Chicken Cameron Recipes

STOVE TOP SMOKER BONELESS CHICKEN BREASTS (WITH OR WITHOUT SKIN)

Steps:

• Trim any fat from the breasts before seasoning them. If you're leaving the skin on in preparation for serving the crispy-skinned version, trim any overhanging skin and smooth the skin into an even layer over the chicken. If not, remove the skin before smoking the chicken.
• Boneless chicken breasts absorb a lot of flavor and watch well with a wide variety of wood. Use less of the more assertive wood like hickory or mesquite, or more of the milder wood chips like alder or cherry. Use 1 1/2 Tblsp hickory or mesquite OR 2 to 2 1/2 Tblsp alder or cherry wood chips.
• Season the chicken breasts with 1/2 teaspoon kosher salt and a scant 1/8 teaspoon freshly ground pepper each, adjusting that amount to your taste. Or rub a generous amount of your
• favorite rub into both sides of the chicken.
• Close the smoker lid and smoke the chicken breasts until an instant read thermometer registers 170ºF, 18-22 minutes for 6-oz/3/4-inch thick breasts, 22-25 minutes for 7-oz/1-inch thick breasts; 25-30 minutes for 8-oz, 1 1/4-inch thick breasts. Check for doneness with the instant read thermometer about 4 minutes before the end of the time.
• outlined above.
• For crispy-skinned chicken breasts, choose a nonstick pan large enough to hold the number of breasts you are serving. Heat it over medium-high heat a few minutes before the chicken breasts are done smoking. Lift the chicken with tongs from the smoker and lay them skin.
• side down in the pan. Cook until the skin is crispy and deep golden brown, about 3 minutes.
• Serve immediately.
• Note: Four 7-oz chicken breasts will yield about 3 cups shredded chicken meat.

CHICKEN CAMERON

Steps:

• Place chicken breast between waxed paper and pound thin.
• In shallow dish, mix together bread crumbs and cheese.
• In small bowl, mix together eggs, and milk.
• Dip chicken in egg mixture then dredge in crumb mixture.
• In large saute' pan or skillet, melt butter and garlic.
• Place chicken in pan and sprinkle with pepper.
• Over medium-high heat, brown chicken on both sides,add almonds to pan after turning chicken.
• When almonds are golden brown, remove from pan and set aside.
• To chicken in pan, add lemon juice and wine; simmer 5 minutes but DO NOT OVERCOOK.
• Place chicken on warm platter; top with almonds and sauce and garnish with lemon slices and capers. Serve with Cranberry Relish.
• Cranberry Relish:.
• In 5-quart saucepan over high heat, blend all ingredients to boiling, stirring occasionally.
• Reduce heat to low; cover and simmer 30 minutes or until berries pop.
• Spoon mixture into orange cups or medium sized bowl.
• Cover and chill until ready to serve.