Smoked Chicken Breast with Pesto
Tender chicken breast is rubbed with aromatic basil pesto and cold smoked. The smoke flavor of alder wood combines perfectly with the herbal scent of the pesto. A light, summery smoked dish for connoisseurs.
Ingredients(for 1 kg)
Instructions
Preparation
30 min.Pat chicken breast dry, rub with sea salt and garlic powder, then generously coat with basil pesto. Season with lemon zest and black pepper. Let rest at room temperature for 30 minutes.
Smoking
2-3 hrs.Preheat smoker to 110-120 °C, add alder and lemon wood chips. Smoke chicken breast indirectly until a core temperature of 74 °C is reached.
Resting & Serving
10 min.Remove chicken breast from smoker and rest under aluminum foil for 10 minutes. Slice and garnish with fresh pesto and pine nuts.
Pro Tip
Do not apply pesto too early as basil oxidizes and darkens with prolonged exposure.
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