jimsbarbecue
Moderator
About once a month we have dinner with a nice young Lady and Chef her name is Lindsey. Same name as our daughter just spelled different. Very talented and just fun to be around. Last week at her Class/Dinner Party. Lindsey made these stuffed Chicken Breast and after eating them I knew we had to try them out. I am sure similar recipes are around. Most call for sun dried tomatoes.Lindsey could not find the ones she want so she made her own dried tomatoes in the oven. That is when the light went on for me. We could make BBQ dried tomatoes. Which we did using the Ole Hickory Pits Ace BP.
The breast are stuffed with mozzarella cheese (presliced) the tomatoes and a basil leaf.
Before stuffing the breast we seasoned lightly with SM Sweet Seduction. Cook in the MAK at 325 until done about one hour. the last 15 minutes put a another slice of cheese on top of the breast and sprinkle with parmesan cheese.
The zucchini noodles were cut on one of those spiral tools. we used the low cost one that could fit in your pocket. seasoned and tossed wait about 10-15 minutes and cook in the pan while you are cooking the chicken. Patty made the bruschetta because we couldn't find premade at the store. The balsamic glaze with cherry was drizzled over the top.
When doing the tomatoes it did not seem right that the Ole Hickory Pits Ace BP was not cooking some meat so on went some ribs 17th Street BBQ style. Seasoned with Magic Dust and BPS Money (flour style, we put the Money in a Blendtec blender and blend until it is "Money Powder"). These style of ribs are never wrapped. Just on the pit and cooked the sauce is done the last 30 minutes. Not your traditional Sweet rib. I can eat more of this style then any other we cook.
The breast are stuffed with mozzarella cheese (presliced) the tomatoes and a basil leaf.
Before stuffing the breast we seasoned lightly with SM Sweet Seduction. Cook in the MAK at 325 until done about one hour. the last 15 minutes put a another slice of cheese on top of the breast and sprinkle with parmesan cheese.
The zucchini noodles were cut on one of those spiral tools. we used the low cost one that could fit in your pocket. seasoned and tossed wait about 10-15 minutes and cook in the pan while you are cooking the chicken. Patty made the bruschetta because we couldn't find premade at the store. The balsamic glaze with cherry was drizzled over the top.
When doing the tomatoes it did not seem right that the Ole Hickory Pits Ace BP was not cooking some meat so on went some ribs 17th Street BBQ style. Seasoned with Magic Dust and BPS Money (flour style, we put the Money in a Blendtec blender and blend until it is "Money Powder"). These style of ribs are never wrapped. Just on the pit and cooked the sauce is done the last 30 minutes. Not your traditional Sweet rib. I can eat more of this style then any other we cook.
