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.