Ingredients
• 4 boneless/skinless chicken breast halves
• 2 portabello mushrooms
• 30 ml (2 tbsp) olive oil
• 10 ml (2 tsp) garlic powder
• 10 ml (2 tsp) onion powder
• 10 ml (2 tsp) dried basil
• 1 ml (1/4 tsp) ground black pepper
Preparation
Brush chicken breasts and mushrooms with olive oil. Mix together garlic
powder, onion powder, dried basil and black pepper and sprinkle over chicken
breasts.
Smoking Method
Preheat the Bradley Smoker to between 105°C and 120°C (220°F and 250°F).
Place chicken breasts on smoker racks and using Pecan flavour bisquettes
smoke/cook for approximately 40 minutes. Place the mushrooms in the smoker
along with the chicken and smoke/cook for an additional 40 to 60 minutes
making certain the chicken breasts are cooked.
To Serve
Sauté a chopped medium sized zucchini in 15 ml (1 tbsp) of olive oil for
about 5 minutes. Add 2 or 3 cloves of minced garlic, 6 halved cherry
tomatoes, 125 ml (1/2 c) chopped onion, 60 ml (1/4 c) chopped fresh basil
and sauté for an additional 3 minutes. Serve with the chickens, sliced
mushrooms and sprinkle with fresh grated parmesan cheese.
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