Smoked bacon wrapped chicken with boudin stuffing

Swirled with boudin, cajun seasoning, moist chicken and smokey bacon.

INGREDIENTS:

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.