Monday, October 14, 2013

Bacon Wrapped Vegetable Stuffed Chicken Breasts

I'm not the best at taking pictures while cooking, so my recipe blogs may be a bit boring.  But I came across this recipe when I was watching the Weather Channel one Sunday morning.  It made my mouth water just looking at it.  This recipe is so easy that it's not going to come as a traditional recipe style.  So here goes....

What you need:
Chicken breasts
Pepper Jack cheese, shredded
All kinds of finely diced colorful vegetables: red/green peppers, mushrooms, shredded carrots, tomatoes, yellow/green zucchini or squash, etc.
Salt & Pepper, any other spices you desire
Thick style bacon
Toothpicks soaked in water for at least 15 minutes

What to do:

Preheat grill

Lay cling wrap on top and bottom of  chicken breasts.  Pound breasts thinly.
Place cheese and vegetables on center of breasts.
Wrap breasts as tight as possible.
Wrap bacon around breasts.  It took 3 or 4 per breast, mostly to hold the vegetables inside.
Use toothpicks to keep breasts wrapped tightly.

Grill the stuffed chicken breasts on indirect medium heat until 165 degrees internal temperature.  If you're afraid of grease flare ups, you can precook the bacon in a skillet until it's flimsy to drain grease before wrapping around the chicken breasts.

Once done, cover breasts lightly with foil and let sit for about five minutes to let all the juices flow together. 

Add some grilled corn on the cob, grilled zucchini and you've got yourself an amazing dinner!  Who says gluten free meals have to taste icky? 

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