Ingredients
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1/2
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1
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2
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2
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2
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1/2
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1
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Directions
Hickory& Apple Smoked Crab Stuffed Chicken Breasts, Remember Cooking times will vary so always use a thermometer , Remember Cooking times will vary so always use a thermometer
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Steps
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1
Done
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Mix the Following in a Small Bowl. |
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2
Done
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1/2 Lbs. Fresh Dungeness Crab. |
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3
Done
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2 Slices Chopped Bacon. |
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4
Done
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2 Sliced Green Onion. |
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5
Done
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1/2 Chopped Garlic Clove. |
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6
Done
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1-2 Tbsp Zesty Italian Dressing. |
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7
Done
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Take 2 Thick Boneless Chicken Breasts, Wash and Cut Off Any Fat. Using a Sharp Knife, Cut a 1" to 2 " Cut in the Side of the Chicken Breasts. in a Sawing Motion, Carefully Open Up a Inner Pocket the Length of the Breasts. |
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8
Done
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Carefully Stuff the Chicken Breasts With the Crab Mix. Try to Avoid Tearing the Chicken. Once Stuffed, Place in a Ziploc Bag and Pour a Cup of Zesty Italian Dressing Over the Chicken. Shake and Refrigerate For at Least 1hour Preferably Over Night. |
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9
Done
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Remove from Refrigerator and Ziploc Bag. Tightly Wrap Chicken Breast With Thin Sliced Bacon and Let Stand Until Near Room Temperature. Preheat Smoker/Cooker to 225. I Recommend a 50%/50% Mix of Hickory and Apple Wood Pellets or Chunks. |
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10
Done
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Place Chicken Breasts on Grill. Put on Smoke For the First 30 Minutes Then 280 to 300 Degrees. Mist the Chicken With Apple Juice a Couple Times During Cooking Duration. Chicken Will Be Done When the Thickest Part Is at 165 Degrees. |
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11
Done
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Serve With Smoked Beans and Corn Bread With Butter and Honey. |
