Smashed and stuffed
Chicken Breast


This was absolutely shooting from the hip. I
just had an idea and went with it. Being the first
time I have ever done it I would say the options
are endless. I started out with a boneless skinless
chicken breast in plastic wrap, which I pounded
flat to around 1/4" or less.


I then added a good layer of Dizzy Pig Red Eye
Express. I followed that with a layer of precooked
bacon and a layer of shredded cheddar cheese.


This got rolled up tightly and dunked in an egg wash,
followed by as heavy a coating as you can make stick
of crushed corn flakes.


These went on the egg direct on a raised grid at
400° dome temp. Also shown is the first flip, which
I did every 10 to 15 minutes. These took 1 hour to
reach an internal temp. of 155° to 160°, the chicken
was fairly cold when they went on the egg. I would
have expected 30 to 40 minutes.


I let them rest for 5 minutes or so before slicing.
Here you see the finished product sliced and plated.
We both enjoyed this very much, any rub you like or
additional ingredients would only stand to flavor it to
your personal liking.