3 lb Boneless chicken breast,
– skin on Marinade Stuffing Hickory chips Sauce ———————————-MARINADE———————————- 1 c Peanut oil
1 c Hickory barbecue sauce
1 c Water
6 ts White wine Worcestershire
4 ts All-purpose seasoning
1/2 c Lime juice
1 ts Minced fresh garlic
2 ts Chopped onion
———————————-STUFFING———————————- 4 oz Salt-free butter
10 oz Sausage
1/2 c Chopped onion
1/2 c Chopped celery
1 Red bell pepper, chopped
1 Shredded carrot
1/2 c Chopped mushrooms
1 Garlic clove, chopped
1 ts All-purpose seasoning
1 1/2 c Chicken stock
5 oz Eggplant
2 ts Parsley
2 ts Chopped green onions
1/2 Loaf French bread, cubed
———————————–SAUCE———————————– 6 ts Butter
3 ts Flour
2 1/4 c Milk
1 c Chardonnay
1 ts Sll-purpose seasoning
2 c Chicken stock
3/4 c Whipping cream
1 ts Parsley
1 ts Green onions
1/4 lb Andouille sausage
1/4 lb Pecans, chopped
Chicken: ~—— Marinate chicken breast fo 24 hours. Place stuffing under skin of chicken. Bake chicken for 15 minutes at 350 degrees; then take chicken breast, and smoke lightly for 10 minutes with Hickory chips. Remove to serving plate and add sauce. Marinade: ~——- Mix all ingredients well; pour over chicken. Stuffing: ~——- In a large skillet, melt butter, and saute sausage. Then add onion, celery, pepper, carrot, and mushrooms. Next add garlic, seasoning, and chicken stock. Next add diced eggplant (cooked and drained) with parsley and green onions. Turn off heat, and add French bread. Sauce: ~—- elt butter, and whisk in flour. Cook by stirring for 1 minute. Remove from heat; stir in milk until smooth. Add wine, seasoning, and chicken stock. Bring to a boil, stirring constantly; simmer for 5 minutes. Whisk in cream, bring to temperature, and add parsley, green onions, andouille, and pecans. All purpose seasoning: ~——————– Home prepared all-purpose seasoning consists of 14 herbs and spices: white pepper, black pepper, red pepper, onion powder, garlic powder, thyme, chili powder, dill, paprika, mustard, basil, tarragon, oregano in a 10% salt mixture.