Tag Archives: chicken

Joey’s Garden Stuffed Chicken


  • 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

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!

Saucy Chicken


  • Whole Chicken
  • 2 cups Applesauce
  • 1/4cup Worcestershire sauce
  • Andy’s Rub


Clean Chicken.

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

Chicken De Palma (Rotisserie or Oven Roasted)


  • 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

Chicken (whole)

  • Remove inners and rinse under cold water to clean the chicken.
  • In a bowl, mix ½ cup of olive oil and Andy’s Rub. Rub the chicken so that the rub is evenly distributed.
  • Cut in half, lay bone side down and cook, flipping occasionally.