Mike Coffman
TVWBB Olympian
A couple of Russet potatoes coated with olive oil and seasoned with Sea Salt and Garlic. Wrapped
in foil and placed on the Performer.
We couldn’t decide on what to stuff the chicken breasts with so we decided to use some of the
stuff we had in the refrigerator. The breasts were pounded to about ¼ of an inch and filled with
cream cheese, onion/garlic, steamed spinach, steamed and chopped asparagus, baby shrimp and
steamed broccoli.
All ingredients added and the breasts were dusted with Grill Mates Molasses/Bacon rub.
Put onto the Performer with a chunk of pecan wood. The potatoes were removed at this time.
Chicken is finally done at 165 internal temperature. It was too dark out to get a picture coming off
the grill. So took the pictures in the kitchen.
After a 10 minute rest, chicken was plated with the baked potato covered with the remaining
stuffing ingredients, and the rest of the broccoli.
It was definitely a filling and delicious meal and a good way to clean out the refrigerator.
Thanks for looking!
in foil and placed on the Performer.
We couldn’t decide on what to stuff the chicken breasts with so we decided to use some of the
stuff we had in the refrigerator. The breasts were pounded to about ¼ of an inch and filled with
cream cheese, onion/garlic, steamed spinach, steamed and chopped asparagus, baby shrimp and
steamed broccoli.
All ingredients added and the breasts were dusted with Grill Mates Molasses/Bacon rub.
Put onto the Performer with a chunk of pecan wood. The potatoes were removed at this time.
Chicken is finally done at 165 internal temperature. It was too dark out to get a picture coming off
the grill. So took the pictures in the kitchen.
After a 10 minute rest, chicken was plated with the baked potato covered with the remaining
stuffing ingredients, and the rest of the broccoli.
It was definitely a filling and delicious meal and a good way to clean out the refrigerator.
Thanks for looking!
Nice looking plate
