Thank you to Greensbury Market for the chicken that inspired this recipe.
Ingredients
- 2 boneless, skinless chicken breasts
- Canola oil
- ½ tbsp kosher salt
- 1 tsp black pepper
- Fresh mozzarella slices, cut in half
- Basil leaves
- 2 Roma tomatoes, sliced into ¼ inch rounds
- ½ tbsp minced garlic
- Balsamic glaze
Instructions
Equipment
Big Green Egg Cherry Wood Smoking Chips
convEGGtor
Method
Set the EGG for indirect cooking with a convEGGtor at 350°F/177°C with cherry chips.
Cut horizontal slits in the chicken breast being sure to not slice all the way through the chicken about ¾ of an inch apart. Coat with canola oil, and season with salt and pepper. Fill each of the slits with minced garlic, one tomato, one basil leaf and one half of a mozzarella slice.
Place on the EGG and cook for 30-45 minutes or until the internal temperature has reached 165°F/74°C.
Remove from the EGG and drizzle with balsamic glaze. Enjoy!