast, roll the breasts and fasten with a toothpick (soak the toothpicks to keep them from burning). Arrange the chicken breasts in a shallow aluminum pan seam side down and place in a 225 degree preheated smoker. I used a peach and hickory wood mixture for this smoke. Keep in the smoker for about 1 hour.
While the chicken is in the smoker mix the apple butter and the Italian dressing. Pull the chicken out of the smoker after 1 hour and pour the mixture over the breasts. Put the breasts in a 350 degree preheated oven and cook for another 30 minutes and baste frequently with the pan juices. Cook until you can insert a fork with ease. Garnish with the remaining walnuts and serve!
I forget where I got this recipe but I've been making this stuff for years!
It sounds weird but it is absolutely awesome. I have always cooked it in the oven but this time...the MES30 got the pleasure!
I used a mixture of peach and hickory dust in my AMNS, and only smoked for an hour. Below is the Q-view and the recipe!!!!
I hope you enjoy lookin' as much as we enjoyed eatin'!!
Ingredients shot - also used some of Kat's homemade apple butter and a few chicken breasts
Flat breasts - not my usual preference...
The filling
And in the center of the flattened breast...
Ready for the smoker
Out of the smoker...apple butter mixture added and ready for the oven
And plated for dinner with some green beans
Here is the recipe that I hope you will enjoy and put to use. The preparation takes a while but is worth it in the end!
PGSmoker’s Pumpkin Walnut Stuffed Chicken Breasts
4 boneless skinless chicken breasts
½ cup of canned pumpkin (not pie filling)
¼ cup Italian breadcrumbs
¼ cup raisins or currants
¾ cup chopped walnuts - divided
2/3 cup apple butter (I use Kat’s recipe)
2/3 cup of fat free Italian dressing
1 big pinch of salt (I use gray sea salt)
4 grinds of fresh black pepper (about ¼ tsp)
Mix the pumpkin, breadcrumbs, raisins, ¼ cup of walnuts, and the salt and pepper.
Gently pound the chicken breasts to about ¼” thickness. Place a ¼ of the mixture in the center of each chicken breast, roll the breasts and fasten with a toothpick (soak the toothpicks to keep them from burning). Arrange the chicken breasts in a shallow aluminum pan seam side down and place in a 225 degree preheated smoker. I used a peach and hickory wood mixture for this smoke. Keep in the smoker for about 1 hour.
While the chicken is in the smoker mix the apple butter and the Italian dressing. Pull the chicken out of the smoker after 1 hour and pour the mixture over the breasts. Put the breasts in a 350 degree preheated oven and cook for another 30 minutes and baste frequently with the pan juices. Cook until you can insert a fork with ease. Garnish with the remaining walnuts and serve!
