Hickory& Apple Smoked Crab Stuffed Chicken Breasts

• 12 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
• 12 chopped garlic clove
• 1 bottle zesty Italian dressing
• real butter

1. Mix the following in a small bowl.
2. 1/2 lbs.
3. Fresh Dungeness Crab.
4. 2 Slices chopped Bacon.
5. 2 sliced green onion.
6. 1/2 chopped garlic clove.
7. 1-2 Tbsp Zesty Italian dressing.
8. Take 2 thick boneless chicken breasts, wash and cut off any fat.
9. Using a sharp knife, cut a 1" to 2 " cut in the side of the chicken breasts.
10. In a sawing motion, carefully open up a inner pocket the length of the breasts.
11. Carefully stuff the chicken breasts with the crab mix.
12. Try to avoid tearing the chicken.
13. Once stuffed, place in a Ziploc bag and pour a cup of Zesty Italian dressing over the chicken.
14. Shake and refrigerate for at least 1hour preferably over night.
15. Remove from refrigerator and Ziploc bag.
16. Tightly wrap chicken breast with thin sliced bacon and let stand until near room temperature.
17. Preheat smoker/cooker to 225.
18. I recommend a 50%/50% mix of Hickory and Apple wood pellets or chunks.
19. Place chicken breasts on grill.
20. Put on smoke for the first 30 minutes then 280 to 300 degrees.
21. Mist the chicken with apple juice a couple times during cooking duration.
22. Chicken will be done when the thickest part is at 165 degrees.
23. Serve with smoked beans and corn bread with butter and honey.

crab, pear, chicken breasts, bacon, green onions, garlic, italian dressing, butter

Taken from www.food.com/recipe/hickory-apple-smoked-crab-stuffed-chicken-breasts-483725 (may not work)