Smokin Philled Chicken Breasts Recipes

Steps:

• Combine water, kosher salt, brown sugar, and apple cider vinegar in a large bowl. Stir until salt and brown sugar are dissolved. Place chicken breasts into brine, cover, and refrigerate for at least 4 hours or overnight.
• Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips.
• Remove chicken breasts from brine and rinse under cold water. Pat dry. Combine salt, black pepper, paprika, brown sugar, garlic powder, and onion powder in a bowl. Sprinkle dry rub all over chicken breasts and place skin-side up on a grill rack in the preheated smoker. Place a drip pan underneath.
• Smoke chicken breasts in the preheated smoker until chicken is no longer pink at the bone and the juices run clear, about 4 hours, adding maple wood chips as necessary to keep the smoke continuous. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 400°. In a small bowl, combine the first six ingredients; set aside. Cut a pocket in the thickest part of each chicken breast; fill with cream cheese mixture. Secure with toothpicks., Place the flour, egg and bread crumbs in three separate shallow bowls. Coat chicken with flour, then dip in egg mixture and coat with crumbs., In a cast-iron or other ovenproof skillet, brown chicken in oil over medium heat; transfer skillet to oven. Bake, uncovered, until a thermometer reads 170°, 15-20 minutes. Discard toothpicks before serving.