Smoked Bacon Wrapped Chicken Breast Recipe
1 Skinless & boneless chicken breast
10 Slices of bacon
4 Slices of low salt sandwich ham
4 Slices of provolone cheese
Cut the chicken breast into 4 slices. That would be 4 slices per whole chicken breast. (2 slices per half of breast.)
Pound the chicken slices into thinner pieces
Now, take 4 slices of bacon and lay them side by side
Take a fifth piece of bacon and lay it across the four strips at the center
Next, it is just a matter of layering the stuff on top of the bacon. This is the order in which everything is layered: one slice Chicken, one slice Ham, one slice Cheese, one slice Chicken, one slice Ham and one slice Cheese.
Roll your chicken, ham and cheese up the best you can. I know it is going to look like it won’t roll up correctly, but it rolls up good enough.
Tie the roll together using the 4 pieces of bacon and toothpicks. Once that is done, take the cross piece of bacon and pull it up and over both ends of the roll and toothpick it as well.
Heat Bradley at least 30 minutes.
Set heat slider ¾ way to the right.
Use 4 pucks of your favorite wood (I used maple this time) and smoke about 2½ to 2¾ hours. It will be smoked/ cooked by then. We have tried 8, then 6, and then 3 pucks worth of smoke. We feel that 4 pucks would be the correct amount that would give you a good balance of flavors, without over powering the rest of the items.