Smoked Stuffed Chicken Breast

Name: Hähnchenbrust gefüllt geräuchert
Total time: 1 h
Ingredients: 14 g Meersalz; 5 g Schwarzer Pfeffer, gemahlen; 4 g Knoblauchpulver; 6 g Paprikapulver, edelsüß; 80 g Kräuterfrischkäse (Füllung); 30 g Getrocknete Tomaten (Füllung); 10 ml Olivenöl

Spice MixPoultryHot SmokingMedium1.5-2 hrs74-76 °C110-120 °CApple + Alder

Chicken breasts are butterflied, filled with an aromatic stuffing of herbed cream cheese and sun-dried tomatoes, then hot-smoked. The filling keeps the breast juicy and provides an intense flavor experience. This recipe combines rustic smoking technique with fine cuisine.

Ingredients(for 1 kg)

Sea Salt14 g

Black Pepper, ground5 g

Garlic Powder4 g

Sweet Paprika Powder6 g

Herbed Cream Cheese (filling)80 g

Sun-dried Tomatoes (filling)30 g

Olive Oil10 ml

Instructions

Preparation and Stuffing

20 minutes

Butterfly the chicken breasts by cutting them open on the side (like opening a book) without cutting through. Finely chop the sun-dried tomatoes and mix with herbed cream cheese. Place the filling in each breast and close firmly. Secure with butcher's twine or toothpicks.

Seasoning

30-60 minutes

Mix salt, pepper, garlic powder and paprika together. Brush the stuffed breasts on the outside with olive oil and coat with the spice mixture. Rest at room temperature for 30-60 minutes.

Smoking

1-1.5 hours

Preheat smoker to 110-120 °C and add apple and alder wood chips. Place chicken breasts on the grate and smoke until a core temperature of 74-76 °C is reached. Rest for 5-10 minutes, then slice and serve.

Pro Tip

Tie the chicken breasts firmly with butcher's twine or secure with toothpicks to prevent the filling from leaking out during smoking.

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