This smoky and spicy dish was a wonderful twist on an old classic. I have been smoking lots of random dishes that normally just cook on the stovetop, and this one turned out great!
Recipe serves 4-6
- 2 lbs chicken breasts, pieces or tenderloins. I used tenderloins.
- 3-4 tbsp olive oil
- 8 ounces sliced mushrooms
- 2 cups heavy cream
- 2 tablespoons Garlic Grappa Spice Blend -OR- one tablespoon each garlic powder & Italian seasoning
- 1 tablespoon salt
- 1 teaspoon white pepper
- 2 cup parmesan cheese
- 2 Chipotles in Adobe sauce, chopped fine.
- 1.5 cups chopped spinach ( plus 5-6 whole leaves for (garnish)
Using a 12″ cast iron skillet, brown the chicken in the olive oil a couple of minutes to get them started.
Once the chicken is browned, set aside and mix all of the other ingredients in the skillet. Now’s a good time to insert a BBQ sensor if you use one. I use the ChefAlarm Set alarm for 165.
Whisk until the cheese melts then place the chicken back in. Roll the chicken around in the sauce to get them all covered.
For my smoker, I used one chimney of coals over a half as many unlit coals and threw 3 hickory chips on top.
Using the Vision Kamodo (yours may vary) I opened the intake and chimney all on 2. On my smoker that’s the low side of medium open on all dampers. YMMV.
The smoker temp started at 125, and ended at 325 2 hours later, just as the chicken hit 165. Add some fresh spinach leaves as a garnish, let them smoke a bil til they wilt, should only take a few minutes. Remove from the smoker, let set a bit for the sauce to thicken and enjoy!
