Smoked and Stuffed Chicken Roll Recipe
1 Kg (2 lb) boneless chicken breast
500 Ml (2 c) sliced fresh mushrooms
3 Green onions - finely chopped
1 Medium carrot - finely chopped
1 Stalk celery - finely chopped
30 Ml (2 tbsp) butter
Salt, pepper and poultry seasoning to taste
15 Ml (1 tbsp) fresh lemon juice
2 Slices bread - cubed
1 Medium tomato - seeded and diced
Butterfly the chicken breast and pound with a mallet.
Sauté mushrooms, onions, carrot and celery in the butter.
Add the seasonings and lemon juice.
In a small bowl, mix together bread, tomatoes and sautéed vegetables.
Spread over the ‘butterflied’ meat.
Rub skin with additional lemon juice.
Preheat the Bradley Smoker to 90°C to 100°C (190°F to 220°F).
Place chicken roll on an oiled rack in the upper half of the Bradley Smoker.
Smoke cook using Special Blend flavour bisquettes for 5 to 6 hours, or until an instant thermometer reads 82°C. Cooking times will vary, depending on wind and weather conditions.