Apple And Bacon–Stuffed Chicken Breasts

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Apple and bacon–stuffed chicken breasts on rustic wooden table
Apple and bacon–stuffed chicken breasts on rustic wooden table

Apple And Bacon–Stuffed Chicken Breasts

Couverts4
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Ingredients

  • 1 green or yellow apple preferably Golden Delicious, peeled, cored, and chopped
  • 4 slices bacon fried and crumbled
  • 1 tablespoon fine dry breadcrumbs
  • ⅓ cup Smoked Stock this page or good-quality store-bought stock
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 4 large boneless skinless chicken breasts (about 12 ounces each)
  • 2 cups Jack’s Old South Huney Muney Cluck Rub or make your own see this page
  • 1 cup apple juice

Instructions

  • Preheat your smoker to 300°F.
  • In a small bowl, combine the apples, bacon, bread crumbs, and broth to form a loose stuffing.
  • Season with salt and pepper.
  • Set aside.
  • Season the breasts all over with salt and pepper.
  • Using a sharp paring knife, cut a pocket about 3 inches deep in the thickest side of each chicken breast.
  • Spoon the apple mixture in the pockets and secure the openings with toothpicks.
  • Apply the rub to the outside of the chicken breasts, taking care to get it all over on both sides.
  • Transfer the breasts to a large aluminum pan, and place the pan in the smoker.
  • Pour the apple juice into a spray bottle.
  • Cook the chicken breasts for 1 hour, opening the smoker to spritz them all over with the apple juice every 15 minutes, or until the internal temperature of each breast reaches 165°F.
  • Remove the pan from the smoker and allow the chicken to rest, loosely tented with aluminum foil, for 10 minutes.
  • Serve warm.
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Course; Barbecue / Chicken / Poultry