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1
In a bowl, combine the juice, white wine and ginger.
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2
Set aside.
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3
Clean and rinse your chicken breasts.
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4
Using a sharp knife, cut the breasts in half lengthwise, but do not cut all the way through.
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5
You want to cut almost through so you can fold it out into one big piece thats half the original thickness (you are basically butterflying it).
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6
With a rolling pin or a flat surfaced meat hammer, pound the breast out to about 1/4 inch thick.
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7
(Note: Try to keep all the meat close to the same thickness for even cooking.)
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8
Combine the meat with the marinade and store in the refrigerator for about 8 hours or overnight.
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9
After the meat is marinated, lay it out on a work surface.
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10
Combine the chopped fruit and pistachios and coat the top surface of the flattened chicken breasts with the mixture.
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11
Roll up the breasts and secure them closed with toothpicks.
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12
(Note: if you use too much stuffing, they wont roll up as well.)
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13
Prepare your smoker and bring the smoker temperature up to 250 degrees F. Once the temperature regulates, place the stuffed chicken breasts on the smoker.
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14
This should take approximately 1 hour and 45 minutes to cook to a tender perfection.
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15
Note: The internal temperature of the meat should be about 165 degrees F to be done.
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16
But it is very difficult to get accurate readings with the thinner meat and the stuffing involved.
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17
Its best to go by sight.
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18
Or cut a piece off, make sure the juices run clear and sample it.
