Here is a way to kick up your usually boring Chicken Breasts. By stuffing them with a Cheese filling, wrapping them in Bacon and then smoking them. You might never go back to the old dried out Chicken Breasts in the oven ever again!
4 boneless skinless chicken breasts
8 ounce package of cream cheese softened
1 package of Ranch dressing seasoning mix
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2 tablespoons finely chopped parsley
salt and pepper to taste
1 pound of bacon slices
In a small bowl mix together the cream cheese, cheddar, mozzarella, parsley and ranch dressing mix. Season with salt and pepper to taste.
Using a small knife, cut a slit lengthwise partway across each chicken breast to create a deep pocket. Spoon the cheese mixture evenly into the pocket of each chicken breast.
Season the top of each chicken breast with salt and pepper then wrap with slices of bacon around each chicken breast.
Smoke on your smoke for the first hour at around 225-240 degrees using a fruit wood, like apple or cherry wood. After an hour increase the temperature to 270-290 to help crisp up the bacon. Remove from smoker and cover with foil when internal temperature reaches 160-162 degrees. Serve and enjoy!
Watch my video below where I show you how to make this recipe step by step.