Ken said when I came up with this recipe I was having one of my gourmet moments. LOL. It is really simple to make and beautiful to serve with a fresh and easy mushroom sauce with just a kiss of pecan smoke. We have new neighbors, Robert & Martha, and they were happy to be our “crash test dummies”. Low in carbs and high in flavor made a winning combination!
Spinach Gorgonzola Stuffed Chicken Breasts
Prep Time: 15 minutes
Cook Time: 350 degrees (174c) for 40 minutes
Grill: Pacific Living Pizza Oven
Pellets: Lumberjack Pecan
Ingredients: Spinach Gorgonzola Stuffed Chicken Breasts
- 4 large boneless, skinless chicken breasts
- 2 cups fresh spinach, steamed and chopped
- 1 ½ cups Gorgonzola cheese, crumbled
- 1 teaspoon Country Bob’s Seasoning Salt
- 1 ½ teaspoons white pepper
- 1 Tablespoon dried minced garlic
Mix the Stuffing Ingredients
Ingredients: Mushroom Sauce
1 teaspoon olive oil
1 teaspoon butter, melted
8 ozs. sliced baby Bella mushrooms
1 Tablespoon dried tarragon
½ cup sour cream
½ cup Chablis white wine, optional
In Small Saucepot over Low Heat Whisk in the Sauce Ingredients
Directions: Spinach Gorgonzola Stuffed Chicken Breasts
With a small sharp knife cut a pocket into chicken breasts.
In medium bowl mix well the stuffing ingredients.
Place ¾ cup of the stuffing mixture in each chicken breast pocket.
In small saucepot over low heat whisk in the sauce ingredients until just heated through.
Pour sauce evenly over stuffed chicken breasts.
Cut a Pocket into Chicken Breasts.
Fill the Pocket in the Chicken with the Stuffing.
Cooking Directions: Spinach Gorgonzola Stuffed Chicken Breasts
Cooking on the Pacific Living Pizza Oven is a snap. If you are going to use the smoke box fill it up first with either wood chips or pellets. I like Lumberjack pellets because there are so many different kinds and low ash. (Easy clean up).
Turn on the propane tank. Open the oven door so you can see and hear when the burner lites. Turn the control knob to the high position and hold it in. At this time press the igniter button. You’ll be able to hear and see the burner light. Continue to hold the control knob for about 10 seconds for the burner to get hot.
Close the door and preheat the oven to your desired temp. You may have to adjust it up or down until you reach your temperature but once you hit it the oven will hold it.
Tonight we will be cooking at 350 degrees (174c) for 40 minutes. Just set your oven safe baking pan or skillet on the shelf. Around 40 check the internal temperature.
When the chicken reaches an internal temp of 165 degrees (74c) pull it off, cover it and let it rest for 10 minutes before serving. We use a Maverick ProTemp Instant Read Thermometer for checking meat temperatures.
Ready for the Pacific Living Pizza Oven
Kiss of Pecan Smoke in the Oven
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot. But, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Our Thanks To:
Country Bob’s All Purpose Sauce
Maverick Industries, Inc.
F.Dick Professional Knives and Tools.
A storage container & dispenser for wood pellets
Lumberjack Wood Pellets
Pacific Living, Inc.
Outdoor Living Products
866 410 0408