Smoked Stuffed Bacon-Wrapped Chicken Breast Recipe

Chicken breasts are very versatile and you can prepare them many ways. You can make this Smoked Stuffed Bacon-Wrapped Chicken Breast recipe using a healthy stuffing of spinach and mushrooms. Use hickory wood to smoke it or try our Premium Sage bisquettes.


4 Boneless skinless chicken breasts

8 Bacon slices

1 Tbsp butter

½ Onion, minced

2 Cups fresh mushrooms, sliced

3 Cups fresh spinach

1 Tsp salt

1 Tsp black pepper

Bradley Flavor Bisquettes – Premium Sage or Hickory


In a skillet, melt butter on medium heat. Add onion and sliced mushrooms.

Cook until tender.

Add the spinach, salt, and pepper, and stir until cooked and wilted. Remove from the heat and let it cool to room temperature.

Put the mushroom and spinach mixture in a food processor and pulse, so it is evenly minced but not overly processed.

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

Spoon the mushroom and spinach mixture evenly into the pockets of each chicken breast.

Wrap each stuffed chicken breast with two slices of bacon. Place on the smoker rack.

Set the smoker to 250ºF using Bradley Premium Sage Bisquettes (or Hickory Bisquettes).

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


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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