Ingredients
- 4 boneless chicken breasts (butterflied)
- 1 cup cooked jambalaya (leftover or pre-made)
- 1 tbsp Cajun seasoning
- 1 tbsp olive oil
- Toothpicks or kitchen twine
Instructions
- Preheat smoker to 250°F (120°C).
- Stuff each butterflied chicken breast with 2–3 tbsp of cooked jambalaya and secure with toothpicks or twine.
- Rub outside of chicken with olive oil and sprinkle Cajun seasoning all over.
- Place stuffed breasts in smoker and cook for 1.5–2 hours, until internal temperature reaches 165°F (74°C).
- Let rest 5 min, remove toothpicks, slice and serve.
