Raye Minor
05-13-2005, 07:33 PM
<CENTER>http://www.susanminor.org/images/smokers/sunsepa.gif</CENTER><CENTER>Bacon Chicken Wrap With Pepper </CENTER><CENTER style="MARGIN: 0px">http://www.susanminor.org/images/smokers/sunsepa.gif </CENTER>
This is a pepper stuffed with cheeze and ham, then chicken breast is wrapped around it. Next the chicken is wrapped in bacon.
In my last posting I was asked how I sliced the chicken breast. Below is how I do it.
CLICK TO ENLARGE All IMAGES
1/2 whole chicken breast
http://www.susanminor.org/Rayeimages/bradley/b1-0.jpg (http://www.susanminor.org/Rayeimages/bradley/b1.jpg)
Breast split into half:
http://www.susanminor.org/Rayeimages/bradley/b2-0.jpg (http://www.susanminor.org/Rayeimages/bradley/b2.jpg)
Next, I roasted a few green "sweet" chili peppers.
http://www.susanminor.org/Rayeimages/bradley/b3-0.jpg (http://www.susanminor.org/Rayeimages/bradley/b3.jpg)
I stuffed the chili pepper with ham and chedder cheeze
http://www.susanminor.org/Rayeimages/bradley/b4-0.jpg (http://www.susanminor.org/Rayeimages/bradley/b4.jpg)
In this picture you can see I blocked the open end of the pepper so the cheeze would not leak out during smoking/ cooking. I did not lose one drop of cheeze.
http://www.susanminor.org/Rayeimages/bradley/b5-0.jpg (http://www.susanminor.org/Rayeimages/bradley/b5.jpg)
I capped the pepper with the second half of the chicken breast. I wrapped the whole deal up with bacon. Using toothpicks to hold it together.
http://www.susanminor.org/Rayeimages/bradley/b6-0.jpg (http://www.susanminor.org/Rayeimages/bradley/b6.jpg)
I preheated the smoker for one hour at the maximum heat setting. I used 4 pucks of wood. When I placed the food into the smoker, I left the slider to the highest setting for 45 minutes or so. After that, I reduced it to 3/4. *Two hours and 30 minutes later this is what I got!
http://www.susanminor.org/Rayeimages/bradley/b7-0.jpg (http://www.susanminor.org/Rayeimages/bradley/b7.jpg)
Next I wrapped them in foil and placed them into the microwave and covered them with a towel for about 25 minutes. This is the end result. I believe this wet look has a lot to do with the pepper.
http://www.susanminor.org/Rayeimages/bradley/b8-8.jpg (http://www.susanminor.org/Rayeimages/bradley/b8.jpg)
I did make an extra one for Mother. She comes over every Saturday and eats with us. I always make sure to let her win at cards LOL ;) I vacuum packed it for her.:D
http://www.susanminor.org/Rayeimages/bradley/b9-0.jpg (http://www.susanminor.org/Rayeimages/bradley/b9.jpg)
While the ham and the cheese was a nice touch, between the bacon, chicken and the pepper, the flavor was to die for.
This picture of Chicken Wrap came from Cold Smoke.
http://www.susanminor.org/Rayeimages/bradley/C-WRAP-0.jpg (http://www.susanminor.org/Rayeimages/bradley/C-WRAP.jpg)
Good Luck
Olds
Here are some reviews:
Mallardwacker says:
"That is simply a HOME RUN. Heavens, I just love a recipe that when I see it I say "I gotta do dat". If it wasn't for a basketball tourney this weekend, I would be taking advantage of the chicken population".
smokinrookieswife says:
"Olds, we did the chicken wraps. TOTALLY AWSOME!!! They were even great the next day. ( We never have leftovers around here either!)
We used Cherrywood pucks. Perfecto! "
This is a pepper stuffed with cheeze and ham, then chicken breast is wrapped around it. Next the chicken is wrapped in bacon.
In my last posting I was asked how I sliced the chicken breast. Below is how I do it.
CLICK TO ENLARGE All IMAGES
1/2 whole chicken breast
http://www.susanminor.org/Rayeimages/bradley/b1-0.jpg (http://www.susanminor.org/Rayeimages/bradley/b1.jpg)
Breast split into half:
http://www.susanminor.org/Rayeimages/bradley/b2-0.jpg (http://www.susanminor.org/Rayeimages/bradley/b2.jpg)
Next, I roasted a few green "sweet" chili peppers.
http://www.susanminor.org/Rayeimages/bradley/b3-0.jpg (http://www.susanminor.org/Rayeimages/bradley/b3.jpg)
I stuffed the chili pepper with ham and chedder cheeze
http://www.susanminor.org/Rayeimages/bradley/b4-0.jpg (http://www.susanminor.org/Rayeimages/bradley/b4.jpg)
In this picture you can see I blocked the open end of the pepper so the cheeze would not leak out during smoking/ cooking. I did not lose one drop of cheeze.
http://www.susanminor.org/Rayeimages/bradley/b5-0.jpg (http://www.susanminor.org/Rayeimages/bradley/b5.jpg)
I capped the pepper with the second half of the chicken breast. I wrapped the whole deal up with bacon. Using toothpicks to hold it together.
http://www.susanminor.org/Rayeimages/bradley/b6-0.jpg (http://www.susanminor.org/Rayeimages/bradley/b6.jpg)
I preheated the smoker for one hour at the maximum heat setting. I used 4 pucks of wood. When I placed the food into the smoker, I left the slider to the highest setting for 45 minutes or so. After that, I reduced it to 3/4. *Two hours and 30 minutes later this is what I got!
http://www.susanminor.org/Rayeimages/bradley/b7-0.jpg (http://www.susanminor.org/Rayeimages/bradley/b7.jpg)
Next I wrapped them in foil and placed them into the microwave and covered them with a towel for about 25 minutes. This is the end result. I believe this wet look has a lot to do with the pepper.
http://www.susanminor.org/Rayeimages/bradley/b8-8.jpg (http://www.susanminor.org/Rayeimages/bradley/b8.jpg)
I did make an extra one for Mother. She comes over every Saturday and eats with us. I always make sure to let her win at cards LOL ;) I vacuum packed it for her.:D
http://www.susanminor.org/Rayeimages/bradley/b9-0.jpg (http://www.susanminor.org/Rayeimages/bradley/b9.jpg)
While the ham and the cheese was a nice touch, between the bacon, chicken and the pepper, the flavor was to die for.
This picture of Chicken Wrap came from Cold Smoke.
http://www.susanminor.org/Rayeimages/bradley/C-WRAP-0.jpg (http://www.susanminor.org/Rayeimages/bradley/C-WRAP.jpg)
Good Luck
Olds
Here are some reviews:
Mallardwacker says:
"That is simply a HOME RUN. Heavens, I just love a recipe that when I see it I say "I gotta do dat". If it wasn't for a basketball tourney this weekend, I would be taking advantage of the chicken population".
smokinrookieswife says:
"Olds, we did the chicken wraps. TOTALLY AWSOME!!! They were even great the next day. ( We never have leftovers around here either!)
We used Cherrywood pucks. Perfecto! "