Smoked bacon wrapped chicken with boudin stuffing
Swirled with boudin, Cajun seasoning, moist chicken and smokey bacon.
INGREDIENTS:
- 6 boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 10 oz boudin, removed from casing
- Hardcore Carnivore Cajun seasoning
- 18 oz bacon (not thick cut)
METHOD:
- Preheat a smoker to 275f.
- Use a trimming knife to butterfly open the chicken breasts. Place the butterflied breasts on a board, cover with plastic, and use a meat mallet to flatten them to an even 1/4 inch thickness.
- In a bowl, combine the cream cheese and boudin and mix until thoroughly incorporated.
- Remove plastic wrap from chicken, then season generously with Cajun rub.
- Spread each breast with a thin layer of the boudin mixture, then roll up them up tightly, one by one.
- Starting at one end, wrap the bacon around the rolled chicken breast. You will need to overlap with a second piece to cover the entire roll, and it's important to wrap the bacon tightly.
- Sprinkle each of the wraps with a little more Cajun seasoning, then place into the smoker for 60-75 minutes until the bacon is cooked and the internal temp measures at least 165f.
- Slice and serve.
