We make this a lot in our house, as it’s one of the few dishes everyone loves. Tonight I got a wild hair to try it on the smoker.
So, first things first, fire up the pellet pooper to 350.
Then I took two breasts and cut each down into two thin cut breasts, for a total of four. I do this because otherwise they take so long to cook, plus with the size of chicken breasts these days, half of one is plenty for me.
Anyway, they all got a good dusting of seasoning salt on both side then dipped into an egg wash. To make these low carb, instead of breading I use Bob’s Red Mill natural almond flour, and mix in some Italian seasoning before tossing the chicken in it.
Then into the smoker,
Cooked for about 20 minutes. Not the best picture, it got dark out there and I couldn’t get the flash to fire.
Back inside I turned the oven on to 350, and put a layer of marinara sauce on the bottom of a 9x13 baking dish. Then the chicken, and dolloped the rest of the marinara around the sides of the chicken. Next, a good pile of shredded mozzarella and Parmesan followed by a sprinkle of basil. Into the oven for 15-20 minutes to warm everything up and get the cheese nice and melty.
If the cheese isn’t nice and browned after 20 minutes hit it with the broiler to get good color.
Served with a “power blend” of some sort. Black beans, corn, brown rice, lentils, etc. that wasn’t horrible but the chicken was better.
The smoke added another layer of depth to the chicken and was great! I think I’ll do it this way from now on.
Thanks for looking!
So, first things first, fire up the pellet pooper to 350.
Then I took two breasts and cut each down into two thin cut breasts, for a total of four. I do this because otherwise they take so long to cook, plus with the size of chicken breasts these days, half of one is plenty for me.
Anyway, they all got a good dusting of seasoning salt on both side then dipped into an egg wash. To make these low carb, instead of breading I use Bob’s Red Mill natural almond flour, and mix in some Italian seasoning before tossing the chicken in it.
Then into the smoker,
Cooked for about 20 minutes. Not the best picture, it got dark out there and I couldn’t get the flash to fire.
Back inside I turned the oven on to 350, and put a layer of marinara sauce on the bottom of a 9x13 baking dish. Then the chicken, and dolloped the rest of the marinara around the sides of the chicken. Next, a good pile of shredded mozzarella and Parmesan followed by a sprinkle of basil. Into the oven for 15-20 minutes to warm everything up and get the cheese nice and melty.
If the cheese isn’t nice and browned after 20 minutes hit it with the broiler to get good color.
Served with a “power blend” of some sort. Black beans, corn, brown rice, lentils, etc. that wasn’t horrible but the chicken was better.
The smoke added another layer of depth to the chicken and was great! I think I’ll do it this way from now on.
Thanks for looking!
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