Instructions:
Mix the cream cheese stuffing ingredients in a bowl.
Butterfly and flatten chicken breasts, then season.
Stuff jalapeños with cream cheese mixture.
Spread more cream cheese mixture on chicken, add jalapeños, roll, and wrap with bacon.
Smoke at 275°F for 45 minutes, then glaze with the sauce.
Cook until internal temp reaches 165-170°F.
Rest for 8-10 minutes before serving.
