Our “Smoky Stuffed Chicken Alfredo” has a subtle nutty flavor of almond smoke. This is one of those that is just fun to do, not mention good for dinner. The weather here is perfect for cold smoking, so that is just what we did. We used “Smoke Daddy’s” cold smoke generator and smoked the chicken and sliced almonds in almond smoke.

We stuffed our chicken breasts with cheese and ham and covered them with Alfredo sauce over noodles and sprinkled with the smoked almonds.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
A Wood Pellet Grill Recipe 

Prep Time: 15 minutes & 1 hour “Cold Smoke”
Cook Time: 35 minutes, 15 minutes per-side @ 350* (175c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Gold Blend BBQ Pellets

Ingredients: Smoky Stuffed Chicken Alfredo

• 4 large boneless, skinless chicken breasts
• Green Mountain Grill Poultry Seasoning, to taste
• 2 cups store bought Alfredo sauce
• 4 cups dry noodles, cooked
• 1 Tablespoon butter, melted
• 1 lb. ham, sliced
• 8 slices Swiss cheese
• Chopped Parsley or Cilantro, to taste
• Slivered almonds, to taste
• Duck Fat, (Our Store)

Backyard BBQ
A Wood Pellet Grill Recipe

 

Cooking Directions: Smoky Stuffed Chicken Alfredo 

Cold smoke your chicken and almonds a day or 2 ahead of time. Then store them in an airtight container overnight until ready.

Note: You can skip the cold smoking and just give it a “Kiss of Smoke” on the grill. 

Toss your cooked noodles with the melted butter. Sprinkle in some parsley.

Cut a pocket in your chicken breasts and stuff equally with the ham and cheese. We used 2 slices of cheese and ham each, do this to your taste.

Ready for the Grill.

Preheat the Grill Grates to 350* (175c), I gave them a “Spritz” of “Duck Fat” cooking spray because I was doing skinless chicken breasts.

Place your chicken directly onto the “HOT” Grill Grates about 8 minutes or so and give them a quarter turn. Flip them around 7 or 8 minutes and repeat the process.

Note: Use “Time” as a guideline, your cooking times will vary by the size of your chicken breasts.

When the chicken reaches an internal temperature around 160* (72c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (74c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

We served our Smoky Stuffed Chicken Alfredo over a bed of noodles with Alfredo sauce sprinkled with parsley and the smoked almonds.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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They are “How To BBQ Picture Books

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