Herby Chicken Breasts with Piperade
Recipe: #42596
March 31, 2024
Categories: Chicken, Onions Peppers, Boneless Pieces, Chicken Dinner, more
"Recipe source: Smokin' cookbook. This recipe uses a smoker but it can be improvised using a regular gas grill -- you can add a smoke box and wood chips and close the grill cover while you cook the chicken. It will also be great just using a regular gas or other barbecue grill with the cover closed."
Original is 4 servings
Ingredients
- Piperade
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- Chicken
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- Mushroom-Herb Rub
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Nutritional
- Serving Size: 1 (382.9 g)
- Calories 490.5
- Total Fat - 18.5 g
- Saturated Fat - 3.7 g
- Cholesterol - 170.5 mg
- Sodium - 1376.4 mg
- Total Carbohydrate - 13.6 g
- Dietary Fiber - 3.9 g
- Sugars - 6.6 g
- Protein - 64.2 g
- Calcium - 65.2 mg
- Iron - 3.4 mg
- Vitamin C - 118.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
To make the pipérade: In a skillet over medium heat, heat the oil and then add the ham and cook, stirring occasionally for 3-5 minutes or until lightly browned. Stir in onions along with the salt and pepper and cook until softened (5-10 minutes). Stir in the bell pepper strips and season with salt. Turn heat down to medium low and cook, stirring often, for about 30 minutes or until peppers are tender.***This can be made several hours ahead and reheated over low heat.
Step 2
To smoke the chicken pat the chicken breasts dry with paper towels . Massage the herb rub into both sides of the chicken. Set up smoker using wood chips and smoke the chicken until it registers 170 degrees -- taking about 20-30 minutes.
Step 3
Reheat the pipérade if necessary and serve chicken in the pipérade.
Step 4
To make the mushroom herb rub: grind all the rub ingredients (dried mushrooms - sugar) in an electric spice mill.
Tips
- Smoker
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