Following a recipe from Gary House (Cooking Outdoors), I bought six boneless chicken breasts, split them in half and pounded them flat. If I had a lesson learned, it was to pound them as thin as possible because it was much easier to build these up, the thinner the chicken breasts are.
Wrapped them around a small block of Swiss Cheese and Smoked Ham Steak, then dipped them in a couple eggs shipped up and dredged in crushed French Fried Onion bits.
Finished up by wrapping them with a 1x2 or 2x2 bacon weave. Finished them by adding some more French Fried Onion bits on top after putting them in the smoker. As an aside, I was afraid the bacon wouldn't be done in time so I pre-cooked the bacon in a microwave about halfway to make sure it was done.
Smoked them at 225 over cherry wood for about 2 hours until internal temp was 165*
Served with a salad and asparagus, they were moist and tender.
Wrapped them around a small block of Swiss Cheese and Smoked Ham Steak, then dipped them in a couple eggs shipped up and dredged in crushed French Fried Onion bits.
Finished up by wrapping them with a 1x2 or 2x2 bacon weave. Finished them by adding some more French Fried Onion bits on top after putting them in the smoker. As an aside, I was afraid the bacon wouldn't be done in time so I pre-cooked the bacon in a microwave about halfway to make sure it was done.
Smoked them at 225 over cherry wood for about 2 hours until internal temp was 165*
Served with a salad and asparagus, they were moist and tender.
