Sex on a GRILL: Stuffed & BACON-Wrapped Chicken Breast

INGREDIENTS:
-4 Boneless / Skinless Chicken BREASTS
-12-16 Thick STRIPS Center-Cut Bacon (ie. 3-4 per Breast)
-6-8 Ounces Crimini Mushroom Caps (chopped)
-1 Cup Spinach (chopped)
-3/4 Cup Smoked Gouda (grated)
-1/2 Cup Parmigiano or Romano (finely grated)
-1/2 Cup Pecans (coarsley chopped / salted / dry roasted)
-1/2 Medium Onion (finely chopped)
-2-3 Cloves Garlic (minced)
-2 Tablespoons Olive OIL
-1 Tspn Oregano
-1 Tspn Dried Basil
-1/2 Tspn CUMIN
-1/2 Tspn Paprika
-Salt / Cracked Black Pepper to TASTE
-12-16 Wooden Toothpicks (soaked in water for 20min before use)

METHOD to the MADNESS:
-Dry Rub Chicken Breasts with Oregano, Basil, Cumin, Paprika, & Salt/Pepper.
-Place Breasts in Plastic Bag, Press out air, Refrigerate, & Allow to Marinate for 2-3hrs.
-Pull from Refrigerator & Set out for 20-30 Minutes (still in bag), bringing back to room Temp.

-While Breasts are returning to Room Temp, Prepare Vegetables per Recommendations Above.
-In Large Mixing Bowl Combine Prepared Spinach, Mushroom, Onion, Garlic, & 1-2 Tbspn Oil.
-Fold in Gouda, Parm/Romano, & Salt/Pepper (to taste)… Thoroughly Mixing ALL Ingredients.

-Pre-Heat Grill to Med/HOT (~400F).

-Remove Breasts from Bag & Place on Cutting Board.
-Using a SHARP Knife, Slice through side of Breast creating a “Deep Pocket” (Do NOT Butterfly Breast).
-LIBERALLY, but Gently Stuff the Breast with Vegetable / Cheese Mixture.
-Lay 3-4 Bacon Strips (per Breast) on Cutting Board, Butted one next to another.
-Place STUFFED Breast over Bacon Strips.
-Pull Bacon Strips up over Stuffed side FIRST & then roll Bacon/Breasts together, Wrapping TIGHTLY.
-Place Water-Soaked Toothpicks through Bacon/Breasts, securing the Wrapping.
-Season Wrapped Breast with 1/4 Tspn Oil & Additional Seasonings / Cracked Black Pepper, to Taste.

-Over INDIRECT HEAT, Grill for 20-25 Minutes, or until Bacon Crip & Breast Temp Reaches 165F.
-Grill on Side1 of Breast for 6-8 Minutes, then rotate every 4-6 Minutes.
-Pull from Grill, Set on Cutting Board, Tent with Foil, & Allow to rest for 5 minutes before Serving

-Salivate. Serve. Lick Plate Clean. Enjoy & Be sure to give “Special” THANKS your Chef. ;)

 

Stuffed & BACON-Wrapped Chicken Breast

Stuffed & BACON-Wrapped Chicken Breast

Stuffed & BACON-Wrapped Chicken Breast

 

Stuffed & BACON-Wrapped Chicken Breast

 

Stuffed & BACON-Wrapped Chicken Breast

 

Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.