A wonderful soul food recipe complete with collard greens and bacon.
Recipe courtesy of Debrah Vantrece from Twisted Soul Cookhouse and Pours.
Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C.
Pound chicken breasts until ¼ inch thick. Coat chicken breasts with ¾ of the seasoning mix; set aside.
Chiffonade collard greens into strips no wider than ¼ inch. Heat a Cast Iron Skillet with the olive oil. Add greens, then garlic and the remaining seasoning mix, cooking until wilted, 5-7 minutes.
Lay out the chicken breasts with the interior side up. Layer each in the following order: one slice of cheese, 1/3 of the bacon crumbles, 1/3 of the cooked collards. The bacon and collards should be placed in a thin even layer across the whole breast. Beginning at the short tapered end, roll up each chicken breast as you would for a jellyroll. Secure with a toothpick.
Place rolls in a Roasting & Drip Pan, evenly spaced with room between each roll.
Place the pan on the grid and bake for 15 to 20 minutes or until the chicken is firm. Remove from the EGG and allow to rest for at least 5 minutes. Remove the chicken from the pan; reserve the liquid for the sauce.
Remove the convEGGtor and grill each side of the chicken for 1 minute for color and added flavor. Gently slice each into pinwheels, no less than ½ inch wide. Top with sauce and serve.
Seasoning Mix Instructions
Mix all seasoning ingredients together and set aside.
Basil Cream Sauce Instructions
Melt butter in a sauce pan. Whisk flour into butter. Cook for 90 seconds once incorporated, continuously whisking. Slowly add half-and-half, whisking in each addition until incorporated in flour mix. Season to taste. Add the reserved chicken liquid the same way. Add smoked paprika and cook at a low simmer for 2 minutes, or until it’s at the thickness you desire; remove from heat. Chiffonade basil, add to warm sauce just before serving.