Stuffed Jerk Chicken Breast

Ingredients

1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon salt
4 boneless, skinless chicken breasts
1 cup cream cheese, softened
1 cup grated mozzarella cheese
1/2 cup apricot jam, divided
1 Scottish pepper, deseeded
2 tablespoons rum

Instructions

1 Make these Spice marinade by combining allspice, nutmeg, cinnamon, garlic powder, ginger, black pepper, cayenne, and salt in a small bowl. Put aside.
2. Holding the knife horizontally, insert it into the thick end of each chicken breast and score to create a deep pocket.Be careful not to puncture the other end.
3. In a bowl, mix the cream cheese, mozzarella and 1/4 cup apricot jam until well combined.
4. Pour the cheese mixture evenly into the pockets of each chicken breast.5. Sprinkle jerk seasoning over the stuffed chicken breasts and gently rub the seasoning into the meat.
6. Make the glaze by whisking together the remaining 1/4 cup apricot jam, Scottish pepper, and rum until smooth. Put aside.7. Using your choice of wood briskets, set the smoker to 250°F (maple or hickory also work great).

Smoked Jerk Chicken
8. Place the chicken breasts on the smoker rack and place the rack on the Bradley smoker. Smoke the chicken for about three hours until it reaches an internal temperature of 165°F.9. Halfway through the smoking process, spread some of the glaze over the chicken. Brush again when the chicken comes out of the smoker.