This fusion of poultry and pork, with a vegetable herb stuffing, is a great way to build flavor from the inside out. Here are a few tips for preparing this delicious dish.
- Be sure to grill on medium/indirect heat so the bacon cooks, but doesn’t burn.
- Cook the chicken to 165°F internal temperature.
- Let the grilled chicken rest 3-5 minutes prior to serving. This allows the meat to re-absorb juices and flavors.
Stuffed, bacon-wrapped chicken breasts are bursting with flavor from a cheese and grilled vegetable stuffing.
- 3 large Portobello mushroom caps, rinsed and stems removed
- 1 large Vidalia onion, sliced 1/2-inch thick
- 3-4 tablespoons olive oil
- 3-4 cloves garlic, peeled and minced
- Coarse salt and freshly ground pepper, to taste
- 2 tablespoons balsamic vinegar
- 4 boneless, skinless chicken breasts
- 8 ounces goat cheese
- 12-16 strips hardwood smoked bacon, 3-4 per breast
- 12-16 wooden toothpicks, soaked in water for 20 minutes before using
- Preheat the grill to medium high, ensuring the grates are clean and well-oiled.
- Put the Portobello mushrooms and onions in a large mixing bowl and drizzle with olive oil.
- Add the minced garlic to the mushrooms and onions, seasoning to taste with salt and pepper. Toss to coat evenly.
- Lay the seasoned mushrooms, stem-side up, and onions on the grill. Grill mushrooms and onions 4-6 minutes per side.
- Remove both from the grill, chop roughly and splash with balsamic vinegar. Set aside to cool completely.
- Cut into the side of the chicken, creating a deep pocket inside the breast, with caution to not pierce through or butterfly the meat.
- Gently, but liberally, stuff the chicken with cheese, followed by grilled veggies.
- Lay 3-4 bacon strips per breast on a cutting board, one next to another with no spaces.
- Place the stuffed breasts over the bacon strips, tightly rolling and wrapping the chicken.
- Insert water-soaked toothpicks through the bacon, securing the wrapping.
- Grill for 15-20 minutes over indirect heat, rotating every 5-7 minutes, or until the bacon is crisp and the internal temperature of the chicken reaches 165°F.
- Pull the chicken from the grill, set on a cutting board, tent with foil and allow to rest for 3-5 minutes.
- Plate, serve and enjoy!
You may want to render the fat from bacon in advance of grilling to decrease the likelihood of flare-ups and burned chicken. Simply fry the bacon on the stove until it renders its grease but while it's still pliable enough to wrap around the chicken.
Recommendation: If using a charcoal grill, slant the coals to one side and cook the chicken indirectly on the cooler portion of the grill (you may need to adjust cooking times accordingly).