Smoked Fruit & Pistachio Stuffed Chicken

In a bowl, combine the juice, white wine and ginger. Set aside.

Clean and rinse your chicken breasts. Using a sharp knife, cut the breasts in half lengthwise, but do not cut all the way through. You want to cut almost through so you can fold it out into one big piece that’s half the original thickness (you are basically butterflying it). With a rolling pin or a flat surfaced meat hammer, pound the breast out to about 1/4 inch thick. (Note: Try to keep all the meat close to the same thickness for even cooking.)

Combine the meat with the marinade and store in the refrigerator for about 8 hours or overnight.

After the meat is marinated, lay it out on a work surface. Combine the chopped fruit and pistachios and coat the top surface of the flattened chicken breasts with the mixture. Roll up the breasts and secure them closed with toothpicks. (Note: if you use too much stuffing, they won’t roll up as well.)

Prepare your smoker and bring the smoker temperature up to 250°F. Once the temperature regulates, place the stuffed chicken breasts on the smoker. This should take approximately 1 hour and 45 minutes to cook to a tender perfection.

Note: The internal temperature of the meat should be about 165°F to be done. But it is very difficult to get accurate readings with the thinner meat and the stuffing involved. It’s best to go by sight. Or cut a piece off, make sure the juices run clear and sample it.