Smoked Chicken and Portabello Mushrooms Recipe
Ingredients
4 Boneless/skinless chicken breast halves
2 Portabello mushrooms
30 Ml (2 tbsp) olive oil
10 Ml (2 tsp) each garlic powder, onion powder, dried basil
1 Ml (¼ tsp) ground black pepper
Preparation
Brush chicken breasts and mushrooms with olive oil.
Mix together garlic powder, onion powder, dried basil and black pepper and sprinkle over chicken breasts.
Smoking Method:
Preheat the Bradley Smoker to between 105°C and 120°C (220°F and 250°F).
Place chicken breasts on smoker racks and using Pecan flavor bisquettes smoke/cook for approximately 40 minutes.
Place the mushrooms in the smoker along with the chicken and smoke/cook for an additional 40 to 60 minutes making certain the chicken breasts are cooked.
To Serve:
Sauté a chopped medium-sized zucchini in 15 ml (1 tbsp) of olive oil for about 5 minutes.
Add 2 or 3 cloves of minced garlic, 6 halved cherry tomatoes, 125 ml (½ c) chopped onion, 60 ml (¼ c) chopped fresh basil and sauté for an additional 3 minutes.
Serve with the chicken, sliced mushrooms and sprinkle with freshly grated parmesan cheese.
Pecan
Wood
With a sweet and mild flavor, making it the milder cousin to Hickory, Pecan Bisquettes pair well with poultry, beef, pork, lamb, game, and water fowl.
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