One of my families favorites!
Get ready for a treat that is
pretty easy to make and doesn't
require allot of time to cook. Start out
pre-heating your cooker to 270
degrees.
Then rinse 4 large boneless
chicken breasts. Place the
breasts in a 1 gallon Ziploc bag
one at a time. Using a
tenderizing mallet and or a
rolling pin, pond down the
breast until its flattened to
1/4 inch thick. Repeat this for
each chicken breast. Once
flattened they can be placed on
a plate, covered and placed into
the fridge.
Slice 1 whole sweet onion and
one green bell pepper. Cut the
onion slices into thirds. Then
coarsely chop the green pepper.
See video... Chop 3 cloves fresh
garlic. Chop the Dole mushrooms
but not too small.
Cut 3/4 stick of unsalted
butter into about 4 slices. Over
medium heat, melt one slice of
the butter and add the onions.
Sautee the onions for several
minutes until they begin to
soften. Add another slice of
butter and add the green pepper.
Once the green pepper softens a
bit add another slice of butter
and the mushrooms. When the
mushrooms soften push contents
to the side of pan opening a
clearing in center of pan.
Add the last of the butter to
the center of the pan. Now add
the garlic and sautéed it until
it starts to brown just a bit.
Once it does, then stir it into
the rest of the veggies. Add a
few chopped basil leaves and 2
tbsp of Thai peanut sauce and
stir it into the veggies. If you
want a stronger Thai peanut
sauce flavor just add more.
Immediately remove from heat and
let stand.
Mix the following in a bowl:
1 cup milk & 2 tbsp honey.
Pour 2 cups bread crumbs into a
pie pan. Get your chicken from
the fridge and dip both sides of
each piece of chicken into the
milk & honey mixture. Then lay
them into the bread crumbs
coating both sides. Once coated
you may lay them onto a cooking
sheet.
Once all the chicken has been
coated liberally, spoon on equal
amounts of the sautéed veggies
onto each piece of breaded
chicken. Carefully roll
each piece of chicken up around
the sautéed veggies and pin them
shut with a tooth pick.
Chop a little Rosemary and
sprinkle on the top of each
chicken roll. The pep work is
done! It's that simple and
quick. Place the chicken onto
the pre-heated cooker and cook @
270 degrees until the internal
temp of the chicken reaches 170
degrees.
Remove the chicken from the
cooker @ 270 degrees and let
cool for 10 minutes. Slice into
1/2" slices and drizzle with
Roasted Pineapple & Habanera
sauce. Or sauce of choice. You
may want to use Thai Peanut
sauce. :-)
Dinner is served! Enjoy!
Don't forget the Jim Beam!
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