4 Boneless skinless chicken breasts
8 Bacon slices
1 Tbsp butter
½ Onion, minced
2 Cups fresh mushrooms, sliced
3 Cups fresh spinach
1 Tsp salt
1 Tsp black pepper
Bradley Flavour Bisquettes - Hickory
In a skillet, melt butter on medium heat. Add onion and sliced mushrooms. Cook until tender.
Add the spinach, salt, and pepper, and stir until cooked and wilted. Remove from the heat and let it cool to room temperature.
Put the mushroom and spinach mixture in a food processor and pulse so it is evenly minced but not overly processed.
Holding the knife horizontally, insert into the thick end of each chicken breast and cut to make a deep pocket. Be careful not to pierce through the other end.
Spoon the mushroom and spinach mixture evenly into the pockets of each chicken breast.
Wrap each stuffed chicken breast with two slices of bacon. Place on smoker rack.
Set the smoker to 250ºF using Bradley Hickory Bisquettes.
Smoke the chicken until they reach an internal temperature of 165ºF.