*Mix brine of choice and brine chicken overnight.
Mix ingredients together and let sit until ready to grill.
3Day of cook, roast Poblano peppers. Remove skin and seeds.
4Remove chicken from brine. Cut off loose meat along the side of chicken (the part that is used for ckn tenders), and cut off the tip of chicken. You want a rectangle piece of chicken.
5With a sharp fillet knife, slice into chicken from thick top end. You want to make a slice that opens up the inside without cutting through the bottom or sides.
6Cut mozzarella sticks in half. Insert both halves side by side into chicken. Secure opening with toothpicks.
7Dice and caramelize one red or sweet onion.
8Place pork rinds in food processor and pulverize. Make sure there are no chunks left. Mix 1 cup of crushed pork rinds with ½ c. room temp butter, mix together to make a paste.
9Pat cheese stuffed chicken breasts with a paper towel to dry. Rub butter mixture on breasts. Place breasts inside poblano, thick end of chicken with stem end of pepper. Wrap one slice of bacon around chicken, secure with a toothpick.
10Over med high heat, slightly brown bacon on both sides. Remove to opposite side of grill and cook for about 45 min with med low indirect heat or until bacon is cooked and chicken reaches 170°. Baste with glaze every few minutes.