Slice chicken breasts in half for a total of 14 breasts (1/2 slices).
Mix the kosher salt and brown sugar in the 1 gallon of water for the brine.
Brine the chicken breasts in the brine for 1 1/2 hours in the refrigerator.
Remove the chicken from the brine and rinse with water.
Mix 3 oz. of the ranch mix with 8 oz. of water.
Pour the ranch/water mix into a zip lock bag and add 7 of the 1/2 chicken breasts into the bag. Place in the refrigerator and let marinate for 1 1/2 hours.
Mix another 3 oz. of the ranch mix with another 8 oz. of water.
Pour the ranch/water mix into a zip lock bag and add the remaining 7 of the 1/2 chicken breasts into the bag. Place in the refrigerator and let marinate for 1 1/2 hours.
Prepare the grill or smoker. Use Apple wood for the smoking. (The chicken will be smoked with indirect heat at 500+ degrees. I use the vortex method on the Weber grill.)
Remove the marinated chicken from the zip lock bags and wrap each piece of chicken with a strip of bacon.
Place on the grill (or smoker) for indirect heat at 500+ degrees. Smoke with Apple wood.
After 15-20 minutes, turn over the chicken to cook evenly on the other side.
After 25-30 minutes, check the temperature of the chicken. Chicken is done at 165 degrees.
Top each piece of chicken with the swiss cheese slices. Remove chicken from grill (or smoker) after a few minutes and cheese is melted.
Enjoy!