Step 1

Preheat your smoker to 275°F. This will give it enough time to heat up before you start cooking your chicken.

Step 2

Using a sharp knife, cut each chicken breast down the middle to create a pocket. Be careful not to cut all the way through the chicken breast.

Step 3

Use a meat mallet to flatten each chicken breast so that it is an even thickness all the way through. This will help it cook more evenly and make it easier to stuff with the filling.

Step 4

In a mixing bowl, combine the cream cheese, shredded cheddar cheese, and sweet BBQ seasoning. Mix well until everything is evenly distributed.

Step 5

Slice each jalapeño down the middle, leaving a cut on the top, and open it up enough to carve out the seeds and vein. This will help to remove the heat from the jalapeño and make it more mild.

Step 6

Stuff each jalapeño with the cream cheese filling. Use a spoon or your fingers to pack the filling in tightly so that it doesn't fall out during cooking.

Step 7

Lay out three slices of prosciutto on a flat surface, slightly overlapping them so that they form a rectangle. Place a stuffed jalapeño in the center of the prosciutto rectangle.

Step 8

Place one of the flattened chicken breasts on top of the jalapeño, making sure to center it on the prosciutto rectangle.

Step 9

Wrap the prosciutto around the chicken breast tightly, making sure to cover the filling completely. Repeat this process with the remaining chicken breasts and jalapeños.

Step 10

Sprinkle sweet BBQ seasoning over the outside of the prosciutto-wrapped chicken breasts.

Step 11

Place the chicken breasts in the preheated smoker and cook until the internal temperature reaches 160°F. This will take about 1.5-2 hours, depending on the thickness of your chicken breasts and the temperature of your smoker.

Step 12

While the chicken is cooking, prepare the honey butter glaze. Melt the butter in a small saucepan over low heat. Once the butter has melted, stir in the honey until it is completely combined.

Step 13

Once the chicken reaches an internal temperature of 160°F, remove it from the smoker and brush it with the honey butter glaze.

Step 14

Return the chicken to the smoker and continue cooking until the internal temperature reaches 165°F. This should take about 10-15 minutes.

Step 15

Once the chicken reaches an internal temperature of 165°F, remove it from the smoker and let it rest for 5 minutes before slicing and serving. This will help the juices redistribute throughout the chicken and make it more tender and flavorful.

Step 16

Slice the chicken breasts and serve them with your favorite sides. Enjoy!