Another First for me - Stuffed BSCB

[Clint]

I cut a couple of boneless/skinless chicken breasts in half, opened & pounded with a meat hammer (not as successful/easy as I'd hoped), I laid down a little spaghetti sauce, pepperoni, a mushroom, roasted Anaheim pepper slices:

added a little feta & neatly (lol) buttoned them up with a couple of skewers:

onto the gasser for ~30 minutes at around 475F until they both read >165F:

and here's the end result:

 

[CGariepy]

looks great

 

[RJ Banks]

Nicely done. How moist was it?

 

[Clint]

Fairly moist, no complaints. I didn't rest it at all, didn't brine....didn't do anything special other than what's shown. The meat wasn't all that easy to work with but I'm just a beginner at this. I'm using shiskabob skewers cut with electrical wire cutters. I remember looking for some butcher's string without luck.....

 

[Edison W]

Nice cook...may try this myself!

 

[Cliff Bartlett]

Getting very fancy there Clint! Looks delicious!

 

[John Solak]

Very gourmet Clint, nicely done!!

 

[Tim McCann]

Very nice!

 

[Jose Suro]

Excellent Clint!! I love stuffed chicken and yours looks excellent. FWIW I pound my chicken covered in plastic wrap with a cast iron skillet. Works perfectly because of the weight and surface area. a couple of hits and its good to go ....

 

[Bill Schultz]

That will do nicely for me Clint, nice combo

 

[Rich Dahl]

Hey it looks good to me great combination, I love stuffed chicken breasts! Don't know how many times I've made something that looked like the dog barfed it up but it tasted great.

Agree with Jose, I started using a 10" CI skillet and it works so much better than a meat hammer, a couple of wacks and it's as flat as a toad on a freeway.

 

[Tony R]

Another meal that's on my to do list.

 

[russ olin]

Looks great. Have never tried SBCB. Will have to give it a try sometime.

 

[Wolgast]

I guess most of us feel relieved that you don't work as a surgeon! But i would eat that any day bro! looks Tasty!