Smoked And Stuffed Chicken Roll

Smoked and Stuffed Chicken Roll Recipe

Stuffed Chicken Roll makes a great buffet or picnic item, since guests can help themselves to slices!


1 Kg (2 lb) boneless chicken breast

500 Ml (2 c) sliced fresh mushrooms

3 Green onions - finely chopped

1 Medium carrot - finely chopped

1 Stalk celery - finely chopped

30 Ml (2 tbsp) butter

Salt, pepper and poultry seasoning to taste

15 Ml (1 tbsp) fresh lemon juice

2 Slices bread - cubed

1 Medium tomato - seeded and diced


Butterfly the chicken breast and pound with a mallet.

Sauté mushrooms, onions, carrot and celery in the butter.

Add the seasonings and lemon juice.

In a small bowl, mix together bread, tomatoes and sautéed vegetables.

Spread over the ‘butterflied’ meat.

Rub skin with additional lemon juice.

Smoking Method:

Preheat the Bradley Smoker to 90°C to 100°C (190°F to 220°F).

Place chicken roll on an oiled rack in the upper half of the Bradley Smoker.

Smoke cook using Special Blend flavor bisquettes for 5 to 6 hours, or until an instant thermometer reads 82°C. Cooking times will vary, depending on wind and weather conditions.