Smoked Spinach Stuffed Chicken Breasts and Crab Stuffed Chicken Breasts Recipe

Smoked Spinach Stuffed Chicken Breasts and Crab Stuffed Chicken Breasts Recipe

Print Friendly, PDF & Email
Smoked Spinach Stuffed Chicken Breasts and Crab Stuffed Chicken Breasts Recipe
4.6 - 7 vote[s]

Smoked chicken breasts are good all on their own. However, if you want to liven up your smoked chicken breasts, try stuffing them with creamed spinach or crab meat.

This requires using skinless, boneless chicken breast halves. This cut of poultry is quite lean, so adding a rich filling inside and a little fat on the exterior will help keep the breasts moist. The fat also adds a ton of flavor. The filling and fat will drip, so be sure to place a sheet pan or disposable pan on the rack beneath the chicken to catch the juicy mess.

I like cooking stuffed chicken breasts in an electric Masterbuilt Smoker. You can make these recipes in a propane or charcoal smoker. With a charcoal smoker or grill set up for indirect heat, you will need to pay attention to the fire source so that the smoker doesn’t get too hot near the chicken and the drippings don’t cause flare ups of flames.

The recipes here are perfect for those on gluten-free and low-carb diets. Many stuffed chicken breast recipes call for breadcrumbs or flour as a binder. I find those fillings can get dry or gummy when cooked low and slow. One way to avoid this is to add more fat to the stuffing, such as chorizo or butter.

Smoked Chicken Breasts with Creamed Spinach Filling

(Keto and Gluten-Free)

Ingredients:

  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 4 ounces of block cream cheese, at room temperature
  • 4 ounces mozzarella cheese, shredded
  • 1 garlic clove, minced
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground pepper
  • 1/8 tsp ground nutmeg
  • 4 boneless, skinless chicken breast halves
  • 2 TBS extra virgin olive oil
  • 2 tsps paprika
  • Extra salt and pepper
  • Water
  • Citrus slices (optional)
  • Mild wood chips, such as alder or maple

Total time:1 hour 30 minPrep time:15 min – Smoke time:1 hour 15 min – Serves:4 people
Author:

Directions:

1. Drain the spinach in a colander and squeeze the excess moisture out with your hands. In a mixing bowl, combine the spinach, cream cheese, mozzarella cheese, garlic, salt, pepper, and nutmeg. If you have a kitchen glove, do this with your hand. Set the filling aside.

2. Remove a rack from your Masterbuilt Smoker. Prepare the smoker by filling the bowl with water and citrus slices, if desired. Fill the tray with wood chips. Preheat the smoker with the vent open to 250°F.

3. Butterfly your chicken on a clean cutting board. Place one hand on top of the breast to hold it in place. With a sharp knife, slice through the center of the breast approximately 3/4 of the way, being sure to leave some chicken intact. You are looking for the breast to open and lay flat like it is a hinged book.

4. Open the chicken and place a piece of plastic wrap on top. Lightly pound each breast with the flat side of a meat mallet just to achieve an even thickness. Don’t pound it too thin or tear it.

5. Place equal amounts of the spinach filling on one half of each butterflied breast. Fold the other half over the filling. Tie the chicken breasts with kitchen twine in 3 or 4 spots. Brush each breast all over with olive oil and season with paprika, salt, and pepper.

6. Place the stuffed breasts on the smoker rack. Put the rack inside the smoker and place a sheet pan or disposable pan on the rack below the chicken to catch the drippings. Cook for approximately 1-1/2 hours until the internal temperature reads 165°F when checked with a digital meat thermometer. Continue to cook until the proper temperature is achieved. Remember to check your wood chips and water approximately every 45 minutes. Replenish as needed.

7. Remove the smoked chicken to a clean cutting board. Cover it loosely with foil and allow the chicken to rest for at least 10 minutes before slicing and serving.

8. Using kitchen shears, cut the twine off of the chicken. You can serve the whole breasts or slice them into 3/4 inch thick portions. Serve while still warm.

Smoked Crab Stuffed Chicken Breasts

(Keto, Paleo, and Gluten-Free)

Ingredients:

  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red bell pepper
  • 2 scallions sliced thinly
  • 1-1/2 TBS minced fresh parsley leaves
  • 2-1/2 TBS mayonnaise (more if too dry)
  • 1 tsp Worcestershire sauce (GF)
  • 1/2 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • 8 ounces lump crabmeat
  • 4 boneless, skinless chicken breast halves
  • 4 slices of bacon, thin cut (double if desired)
  • I lemon quartered for serving
  • Water
  • Lemon slices
  • Wood chips

Total time: 1 hour 30 minPrep time: 15 min – Smoke time: 1 hour 15 min – Serves: 4 people

Directions:

1. Drain the crab meat in a colander. In a mixing bowl, combine the celery, bell pepper, scallions, parsley, mayonnaise, Worcestershire sauce, mustard, salt, and pepper. Gently fold the crabmeat into the other ingredients in the bowl. Set the filling aside.

2. Remove a rack from your Masterbuilt Smoker. Prepare the smoker by filling the bowl with water and lemon slices. Fill the tray with wood chips. Preheat the smoker with the vent open to 250°F.

3. Butterfly your chicken on a clean cutting board. Place one hand on top of the breast to hold it in place. With a sharp knife, slice through the center of the breast approximately 3/4 of the way, being sure to leave some chicken intact. You are looking for the breast to open and lay flat like it is a hinged book.

4. Open the chicken and place a piece of plastic wrap on top. Lightly pound each breast with the flat side of a meat mallet just to achieve an even thickness. Don’t pound it too thin or tear it.

5. Place equal amounts of the crabmeat filling in the center of each butterflied breast. Fold one side over half of the filling and roll the breast to form a long tube or roulade. Wrap each chicken roll with a slice or 2 of bacon. Tie the chicken breasts with kitchen twine in 3 or 4 spots to hold the bacon in place.

6. Place the stuffed breasts on the smoker rack. Put the rack inside the smoker and place a sheet pan or disposable pan on the rack below the chicken to catch the drippings. Cook for approximately 1-1/2 hours until the internal temperature reads 165°F when checked with a digital meat thermometer. Continue to cook until the proper temperature is achieved.

Remember to check your wood chips and water approximately every 45 minutes. Replenish as needed.

7. Remove the smoked chicken to a clean cutting board. Cover it loosely with foil and allow the chicken to rest for at least 10 minutes before slicing and serving.

8. Using kitchen shears, cut the twine off of the chicken. You can serve the rolls whole or slice them into 3/4 inch thick portions. Serve while still warm with lemon wedges.

What to Serve with Smoked Stuffed Chicken Breasts?

It is always nice to have fresh vegetables or salads with rich, smoky meats. These chicken breast recipes are just that, rich and smoky. One of my favorite fresh dishes is crisp carrot salad.

Many carrot salads and slaws are heavily sweetened. I find that carrots are sweet enough on their own and don’t really need more than a touch of honey or maple syrup. Included here is a carrot salad recipe that has a lovely lemony vinaigrette.

I also enjoy cornbread with smoked poultry. It can be as simple as a boxed mix baked in the oven, or a jalapeno and bacon infused, homemade cornbread.

Carrot Salad with Lemon Dijon Vinaigrette

(Paleo, Vegan, and Gluten-Free)

Ingredients:

  • 3 TBS extra virgin olive oil
  • 1 TBS fresh lemon juice
  • 2 tsps Dijon mustard
  • 1 to 2 tsps maple syrup, to taste
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • 1 pound carrots, washed and peeled
  • 2 TBS chopped fresh parsley leaves
  • 1 TBS finely chopped shallots (or 2 scallions sliced)

Total time: 15 minutes – Prep time: 15 minutes – Serves: 4 people

Directions:

1. Grate the carrots in a food processor or on a box grater.

2. In a salad serving bowl, whisk together the oil, lemon juice, mustard, syrup, salt, and pepper.

3. Add the carrots, parsley, and shallots to the vinaigrette. Toss everything to dress the carrots well. Serve with your smoked, stuffed chicken breasts.



Leave a Reply

Your email address will not be published. Required fields are marked *