Posted on January 27, 2013 by Anne Milneck | 0 comments
Applewood flavors well with so many things...fish, chicken, red meats. pork ribs, the list goes on. It's a favorite with the BBQ team we sponsor--Road Toad Smokin BBQ. They have a few prizes under their belt. Not to take the credit, but they did use our Applewood Smoked Sea Salt. Just saying.
This recipe is a really unique use of the Applewood salt...it pairs really well with the cheddar cheese and broccoli.
4 boneless, skinless chicken breasts (approximately 2 pounds)
1 cup finely chopped broccoli
1/2 cup chopped onion
1/4 cup whole milk
1 Tbl flour
1 Tbl butter
1 tsp Hungarian Sweet Paprika
1 cup shredded cheddar cheese
Preheat oven to 375°. Place broccoli in a microwave safe bowl and cook until tender. Set aside to cool slightly. Pound chicken breasts until slightly flattened an of an even thickness overall. Season chicken breasts lightly with Applewood Sea Salt.
In a saucepan, melt the butter and and stir in flour to make a "blonde" roux. Cook to a very light tan color. Whisk in milk and cook until thickened. Add broccoli, cheese and remaining salt. Stir until well combined. Adjust with milk if it's too thick--it should hold together like a stuffing. Place a scoop of the broccoli mixture onto each chicken breast and fold over. Secure with toothpicks or butcher string. Sprinkle with paprika and bake 30-40 mins until the chicken is cooked through and the juices run clear.
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