So this Cook Yummy Yummy Smoked bacon wrapped chicken breast Recipe

Smoked bacon wrapped chicken breast. Roll the breast over a couple of times to completely wrap it in the bacon and use toothpicks to hold the bacon in place. After the holding time, remove the chicken breasts from the fridge and place them on a Bradley rack for easy transport out to the smoker. Bacon Wrapped Smoked Chicken Breasts looks visually impressive, and they are fairly easy to make.

Smoked Bacon Wrapped Chicken Breasts Directions. Brine: Pour the water into a pitcher then add the salt. Stir until the salt is dissolved and the water returns to clear. You can cook Smoked bacon wrapped chicken breast using 4 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Smoked bacon wrapped chicken breast

1. You need 2 of chicken breast.
2. You need 4 of pieces of bacon each breast (or 5).
3. Prepare 1/2 tsp of Tuscan seasoning.
4. It's 1/2 tsp of Sea salt.

Add the brown sugar and stir until dissolved. Pour the brine over the chicken breasts until covered, cover with lid or plastic wrap and place the bowl in the fridge to keep. Season both sides of chicken with the cayenne mixture. Place small piece (s) of cheese on chicken and roll up, pressing firmly.

Smoked bacon wrapped chicken breast instructions

1. Season chicken with sea salt and seasoning both sides.
2. Wrap chicken with bacon so covered completely.
3. Smoke on smoker for 3 hours then remove to allow smoker to get hotter.
4. Increase temp to 275 on smoker and put chicken back on when temp is right leave on for 45 min to an hour or chicken internal temp is 170°F.
5. Let rest 5-10 min and enjoy!.
6. I did 2 breasts with 2 without bacon...both good. I smoked with hickory, on a treager wood pellet smoker grill..

Wrap each stuffed breast with a bacon slice and then brown over medium heat until bacon just begins to crisp. Tender, supremely juicy chicken breast, bursting with savory flavor and wrapped with crispy strips of hickory-smoked bacon! Start by trimming the chicken breasts. Most chicken breasts will be too thick to wrap, so you will have to slice them in two, cutting parallel to the cutting board. Make sure to keep food safety in mind while handling the raw chicken.