21 June, 2014

Stuffed Chicken Breasts

During the summer we grill all the time---like 4-5 times a week. I am fortunate to be married to a superb grilling man who really knows his way around a BBQ.  Lately, DLP and I are really loving stuffed chicken breasts on the grill.  Our favorite right now is jalapeño pepper & jack cheese wrapped in bacon (above). You can really get creative with these and wrap up whatever you like in there.  
Jalapeño & Jack cheese: serves 4
4 boneless, skinless chicken breasts
2-4 jalapeño peppers, minced (or less if you don't like it as spicy)
4 chunks monterey jack cheese 
bacon for wrapping
salt and pepper
toothpicks (soak the in water first) 

Pound out your chicken to about 1/4" thickness. Lay them out and season the breasts  with salt and pepper.  Spread your minced jalapenos and jack cheese on each one.  Roll the breasts up tight and wrap each breast all around with the bacon.  Secure it with toothpicks to hold everything together

Grill 20-25 minutes turning every few minutes so bacon doesn't burn but gets crisp.  Grill until done (165 degrees). Don't over cook or chicken will be dry. Remove all toothpicks before serving. 

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