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Smoked Chicken Breast with Sage Prosciutto and Asiago


4 boneless chicken breasts
2 ounces prosciutto julienned, fine
3 Tablespoons Asiago, grated
2 Tablespoons shallots, diced fine
2 Tablespoons seasoned bread crumbs
Compound Butter:
1/4 lb. whole butter, softened
1 ounce prosciutto, diced fine
3 Tablespoons fresh sage, minced
2 Tablespoons garlic, chopped fine
1 Tablespoons Asiago, grated


Combine all ingredients of the butter in a small bowl. Set aside.
Mix prosciutto, Asiago, shallots and seasoned bread crumbs.
Divide into fourths and stuff under the skin of the chicken breasts.
Smoke-cook chicken for 90 minutes at 225°F. Remove chicken from smoker and baste liberally with butter.
Place chicken on a plate, garnish with julienned prosciutto, Parmesan and sage leaves.
Serve with garlic mashed potatoes and caramelized fennel carrots.

Recommended wood:Hickory Wood