Caprese Smoked Chicken Breast
Chicken breast is stuffed with fresh mozzarella, basil and sun-dried tomatoes and cooked in the smoker. The classic Italian caprese trio gains a completely new dimension through the smoky flavor. An elegant dish that combines Mediterranean cuisine and BBQ culture.
Ingredients(for 1 kg)
Instructions
Marinade & Preparation
30 min.Mix olive oil, sea salt, pepper and Italian herbs. Pat chicken breast dry, cut a deep pocket from the side and rub the outside with the herb marinade. Let marinate for 30 minutes.
Filling
10 min.Slice mozzarella and pat dry. Fill the pockets alternately with mozzarella slices, basil leaves and sun-dried tomatoes. Seal with toothpicks or kitchen twine.
Smoking
2-3 hrs.Heat smoker to 110-120 °C with alder and beech wood. Smoke stuffed chicken breast indirectly until core temperature of 74 °C is reached. Do not place directly over heat so the mozzarella melts evenly.
Resting & Plating
10 min.Let chicken breast rest for 10 minutes. Remove toothpicks, slice and plate. Garnish with fresh basil, a drizzle of olive oil and balsamic reduction.
Pro Tip
Pat mozzarella dry well before filling so excess moisture does not affect the cooking process and does not soften the pocket.
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