Smoked Bacon Wrapped Stuffed Chicken Breast
Ingredients
4 Boneless, skinless chicken breasts
8 Bacon slices
1 Cup cream cheese, softened
1 Cup grated mozzarella cheese
4 Sun-dried tomatoes, rehydrated and finely minced
1 Tsp salt
½ Ground black pepper
½ Tsp oregano
Bradley Flavor Bisquettes – Oak, Maple, or Hickory
Preparation
Holding your knife horizontally, insert it into the thick end of each chicken breast and cut to make a deep pocket. Be careful not to pierce through the other end.
Stir the cream cheese with mozzarella cheese, minced sun-dried tomatoes, salt, pepper, and oregano.
Spoon the cheese and sun-dried tomato mixture evenly into the pockets of each chicken breast.
Wrap each stuffed chicken breast with 2 slices of bacon. Place on your smoker rack.
Set the smoker to 250°F using Bradley Flavor Bisquettes of choice (oak, maple, or hickory work great).
Smoke the chicken until they reach an internal temperature of 165°F.
Oak
Wood
The most versatile wood of them all is Oak. Pairs especially well with poultry, beef, pork, lamb, and game.
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