Feta-Spinach Stuffed Smoked Chicken Breast
Chicken breast is filled with a hearty filling of feta, spinach and garlic and gently smoked in the smoker. The mild smoky aroma of beech wood accentuates the Mediterranean filling. A nutritious and flavorful BBQ dish for discerning grill evenings.
Ingredients(for 1 kg)
Instructions
Preparing the Filling
15 min.Briefly wilt spinach in a pan with a little olive oil and minced garlic. Allow to cool completely and squeeze out well. Mix with crumbled feta, oregano and pepper.
Preparing the Chicken Breast
20 min.Pat chicken breast dry and cut a deep pocket from the side. Rub the outside with olive oil, sea salt and oregano. Place feta spinach filling in the pocket and seal firmly with toothpicks or kitchen twine.
Smoking
2-3 hrs.Preheat smoker with beech and cherry wood to 110-120 °C. Place stuffed chicken breast with sealed side facing up and smoke indirectly. Regularly check core temperature until 74 °C is reached.
Resting & Serving
10 min.Remove chicken breast from smoker and let rest for 10 minutes. Remove sealing material, slice crosswise to reveal the filling. Serve with fresh herbs and lemon wedges.
Pro Tip
Squeeze spinach well before filling to prevent excess water from entering the filling. This prevents the chicken pocket from softening or tearing.
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