Cooking for 6 people
Ingredients
- 2 lb
boneless, skinless chicken breasts
- 1 tbsp
olive oil
- 3 tbsp
SPG Blend (salt, black pepper and garlic powder)
- cup
heavy whipping cream
- cup
chopped sun dried tomatoes
- cup
freshly grated Parmesan cheese
- 2 tbsp
unsalted butter
- 3 cloves
minced garlic
- tsp
dried oregano
- tsp
crushed red pepper flakes
1Food Prep
Trim excess fat off of chicken.
Mince cloves of garlic.
Chop up sun dried tomatoes.
2Grill Prep
Fuel: We recommend Kingsford® Grillmaster’s Choice Hardwood Pellets.
Method: Pellet Grill
Temp: 225°F
3The Cook
Preheat the smoker to 225°F using Kingsford Grillmaster’s Choice Pellets.
Drizzle 1 tbsp. of olive oil on the chicken breasts then season all sides with SPG.
Place the chicken on the smoker for 30 minutes until it reaches an internal temperature of 165°F.
In a skillet, make the "Marry Me" sauce. Add the butter and let it melt then toss in the garlic and let it cook for 2–3 minutes.
Whisk in 1 tbsp. of flour then slowly pour 1 cup of chicken broth and ¾ cup of heavy whipping cream then bring to a slow simmer.
Add in ⅓ cup of chopped sun dried tomatoes, ½ cup freshly grated parmesan cheese, the oregano and crushed red pepper flakes then let them cook for 3–4 minutes.
Add the smoked chicken to the pan and coat it in the sauce.
Serve with some pasta or rice and enjoy!
Credit: Recipe created by Nick Nesgoda (@burntpelletbbq) on behalf of Kingsford® Pellets.
For safe meat preparation, reference the USDA website.
