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iNGREDIENTS
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2 lb boneless, skinless chicken breasts
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1 tbsp olive oil
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3 tbsp SPG Blend (salt, black pepper and garlic powder)
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¾ cup heavy whipping cream
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⅓ cup chopped sun dried tomatoes
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½ cup freshly grated Parmesan cheese
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2 tbsp unsalted butter
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3 cloves minced garlic
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½ tsp dried oregano
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½ tsp crushed red pepper flakes
direction
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Preheat the smoker to 225°F using Kingsford Grillmaster’s Choice Pellets.
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Drizzle 1 tbsp. of olive oil on the chicken breasts then season all sides with SPG.
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Place the chicken on the smoker for 30 minutes until it reaches an internal temperature of 165°F.
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In a skillet, make the "Marry Me" sauce. Add the butter and let it melt then toss in the garlic and let it cook for 2–3 minutes.
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Whisk in 1 tbsp. of flour then slowly pour 1 cup of chicken broth and ¾ cup of heavy whipping cream then bring to a slow simmer.
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Add in ⅓ cup of chopped sun dried tomatoes, ½ cup freshly grated parmesan cheese, the oregano and crushed red pepper flakes then let them cook for 3–4 minutes.
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Add the smoked chicken to the pan and coat it in the sauce.
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Serve with some pasta or rice and enjoy!