Apple and Bacon–Stuffed Chicken Breasts
Recipe information
Yield
serves 4
Ingredients
1 yellow apple, such as Golden Delicious, peeled, cored, and chopped
6 slices bacon, fried and crumbled
4 large boneless, skinless chicken breasts (at least 12 ounces each)
2 cups Jack’s Old South Huney Muney Cluck Rub, or 1 recipe Basic Chicken Rub (page 20)
1 cup apple juice
Preparation
Step 1
Heat a smoker to 300˚F.
Step 2
In a small bowl, combine the chopped apple and bacon.
Step 3
Using a sharp paring knife, cut a pocket about 3 inches deep in the thickest side of each chicken breast. Spoon the apple mixture into the pockets and secure the openings with toothpicks.
Step 4
Apply the rub to the outside of the chicken breasts. Put the breasts in a large aluminum baking pan, and place the pan in the smoker. Cook, spritzing the chicken with apple juice every 15 minutes, for 1 hour or until the internal temperature of each breast reaches 165˚F.
Step 5
Remove the pan from the smoker and allow the chicken to rest, loosely covered, for 10 minutes. Serve.
Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.
