Like I promised, after seeing a fellow brethren post a chicken breast wrapped in bacon, I decided to give it a try. I started out with boneless chicken breasts and used Morton's Tender Quick on the breasts, to tenderize them a bit. After 4 hours, rinsed the breasts and patted them dry.
Made a stuffing of cream cheese, roasted red peppers, capers, shredded mozzarella and provolone cheese.
Made a slit on the breasts and lined the inside with ham and then the filling.
Seasoned the breast with Plowboy's Yardbird Rub.
Wrapped them in bacon and re applied more rub.
Fired up the chimney with Stubb's.
Cooked in the kettle over indirect heat with apple wood chips.
About 20 minutes on each side, internal temp. of 170 degrees. Some mixed veggies to keep it company on the dish.
Absolutely, tender, juicy and moist....needless to say, no left overs!
Will do again, very soon! Hope you enjoy!