Make the chimichurri sauce by adding the fresh cilantro, jalapeno pepper, 1 garlic clove, chili flakes, lime juice, 1 tsp dried oregano, 3 tbsp olive oil and 1/2 tsp salt to a food processor. Press the pulse button and release. Continue to do this to finely chop the cilantro. The sauce resembles finely chopped herbs.

Place the cream cheese in a bowl and add 2 tablespoons of the chimichurri sauce. Set aside the remaining chimichurri sauce for later. Use a fork to mash the cream cheese and chimichurri sauce until well combined.

Holding the knife horizontally, insert it into the thick end of each chicken breast and cut to make a deep pocket. Be careful not to pierce through the other end.

Spoon the cream cheese mixture evenly into the pockets of each chicken breast.

In a small bowl mix together the remaining 1 tbsp oregano, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper and minced garlic. Rub all over the chicken breasts. Place the chicken on a smoker rack.

Set the smoker to 250°F using apple, maple or oak wood bisquettes.

Smoke the chicken until they reach an internal temperature of 165°F.

Place the chicken breasts on a plate and spoon remaining chimichurri sauce on top.

By Steve Cylka