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Stuffed Wrapped Chicken Breasts
<p />Inspired by AZRP's post a few days back, I decided to give these a go.[p]I pounded out boneless skinless breasts until they were about 1/4" and uniform thickness. Gave them a dusting of Raging River, then put in some baby swiss slices and some jalapeno slivers. Rolled, wrapped with bacon, and dusted again with Raging River.[p][p][p]On to the egg they went for a nice little smoky adventure through the 320s until the bacon looked done. Registered about 160 internal at the deepest part of the roll.[p][p]
These were yummy. Thanks for the idea Randy. When I do them again I am going to use a different cheese. The swiss wasn't enough "oomph" for me. I am thinking pepperjack or white cheddar.