Hickory& Apple Smoked Crab Stuffed Chicken Breasts

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1/2 lb fresh dungeness crab
• 1 package anjou pear, thin sliced bacon of your choice
• 2 thick boneless chicken breasts
• 2 slices chopped bacon
• 2 sliced green onions
• 1/2 chopped garlic clove
• 1 bottle zesty italian dressing
• real butter

Recipe

• 1 mix the following in a small bowl.
• 2 1/2 lbs. fresh dungeness crab.
• 3 2 slices chopped bacon.
• 4 2 sliced green onion.
• 5 1/2 chopped garlic clove.
• 6 1-2 tbsp zesty italian dressing.
• 7 take 2 thick boneless chicken breasts, wash and cut off any fat. using a sharp knife, cut a 1" to 2 " cut in the side of the chicken breasts. in a sawing motion, carefully open up a inner pocket the length of the breasts.
• 8 carefully stuff the chicken breasts with the crab mix. try to avoid tearing the chicken. once stuffed, place in a ziploc bag and pour a cup of zesty italian dressing over the chicken. shake and refrigerate for at least 1hour preferably over night.
• 9 remove from refrigerator and ziploc bag. tightly wrap chicken breast with thin sliced bacon and let stand until near room temperature. preheat smoker/cooker to 225. i recommend a 50%/50% mix of hickory and apple wood pellets or chunks.
• 10 place chicken breasts on grill. put on smoke for the first 30 minutes then 280 to 300 degrees. mist the chicken with apple juice a couple times during cooking duration. chicken will be done when the thickest part is at 165 degrees.
• 11 serve with smoked beans and corn bread with butter and honey.