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Smokey Bacon Wrapped Stuffed Chicken Breasts
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Brine

  • ¼ Cups salt

  • ¼ Cup of Sugar

  • 6 cups of cold water

For the Stuffing

  • ½ teaspoon salt

  • ¼ tsp garlic powder

  • ¼ tsp onion powder

  • 4 ounces cream cheese, softened

  • ¼ cup grated Parmesan

  • 2 tbsp mayonnaise

  • 1½ cups chopped fresh spinach

  • ½ tsp red pepper flakes

Other Ingredients

  • 4 boneless chicken breasts

  • 1 lbs Bacon Strips

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  • Mix brine until sugar and salt are dissolve.

  • Add chicken breasts to brine, refrigerate and leave in brine for 45 minutes.

  • After 45 minutes drain chicken breasts and pat dry with paper towels.

  • Use a sharp knife to cut a pocket into the side of each chicken breast. Set chicken aside.

  • Add cream cheese, Parmesan, mayonnaise, spinach, garlic powder, onion powder, red pepper and ½ teaspoon of salt to a small mixing bowl and stir well to combine.

  • Spoon the spinach mixture into each chicken breast evenly.

  • Lay 1 strip of bacon down on a cutting board.

  • Lay stuffed chicken breast long side over the strip of bacon and wrap around on both ends

  • Take a 2nd bacon strip and lay over top (long side of breast) covering the spinach stuffing and wrap on both ends

  • Lay 3-4 strips of bacon on the cutting board and wrap around chicken breast short side covering the 2 strips of bacon already there. 

  • Once completed it is time to smoke and cook the stuff bacon wrapped breasts

Smoking and Cooking the Breasts

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Start your Traeger or other smoker cooker and set to smoke.  Once smoke is visible lay your stuffed chicken breasts directly on the grill.  If you are not using a Traeger make sure you are going to smoke and cook the breasts over indirect heat.  Smoke for 45 minutes to an hour.  Once smoking has completed raise your smoker BBQ to 375 degrees Fahrenheit.  Cook until thickest part of breast reaches 165 degrees Fahrenheit.   Let sit for 20 minutes prior to serving.

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ENJOY!!!

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