- 4-5 Medium Fresh Boneless Chicken Breasts
- 2 Cloves Fresh Garlic (Minced)
- 1/4 Cup Fresh Onion (Diced)
- 1/2 Medium Tomato (Diced)
- 3 Tbls Fresh Basil (Chopped Medium)
- 8 Medium Mushrooms (Sliced Medium)
- 1/2 Cup Fresh Spinach (Chopped Medium)
- Pinch of Salt
- 1/2 Tsp Andy’s Rub
- 1/4 Tsp Fresh Ground Black Peppercorn
- 1 Cup shredded Pepper Jack Cheese
- 2 Tbls Olive Oil
Joey's Garden Stuffed Chicken
Preheat oven to 350 degrees.
Make good sized opening (pocket) with sharp paring knife in the side of each chicken breast & set aside.
In medium saute’ pan place 2 Tbls olive oil and heat on medium-high heat until pan is nice & hot, saute Garlic and Onions for 3 minutes, turn heat to high and add Sliced Mushrooms, Basel, Spinach, Tomato, Salt & Ground Pepper to pan and saute until mushrooms are barely cooked firm (about 3-4 minutes), remove from heat and drain through kitchen strainer. Place drained/ cooked ingredients into medium mixing bowl, add 3/4 Cup Pepper Jack cheese and fold cheese into cooked mixture (saving 1/4 cup cheese for later). Using a tablespoon, stuff cooked ingredients into each Chicken Breast and secure chicken pocket closed with 2 toothpicks in each breast. Place stuffed breasts into foil-lined oven pan, sprinkle 1/4 Cup Pepper Jack evenly over breasts, sprinkle Andy’s Rub over all breasts and place in oven, cook for 45-50 minutes or until completely cooked. Remove toothpicks, serve hot and enjoy!
- Whole Chicken
- 2 cups Applesauce
- 1/4cup Worcestershire sauce
- Andy’s Rub
Place in 14 x 9 pan
Mix applesauce with Worcestershire sauce and pour over chicken, then cover with Andy’s Rub.
Put on grill cooking with indirect heat at about 300 for 2 hours. I have done this in the oven as well and it turns out fine. It smells terrific and tastes even better!
By Valerie Marinovich, Gilroy CA
- One large 6-7 Lb Roasting Chicken
- 1/2 orange (sliced into thin slices)
- 1/2 Lemon (sliced into thin slices)
- 10-15 Fresh Garlic Cloves
- 1/4 Cup White or Red Table Wine
- 4 Tbsp Andy’s Rub
- 1 tsp Rosemary
- 1/2 tsp Thyme
Prepare rotisserie, or pre-heat oven to 350 degrees.
Remove giblets from chicken cavity and rinse bird in cold water.
Combine orange slices, lemon slices, 1 Tbsp Andy’s Rub, garlic cloves, rosemary, thyme and wine in medium bowl, gently hand-mix all ingredients together until well coated
Stuff all ingredients into bird cavity.
Secure cavity openings closed with toothpicks.
Paint exterior of bird with olive oil – sprinkle and rub remaining 3 Tbsp of Andy’s Rub on entire exterior of bird.
Place bird on rotisserie at medium heat for approximately 1 3/4 – 2 hrs or until fully cooked -OR- Roast in preheated 350 degree oven for approximately 1 1/2 hrs or until fully cooked.
Remove from Rotisserie/oven, let sit for 5 minutes, carve, serve hot and enjoy!
By Steve DePalma, El Dorado Hills, CA