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Stuffed Bacon-wrapped Chicken Breasts

By David Bowers
Published: March 16, 2010
These bacon-wrapped chicken breasts make it easy to judge the doneness of the chicken under the wrap because the cheese stuffing will melt and just start bubbling out when the chicken’s internal temperature is high enough. When wrapped tightly with a thin slice of bacon, the chicken breasts will likely need no additional fastener, but you can also use a wooden toothpick to hold them closed on one side. If you have tender young arugula, stuff a few leaves in for a tangy, peppery accent to the creamy goat cheese. Makes 6 servings.

What You Need:
  • 6 boneless, skinless breast halves (about 6 ounces each)
  • 12 slices goat cheese (from a 5-ounce log)
  • Salt and pepper
  • 12 thin-cut slices bacon
  • Olive oil
  • Arugula (optional)

1. Preheat a gas grill on high with the lid closed for 10 minutes. Make a pocket in each chicken breast by slicing inwards about 2 inches horizontally on the thickest side. Insert two slices of goat cheese and sprinkle the interior with salt and pepper.

2. Wrap each breast tightly with 2 slices of bacon, starting with one slice and spiraling around the exterior and just slightly overlapping the bacon as you wrap, and continuing with the second slice to finish wrapping the breast. Drizzle a little olive oil over each breast and rub it over the outside of the bacon with your hands to prevent it from sticking to the grill.

3. Reduce the grill heat to medium and lay the wrapped breasts just off the main heat. Cook for 7 to 8 minutes per side, moving the chicken around and on and off the direct flame to avoid charring, until the bacon is crisp and golden, the chicken is cooked through (an instant read thermometer will read 165 degrees F in the thickest part of the breast), and the goat cheese is just starting to bubble out of the edge.
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