Stuffed and Smoked Chicken Breasts
There's nothing better than smoked chicken breast stuffed with delicious cheese and spinach
Equipment
- Smoker
Ingredients
- 2.2 lbs Chicken Breasts
- .66 lbs Spinach
- 1 cup Danish Feta
- 3 Cloves Minced Garlic
- 2 tbsp BBQ Rub
Instructions
Step 1: Heat Spinach and Garlic In A Frying Pan
- Cook the spinach in a frying pan until it's wilted. Add in minced garlic for 1 minute until fragrant. Set aside these to cool.
Step 2: Add The Feta To Combine
- In a bowl combine the Danish feta with spinach and mix. (Use a soft feta like Danish for more of a creamier texture).
Step 3: Make Your Chicken Breast Pockets
- Cut a pocket into the thickest part of the chicken breast. Be careful not to cut through otherwise you'll be left with a fairly flimsy pocket.
Step 4: Stuff Your Chicken Breast Pockets
- Insert a spoonful of the filling into the pocket of the chicken.
Step 5: Seal Up The Breast Pockets
- Secure the breast with butcher's twine or toothpicks.
Step 6: Coat The Stuffed Chicken Breasts In Your Finest Rub
- Brush a little bit of olive oil onto the stuffed chicken breasts and apply your BBQ. Allow them to sit for as long as you like before smoking! The longer you leave the rub, the more intense the flavor becomes.
Step 7: Smoke Your Stuffed Chicken Breasts
- Smoke at 225°F until the internal temperature hits 165°F. This will depend on the size of your chicken breasts. Mine were fairly large (about 350g per breast) so it took about 3.5-4 hours of smoking.