View Full Version : Copycat Popper Stuffed Chicken

12-13-2017, 08:37 PM
So a few weeks ago JoshW posted this cook and I really wanted to try it.


Now Josh deboned legs, and marinated overnight in a hot sauce mixture. I decided to try boneless skinless breasts and skip the marinade (that may have been a mistake).

Here we go.


Pounded them flat, stuffed them, rolled them, and wrapped them.


Dusted with some Plowboys Yardbird and threw some plain breasts in just in case the kids wouldn't eat the stuffed ones. Then on the Lang


After about 2 hours they were running 170 IT and I pulled them off. Josh had basted them with more hot sauce mixture at 140 or so. Another mistake I skipped that step.


Now don't get me wrong..they were pretty good and I managed to eat 3 of them...but they were missing something. Wife agreed the ratio of pepper and chicken was off and I needed to pound it a little flatter. Also think the marinade and baste would help. Josh also mixed shredded cheddar and spices with the cream cheese. Might do that too!

I'll do this again!

12-13-2017, 08:44 PM
Looks tasty, Sportster!

12-13-2017, 08:52 PM
Looks tasty, Sportster!

Thanks Jeanie! With a little tweaking this could easily be a regular favorite!

tom b
12-13-2017, 10:24 PM
I'd hit it :thumb:
I have been known to stuff chicken breast, my last was with Italian sausage topped with marinara, OMG so good.

12-13-2017, 10:27 PM
Looks pretty good. I appreciate the credit, and I am glad I inspired you to give it a try. The spices I used was a homemade ranch seasoning. tsp garlic powder, tsp dill weed, tsp onion powder, tsp black pepper, tsp salt, and about 5 green onions. You could just as easily use some hidden valley powdered mix, but I was out, and didn't feel like going to the store. I also added, 8oz of pepper jack, and 4oz of cheddar to the cheese mixture. Hot sauce and buttermilk, is my go to chicken marinade. I just did the glaze to taste. About a half a bottle of Red's Hot wing sauce, 1/4 cup of honey, 1/4 cup of molasses, a tbsp of slap ya mamma hot cajun seasoning, and about a half a stick of butter. Brought it to a simmer, and cooked until thick. I can't say that any one thing made the dish, but as a whole, it is a keeper. I really wouldn't change anything I did. The next day, I sliced the leftovers thin, and it made for a pretty fantastic chicken sandwich as well. I'm sorry it didn't work out as well as you had hoped. When I want thin chicken breasts, I cut them in half horizontally first, so that you have two thin breasts, then pound them out.