Oh how I wish this was my idea and recipe, but it isn't. All the credit goes to Alelover! He told me I should post mine also, but he takes much better pictures than I do LOL! His can be seen on the Pork page with his baby backs that I am trying next, they look awesome I smoked these at 220 for 2 hours using 50/50 of hickory & pecan with an internal of 170. Now Alelover stuffed his three different ways, but I only used ham, cheddar cheese and broccoli and SPOG, then wrapped them in bacon Bacon makes everything more better as my Cajun momma used to say You could probably stuff these with just about anything you like. Pound out your boneless, skinless chicken breasts nice and flat and pretty thin. Sprinkle with SPOG. Place a layer of ham down. I used cooked, Alelover used honey ham. Then a layer of cheese, I used sharp cheddar here. Then a layer of fresh broccoli flowerettes. Roll the breasts up, then wrap in bacon and toothpick them so they stay together. I used 3-4 slices of bacon per breast. Put them in your already prepared smoker and wait LOL! These things are so awesome! Perfect smokey, ooey, gooey, cheesey deliciousness is how I describe them. Golden brown and ready to eat! Look at all that ooey, gooey cheese & juices flowing out of there ~ I served them up with butter herbed potatoes and steamed broccoli. Damn good eating folks. Thank you again Alelover for this great recipe!