
APPLEWOOD SMOKED STUFFED CHICKEN BREASTS
Servings
4-6
Total time
50
minutesApplewood flavors well with so many thingsโฆfish, chicken, red meats. pork ribs, the list goes on.ย Itโs a favorite withย the BBQ team we sponsorโRoad Toad Smokin BBQ.ย They have a few prizes under their belt.ย ย Not to take the credit, butย they did use ourย Applewood Smoked Sea Salt.ย Just saying. This recipeย is a really unique use of the Applewood saltโฆit pairs really well with the cheddar cheese and broccoli.
Ingredients
4 boneless, skinless chicken breasts (approximately 2 pounds)
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
Instructions
- Preheat oven to 375ยฐF.
- Place broccoli in a microwave safe bowl and cook until tender. Set aside to cool slightly.
- Pound chicken breasts until slightly flattened an of an even thickness overall. Season chicken breasts with Applewood Sea Salt and Smoked Sweet Paprika.
- 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.
- 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.