Brush chicken breasts and mushrooms with olive oil.

Mix together garlic powder, onion powder, dried basil and black pepper and sprinkle over chicken breasts.

Smoking Method:

Preheat the Bradley Smoker to between 105°C and 120°C (220°F and 250°F).

Place chicken breasts on smoker racks and using Pecan flavor bisquettes smoke/cook for approximately 40 minutes.

Place the mushrooms in the smoker along with the chicken and smoke/cook for an additional 40 to 60 minutes making certain the chicken breasts are cooked.

To Serve:

Sauté a chopped medium-sized zucchini in 15 ml (1 tbsp) of olive oil for about 5 minutes.

Add 2 or 3 cloves of minced garlic, 6 halved cherry tomatoes, 125 ml (½ c) chopped onion, 60 ml (¼ c) chopped fresh basil and sauté for an additional 3 minutes.

Serve with the chicken, sliced mushrooms and sprinkle with freshly grated parmesan cheese.