Directions

1. Place the halved breasts in a zip top bag with the Smoke on Wheels BBQ Marinade. Marinate for 30-60 minutes.

2. Preheat your Yoder Smokers YS640 pellet grill to 425°F.

3. To make the tomato sauce, first purée the Ciao DOP Certified San Marzano Tomatoes in a blender or food processor. Heat a sauté pan over medium-low heat. Add the olive oil and allow to warm. Add the garlic to the oil and cook gently until fragrant and just beginning to brown, about two minutes. Add the tomatoes and red pepper flakes. Turn the heat up to medium. Allow to simmer and reduce to desired consistency, about 10 minutes. Season with salt and basil. Taste and adjust salt level, as needed. Set aside.

4. Combine breadcrumbs, parmesan, and Cattleman’s Grill Italiano Seasoning in a bowl. Remove the chicken from the marinade and dredge in the breadcrumb mixture. Transfer to a Lodge 12” cast iron skillet. Repeat with the remaining chicken. You can comfortably fit about 4 chicken filets in each 12” skillet.

5. Bake on the second shelf of the grill until the internal temperature reaches 130°F, about 20-25 minutes. Spoon 3-4 tbsp tomato sauce over each piece of chicken and top each with about 1 oz mozzarella cheese.
6. Return to the grill and continue to bake until the internal temperature rises to 160°F, and the cheese is melted. Optional - brown the top of the mozzarella with a torch.