Stuffed Chicken Rolls


  • 1 kg (2 lb) boneless chicken breast
  • 500 ml (2 c) sliced fresh mushrooms
  • 3 green onions, finely chopped
  • 1 medium carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 30 ml (2 tbsp) butter
  • salt, pepper and poultry seasoning to taste
  • 15 ml (1 tbsp) fresh lemon juice
  • 2 slices bread, cubed
  • 1 medium tomato, seeded and diced


  1. Butterfly the chicken breast and pound with a mallet.
  2. Sauté mushrooms, onions, carrot and celery in the butter.
  3. Add the seasonings and lemon juice.
  4. In a small bowl, mix together bread, tomatoes and sautéed vegetables.
  5. Spread over the ‘butterflied’ meat.
  6. Rub skin with additional lemon juice.

Smoking Method

  1. Preheat the Bradley Smoker to 90°C to 100°C (190°F to 220°F).
  2. Place chicken roll on an oiled rack in the upper half of the Bradley Smoker.
  3. Smoke/cook using Special Blend flavour bisquettes for 5 to 6 hours or until an instant thermometer reads 82°C. Cooking times will vary depending on wind and weather conditions.