Ruby Tuesday Smokey Mountain Chicken Recipe

Monday, July 25, 2011

2 whole boneless chicken breasts (with skin)

vegetable oil or olive oil
pinch dried thyme
pinch dried summer savory
4 slices deli-sliced smoked ham
2 tablespoons hickory smoke barbecue sauce (Bullseye works the best)
2 slices provolone cheese
1/2 medium tomato, chopped (1/4 cup)
1 green onion, chopped (2 tablespoons)

1. Prepare the barbecue or preheat the stove-top grill.

2. Rub a little oil on the chicken, then sprinkle some salt, thyme, and savory on each chicken breast.

3. Grill the chicken on a hot, covered barbecue for 4 to 5 minutes per side, starting with the skin side up. When you flip the chicken over the skin side down, wait a couple minutes, then put the slices of ham on the grill. This is just to heat up the ham; be careful not to scorch it.

4. When you think the chicken is about a minute away from being done, brush 1 tablespoon of barbecue sauce over the entire face-up surface of the chicken.

5. Stack 2 slices of ham on each breast, then lay a slice of provolone on top.

6. Grill the chicken until the cheese has melted, then remove the breast from the heat.

7. Serve each breast topped with 2 tablespoons of the tomatoes and a tablespoon of green onion.

Serve right away with a side or two of your choice.


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