Smoked Bacon Wrapped Stuffed Chicken Breast

You can use your favourite ingredients to stuff chicken breasts. For this recipe we have chosen cream cheese, mozzarella and sun-dried tomatoes. On top of that, wrap chicken breasts with bacon and smoke them using Hickory, Maple or Oak bisquettes. They will turn out succulent and juicy.


4 Boneless, skinless chicken breasts

8 Bacon slices

1 Cup cream cheese, softened

1 Cup grated mozzarella cheese

4 Sun-dried tomatoes, rehydrated and finely minced

1 Tsp salt

½ Ground black pepper

½ Tsp oregano

Bradley Flavor Bisquettes – Oak, Maple, or Hickory


Holding your knife horizontally, insert into the thick end of each chicken breast and cut to make a deep pocket. Be careful not to pierce through the other end.

Stir the cream cheese with the mozzarella cheese, minced sun-dried tomatoes, salt, pepper, and oregano.

Spoon the cheese and sun-dried tomato mixture evenly into the pockets of each chicken breast.

Wrap each stuffed chicken breast with 2 slices of bacon. Place on your smoker rack.

Set the smoker to 250°F using Bradley Flavor Bisquettes of choice (oak, maple, or hickory work great).

Smoke the chicken until they reach an internal temperature of 165°F.


Oak Wood Bisquettes

The most versatile wood of them all is Oak. Pairs especially well with poultry, beef, pork, lamb, and game.

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