Bacon Wrapped Cheesy Sun-dried Tomato Stuffed Chicken Breast


  • 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


  1. 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.
  2. Stir the cream cheese with the mozzarella cheese, minced sun-dried tomatoes, salt, pepper, and oregano.
  3. Spoon the cheese and sun-dried tomato mixture evenly into the pockets of each chicken breast.
  4. Wrap each stuffed chicken breast with 2 slices of bacon. Place on your smoker rack.
  5. Set the smoker to 250°F using Bradley Flavor Bisquettes of choice (oak, maple, or hickory work great).
  6. Smoke the chicken until they reach an internal temperature of 165°F.