THE FUNKY CHICKEN

This simple chicken sandwich from chef Mussman is a favorite at Muss & Turner’s restaurant in Smyrna. For Big Green Egg lovers, it’s a perfect weeknight or weekend option.

8 chicken breasts, gently pounded

to even thickness

1 cup basic brine (see below)

1 cup truffle aioli (see below) 16 slices cooked Neuske’s Bacon or

your preferred bacon

8 slices provolone cheese

8 buns buttered and toasted

Heat the Big Green Egg to 500 degrees

After pounding chicken, cover in brine for 2 hours.

Drain off excess brine. Season chicken breasts with kosher salt and pepper.

Grill chicken breasts on Big Green Egg until cooked through with grill marks.

Spread truffle aioli on top and bottom buns.

Melt a slice of provolone on each chicken breast and place on top of bottom bun.

Add 2 slices bacon to each sandwich.

Finish assembling and serve immediately.