Recipe by Pitmaster Jacob Parmentier
Chicken breasts are probably one of those proteins that are the most intimidating to me.
It’s extremely lean and needs to be cooked to 165° which ensures most of us will end up with a dry piece of meat here and there throughout our cooking lives.
One thing I like to do to combat and give maximum flavor is to stuff my breasts.
This recipe is a Mediterranean influenced dish that is super delicious and satisfies the pickiest of eaters.
2 Chicken Breasts
2 Slices of Bacon
1 Cup of Feta Cheese
1 Bag of Baby Spinach
2 cloves of minced garlic
1/2 Cup of Mayonnaise
3 tsp of Joseph-Que Dom’s Magic Dust (or favorite all-purpose seasoning)
1 TBSP of olive oil
Heat skillet over medium heat.
Add 1 Tbsp olive oil and allow to heat up.
Add a bag of spinach and 1 tsp of all-purpose seasoning and cook till almost fully wilted.
Add minced garlic and stir into spinach and allow garlic to soften and slightly brown.
Remove from heat and add to a mixing bowl with feta cheese and mayonnaise then set aside.
Slice chicken breast along side and stuff with mixture.
Next I like to use thick cut bacon but also like to render the slices some before wrapping around the breast so I cook the bacon in a skillet at medium heat till browning just starts to form and remove the bacon which is still floppy.
At this point you want to wrap the bacon around the breasts and use tooth picks to hold bacon and breasts together.
Sprinkle breasts with a teaspoon each of all-purpose seasoning.
Next get smoker heated to 250° and add your favorite wood chunks.
Smoke breasts till internal temperature reaches 165°. Roughly 45mins-1hr.
Thanks Jacob for the awesome recipe!
Jacob’s Products are available on our store or at https://www.josephque.com/seasoning
Let us know what you think about this recipe! Comment here or share us in the group!