Southwestern Chicken Skillet Recipe

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Southwestern Chicken Skillet because we had friends visiting and they wanted something different made with chicken, cheese and bacon. Patti and I kicked this recipe around for about a week. Doing different skillets, pans, peppers and sauces. When we came to what we wanted to do I was a bit excited to “Get er Done”, thinking this was going to be good!

Using 3 pounds of bacon, 3 pounds chicken breast, 2 kinds of cheese, pile of onions, garlic, sun dried tomatoes and lots of peppers. All with a “Kiss of Smoke”. Our friends were both surprised and delighted!

I like that I can slice it about an inch thick for a Crazy good sandwich! Leftovers at our house are Awesome!!!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Prep time:
Cook time:
Servings: 4
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Ingredients

  • Ingredients: Southwestern Chicken Skillet
  • 3lbs. thick sliced bacon
  • 8 boneless, skinless chicken breasts
  • 9 slices cheddar cheese
  • 9 slices mozzarella cheese
  • 2 medium sweet onions, chopped
  • Chopped garlic cloves, to taste
  • Chef of the Future Southwestern Seasoning, to taste
  • Country Bob’s Honey Habanero
  • 10oz. jar Tri-Colored Jalapenos, sliced
  • Sun Dried tomatoes, to taste
  • Chipotle Chile powder
  • Chopped Cilantro, to garnish
  • Cooking spray, we use “Duck Fat” see out store

Directions

  1. Cooking Directions: Southwestern Chicken Skillet
  2. Preheat your grill to 400* (205c) and light your smoke tube for that “Kiss of Smoke”.
  3. Season the chicken breasts with the Chef of the Future Southwestern Seasoning.
  4. Do a light spray in your skillet and then line it with the bacon and drape it over the side to form the top. Do a layer of the chicken and add a little of the Country Bob’s Sauce. Then, do a layer of the onion, garlic, Sun Dried tomatoes, Cilantro and Jalapenos. Cover with the cheese and press it down. Build another layer adding a little of the Country Bob’s and top with cheese, again pressing down on it.
  5. Pull the bacon over the top and season with some chipotle chile powder and top with a little chopped Cilantro. Ready for the grill.
  6. Grill this for 1 ½ hr. @ 400* (205c) brushing with Country Bob’s sauce the last 20 minutes or so. When you bring it in let cool a bit then drain the grease from the bacon and you are ready to eat!!!
  7. When the skillet reaches an internal temperature around 170* (77c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe for chicken is 160* (72c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer (Our Store) for checking meat temps.
  8. Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

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