Smoked bacon wrapped stuffed chicken breast
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Yes, bacon makes everything better. And gooey cream cheese, Monterey jack, and bacon crumbles in the center, yes please. Then why not wrap bacon around it all to finish it off. This is a great dinner recipe and is delicious.
Ingredients
2 slices of uncooked bacon per breast
8-ounce Cream cheese block
Monterey Jack shredded cheese.
Precooked real bacon crumbles.
Favorite BBQ rub, I used Heath Riles Chicken Rub
Butchers twine or skewers
Instructions
I brined my chicken breast in pickle juice for 24 hours before. Pat chicken dry, butterfly chicken breast. In separate mixing bowl combine your cream cheese, precooked real bacon crumbles, and half of an 8-ounce bag of Monterey Jack shredded cheese, and a few shakes of chicken rub.
Lay out a butterflied chicken breast add your BBQ rub to both sides of breast and add your cream cheese mixture to top of chicken and then roll up chicken with your cream cheese mixture in middle. Wrap 2 pieces of bacon around chicken and I tied it up with butcher twine to hold it all together.
Place on your smoker at 250 degrees until chicken temperature reaches 165 degrees. Towards end of smoke, I turned up temp to 300 degrees to help crisp bacon. I also rotated the chicken throughout the cook as well since I was cooking on a sheet pan with grate.
I smoked these on my Pit Boss 820 Competition Series
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| Bacon crumbles, shredded Monterey jack, cream cheese |
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| Chicken rolled up and wrapped in butchers twine |
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