Turn on your smoker and set your smoker to the listed settings.

Cut each chicken breast in half (horizontally). This way you can stuff each chicken breast.

Divide the ½ block of cream cheese into thirds and spread evenly. Top off each cream cheese spread with about 1/3 of Mexican four cheese and candied jalapenos.

Using the seasoning mixture, we created dust each chicken breast on top of the cream cheese/four cheese.

Lay the top piece of the chicken breast on top of the cream cheese mixture and using baking twine tie two strands around the chicken to keep them from falling apart.

Season each chicken with the freshly crushed salt and peppercorn medley.

Place into the smoker and set a timer for 60 minutes.

Pull the chicken out of the smoker and place into a cast iron skillet. This will help the chicken retain moisture in the meat and add some more flavor. While pulling out the meat, turn the temperature up to 320 F. The temperature increase is because adding an iron skillet into the P10 smoker takes more heat to cook the chicken in the skillet inside the smoker.

While placing the chicken into the skillet; rub the creamed jalapeno honey on the outside of the chicken. Add ¼ cup BBQ sauce, 4 tbsp butter into the skillet and place back into the smoker until the internal temperature reaches 165 F.

Enjoy!

Recipe by Moody Foodie Tulsa