Directions

1. Slice the chicken breasts in half horizontally, like you would a burger bun. One at a time, place the breasts inside a gallon zip top bag, and pound the breast out (flat side of mallet) to 1/8”-1/4” thickness. Place the flattened breast halves in a zip top bag and cover them with the Smoke on Wheels BBQ Marinade. Seal the bag and marinate in the refrigerator one hour.
2. Remove breasts from marinade. Preheat your cooker to 250°F. One by one, lay out each breast. Cover the breast with a slice of ham, then place the piece of cheese near the end closest to you. Roll the meats around the cheese, away from you. Lay out three slices of bacon vertically, and one horizontally, on top and near one end of the vertical slices. Place the rolled chicken on top of the horizontal strip and roll to wrap the chicken, tucking the horizontal slice of bacon around the chicken as well.

3. Place each one, seam side down, directly on the grates of your cooker. Smoke on your cooker at 250°F until the chicken reaches an internal temperature of 165°F (check the temperature using an instant read thermometer like the Maverick PT-75), about one and a half to two hours.