Applewood flavors well with so many things…fish, chicken, red meats. pork ribs, the list goes on. It’s a favorite with the BBQ team we sponsor–Road Toad Smokin BBQ. They have a few prizes under their belt. Not to take the credit, but they did use our Applewood Smoked Sea Salt. Just saying. This recipe is a really unique use of the Applewood salt…it pairs really well with the cheddar cheese and broccoli.
Time
50 min.Rating
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Loading...| 4 boneless, skinless chicken breasts (approximately 2 pounds) | |
| 2 tsp Applewood Smoked Sea Salt | |
| 1 tsp Smoked Sweet Paprika | |
| 1 cup finely chopped broccoli | |
| 1/2 cup chopped onion | |
| 1/4 cup whole milk | |
| 1 Tbl flour | |
| 1 Tbl butter | |
| 1 cup shredded cheddar cheese | |
| Seasoned Bread Crumbs |
| 1. | Preheat oven to 375°F. |
| 2. | Place broccoli in a microwave safe bowl and cook until tender. Set aside to cool slightly. |
| 3. | Pound chicken breasts until slightly flattened an of an even thickness overall. Season chicken breasts with Applewood Sea Salt and Smoked Sweet Paprika. |
| 4. | In a saucepan, melt the butter and and stir in flour to make a "blonde" roux. Cook to a very light tan color. Whisk in milk and cook until thickened. Add broccoli, cheese and remaining salt. Stir until well combined. Adjust with milk if it's too thick--it should hold together like a stuffing. |
| 5. | Place a scoop of the broccoli mixture onto each chicken breast and fold over. Secure with toothpicks or butcher string. Sprinkle with paprika and bake 30-40 mins until the chicken is cooked through and the juices run clear. |
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