Smoked Stuffed Chicken Breast with Chimichurri Sauce Recipe

Stuffed Chicken Breast with Chimichurri Sauce

Smoked chicken just gets some added flavour with this fresh green sauce from Argentina.

Prep Time: 15 minutes   Yield: Serves 4


4 boneless skinless chicken breasts

2 cups fresh cilantro

1 jalapeno pepper, cored and seeded

1 garlic clove

1 tsp red chili flakes

1 lime, juiced

2 tbsp dried oregano, divided

4 tbsp olive oil, divided

1 1/2 tsp salt, divided

1/2 tsp ground black pepper

3 garlic cloves, minced

1 cup cream cheese, softened

Bradley Flavor Bisquettes – Apple, Maple or Oak


  1. Make the chimichurri sauce by adding the fresh cilantro, jalapeno pepper, 1 garlic clove, chili flakes, lime juice, 1 tsp dried oregano, 3 tbsp olive oil and 1/2 tsp salt to a food processor. Press the pulse button and release. Continue to do this to finely chop the cilantro. The sauce resemble finely chopped herbs.
  2. Place the cream cheese in a bowl and add 2 tablespoons of the chimichurri sauce. Set aside the remaining chimichurri sauce for later. Use a fork to mash the cream cheese and chimichurri sauce until well combined.
  3. Holding knife horizontally, insert into the thick end of each chicken breast and cut to make a deep pocket. Be careful not to pierce through the other end.
  4. Spoon the cream cheese mixture evenly into the pockets of each chicken breast.
  5. In a small bowl mix together the remaining 1 tbsp oregano, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper and minced garlic. Rub all over the chicken breasts. Place the chicken on a smoker rack.
  6. Set the smoker to 250°F using apple, maple or oak wood bisquettes.
  7. Smoke the chicken until they reach an internal temperature of 165°F.
  8. Place the chicken breasts on a plate and spoon remaining chimichurri sauce on top.

By Steve Cylka.