Well, I finally got around to making these, I had these in my head for the longest time, now I only have about twenty or so more chicken recipes to go. Decided to do these on the GOSM with Pork Shots, Italian Sausage Bites and Jack Daniels Bacon Double Cheeseburger Sliders. I'll see if I can get those posted today as well. Will be a little busy tomorrow with doing PP for the Cub Scouts Christmas Party, yeah I took the day off to cook! Chickeroni Bites Chicken Sun Dried Tomatoes wrapped in pepperoni Ingredients: Pepperoni Chicken Parmesan 1 tablespoon Basil 1 tablespoon Oregano 1 tablespoon Granulated garlic Sun Dried Tomatoes Toothpicks Directions: (Step by step below) Slice pepperoni lengthwise very thin, you should get 18-20 useable slices Slice chicken, 1/8” - 3/16” thick. In a bowl with a lid, coat chicken with Parmesan cheese, set aside In a bag add oregano basil and granulated garlic. Place drained sun dried tomatoes in the bag, shake and set aside. Wrap in pepperoni and secure with toothpick Smoking/Grilling Grilling: Place on the grill using indirect heat. Grill 30 minutes Smoker: Smoke at 225° - 240° for 1 hour Notes: I suggest when making these to make a dozen or so without the pepperoni, my guests really did a job on the ones with no pepperoni. These were fairly spicy. If you decide to make a few without pepperoni, add a bit of garlic salt to the Parmesan cheese. Conclusion: I really liked these a lot. They were extremely tasty and spicy, they were a big hit with the spicy loving folks. Squared up the breasts for even slicing. Parmesan ready to go. Coating Chicken. Some chunked pieces, that will not have pepperoni. Mix the ingredients to coat the sun dried tomatoes. Ingredients mixed in a Ziploc bag. Place the bag in a cup and drop in the sun dried tomatoes. Seal and shake coating the sun-dried tomatoes. Prepare the pepperoni. Make sure to remove the casing. On a slicer, take 1 thin slice off the pepperoni stick, flip over so flat end is up against guard, set the thickness to 1/32" Now were ready to put these together. Layout ingredients as in the picture below. Roll chicken tightly onto pepperoni and roll pepperoni. Wrapped and ready for the smoker. Smoking on GOSM at 225° with Hickory. Finished smoking. Plated and ready to serve. Here's one without the pepperoni.