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!
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!
