I've been reading the forums for awhile now, learning new things all the time, so thought it was time to share something back. This is a dish that I've done on the stove and finished in the oven alot, but after the having a smoker now for several months, thought I would give it a go. I start off with boneless chicken breasts and cut a pouch into the inside the them. Then stuff them with Chorizo sausage and corn bread. The stuffing gives a spicy and sweet contrast. That's usually where I stop when preparing this on the stove, just brown it and finish in the oven, but for the smoker I added a bacon wrap to the outside to keep the moisture in. The goods... Chicken all stuffed... Chicken ready for a nice blanket of pork fat... Use plastic wrap to help get the bacon wrapped around and tight. Going into the fridge over night... Used apple chips in my electric smoker at 230 degrees for 1.5 hours. Pulled at 170... After being foiled and resting for 40 mins (had to smoke the corn yet), sliced 3/8" thick with an electric knife... All plated up with the smoked corn and remaining corn bread... The wife always raved about this chicken, but now after making it in the smoker she is speechless. Bacon and smoke make EVERYTHING better!