Doan Doan Piggy Chicken
Filed Under Chicken, Entree, Recipe | Printer Friendly Page
Our good friends from Iowa recently paid us a visit and they brought some fantastic smoked pepper bacon from an organically raised pig they had butchered. So here’s a little tip of the hat to them…and what better way to serve this than on top of a pile of Iowa sweet corn! Of coarse, this time of year the corn probably came from Florida or some place warmer, but hey it’s still good!
Served with Sweet Corn, Red Pepper & avocado Relish
Ingredients:
- 4 split Chicken Breasts
- Sharp, aged Cheddar Cheese
- Pepper Bacon, about 8 - 10 slices
- Salt & Pepper
Slice the chicken breasts in half and pound them as thin as you can get them without shredding them. Season lightly with salt & pepper and place a good sized slice of cheese in the center of each one.
Tightly roll chicken up around the cheese and wrap the bacon around the chicken, using about 2 slices per piece of chicken depending on how big your bacon strips are.
Carefully place the bundles indirectly on your grill. Depending on your grill, you may need to make sure that no flames are directly below the bacon wrapped chicken. Warning! Be very careful not to let flames near the bacon or you could have a grease fire! Cook for about 15 - 20 at 450 degrees or until chicken is cooked all of the way through.
