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Ingredients

• 3 lb Boneless chicken breast, skin on
•     Marinade
•     Stuffing
•     Hickory chips
•     Sauce
• 1 c. Peanut oil
• 1 c. Hickory barbecue sauce
• 1 c. Water
• 6 tsp White wine Worcestershire
• 4 tsp All-purpose seasoning
• 1/2 c. Lime juice
• 1 tsp Chopped fresh garlic
• 2 tsp Minced onion
• 4 ounce Salt-free butter
• 10 ounce Sausage
• 1/2 c. Minced onion
• 1/2 c. Minced celery
• 1 x Red bell pepper, minced
• 1 x Shredded carrot
• 1/2 c. Minced mushrooms
• 1 x Garlic clove, minced
• 1 tsp All-purpose seasoning
• 1 1/2 c. Chicken stock
• 5 ounce Eggplant
• 2 tsp Parsley
• 2 tsp Minced green onions
• 1/2 loaf French bread, cubed
• 6 tsp Butter
• 3 tsp Flour
• 2 1/4 c. Lowfat milk
• 1 c. Chardonnay
• 1 tsp Sll-purpose seasoning
• 2 c. Chicken stock
• 3/4 c. Whipping cream
• 1 tsp Parsley
• 1 tsp Green onions
• 1/4 lb Andouille sausage
• 1/4 lb Pecans, minced

Description

Chicken: - Marinate Chicken Breast Fo 24 Hrs. Place Stuffing Under Skin Of Chicken. Bake Chicken For 15 Min At 350 Degrees; Then Take Chicken Breast, And Smoke Lightly For 10 Min…

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