These smoked chicken breast are first stuffed with strips of jalapeno and a dollop of cream cheese then wrapped in bacon and smoked! What more can you ask for! Yum!
Prep Time 30 mins
Cook Time 1 hr 10 mins
4 boneless , skinless chicken breast
Kansas City 3 Pigs season, or any poultry seasoning of your choice
8 oz cream cheese
4 fresh jalapenos , cleaned, deseeded
4 slices of thin bacon or 8 slices if you want to use a full slice to wrap the chicken in (We used 4)
½ to ¾ stick of butter
Muffin pan with at least 8 holes. Large rectangles are best.
Clean and deseed the jalapenos then cut them into ¼ inch strips. Cut the block of cream cheese into 8 equally sized pieces. Set aside.
Lay the chicken breast flat on the cutting board and slice in half long ways. Flatten out with a meat tenderizer and season liberally on both sides with your poultry seasoning.
Lay a piece of the cream cheese and 2-3 pieces of the jalapeno strips in the center of each breast and fold over to close.
Wrap a piece of stretched bacon around each chicken breast to hold it closed. Place the stuffed and wrapped breasts into the holes of a muffin pan to help them hold their shape while they cook.
Season the top of the breasts with a little more poultry seasoning and lay a small pat of butter on top of each.
Preheat the smoker to 275°F using indirect heat and hickory or pecan for smoke.
Once the smoker is ready, place the pan of chicken onto the grate of the smoker and let them cook for about 40 minutes.
After 35-40 minutes, cover the pan with a piece of foil to tenderize the chicken and let them continue cooking for about 20-25 minutes or until they reach 170-175°F.
Remove from the smoker and serve immediately.
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