Herby Chicken Breasts With Piperade (Stovetop Smoker) Recipe

Name: Herby Chicken Breasts With Piperade (Stovetop Smoker)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; ½ cup diced smoked ham (1/4 inch dice); 2 large yellow onions, sliced 1/2 inch; kosher salt; fresh ground black pepper; 2 red bell peppers, cut into 1/4 inch strips (cores, seeds, membranes removed); 2 yellow bell peppers, cut into 1/4 inch strips (cores, seeds, membranes removed); ½ cup dried mushroom; 2 teaspoons dried thyme; 2 teaspoons kosher salt; ½ teaspoon fresh ground black pepper; ½ teaspoon sugar; four 7-oz smoked chicken breast; 1 tablespoon mushroom, herb rub; 1 ½ tablespoons apple wood chips (can use cherry or alder wood)

Servings: persons

3 tablespoons extra virgin olive oil
½ cup diced smoked ham (1/4 inch dice)
2 large yellow onions, sliced 1/2 inch
kosher salt
fresh ground black pepper
2 red bell peppers, cut into 1/4 inch strips (cores, seeds, membranes removed)
2 yellow bell peppers, cut into 1/4 inch strips (cores, seeds, membranes removed)
½ cup dried mushroom
2 teaspoons dried thyme
2 teaspoons kosher salt
½ teaspoon fresh ground black pepper
½ teaspoon sugar
four 7-oz smoked chicken breast
1 tablespoon mushroom, herb rub
1 ½ tablespoons apple wood chips (can use cherry or alder wood)

1
For the Mushroom-Herb Rub: Grind all rub ingredients to a powder in a small electric spice mill (makes about 3 Tb).
2
For the piperade: Heat the oil in a large, heavy skillet over medium heat.
3
Add the ham and cook, stirring occasionally, until lightly browned, about 4 minutes.
4
Sitr in the onions, season lightly with salt and pepper, and cook until softened and lightly browned, about 8 minutes.
5
Stir in the red and yellow peppers and season them lightly with salt.
6
Adjust the heat to medium-low and cook, stirring often, until they are very tender and sweet, about 30 minutes.
7
The piperade can be made several hours in advance and reheated over low heat.
8
For the chicken: To smoke the chicken, pat the chicken breasts dry with paper towels.
9
Massage the herb rub into both sides of the breasts, dividing the rub evenly.
10
Set up the smoker using the wood chips and smoke the chicken breasts according to the directions in Recipe #293665 293665.
11
Reheat the piperade if necessary.
12
Serve the chicken nestled into a bed of piperade.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, ½ cup diced smoked ham (1/4 inch dice), 2 large yellow onions, sliced 1/2 inch, kosher salt, and more.

Yes, Herby Chicken Breasts With Piperade (Stovetop Smoker) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herby Chicken Breasts With Piperade (Stovetop Smoker)

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