Need some Ideas

[lcbateman3]

Hey All,

I've been cooking some boneless skinless chicken breast wrapped in bacon and topped with white cheddar cheese for a while. Been cooking indirect on the kettle with a chunk or two of wood.

What I have been thinking about is stuffing the breast with something. Not sure what though. Any ideas?

 

[Marck]

When I do that, I put lemon slices and cilantro against the chicken, and use the bacon wrap to hold that on. Sometimes I dust on some spices too. Since no one wants to eat a lemon slice, I take the assemblage apart and put the bacon and cilantro leaves in some beans. The coloration of the chicken breast is really neat, and the lemon/cilantro/bacon flavors are cooked into it quite nicely.

 

[Will32Rod]

I did bacon wrapped breast a couple weeks ago, stuffed with roasted pablano pepper ,sauted onions, sun dried tomatoes, and provalone cheese. Turned out very nice and had great flavor.
Roasted the peppers first, then a quick bath of cold water and the skin came off with ease.

 

[1FUNVET]

I stuff mine with Philly cream cheese,sour cream and finely shredded sharp chedar cheese and a thinly sliced piece of honey ham.

 

[PatioDaddio]

Here's my idea:

Grilled Chicken Cordon Bleu

John

 

[deguerre]

Here's my idea:

Grilled Chicken Cordon Bleu

John

Of course, John would beat me to it.:thumb:

 

[PatioDaddio]

Here's another that isn't stuffed, but it's good nonetheless.

Grilled Malibu Chicken

John

 

[lcbateman3]

Thanks for the ideas! Looks like it will be a chicken testing weekend.

 

[deguerre]

Experimentation is always fun. You should check out PatioDaddio's blog for inspiration.

 

[lcbateman3]

Yea for some reason I didn't have his page booked marked even though we spent time out in Vegas together, no need to fear though, it is now in the bookmarks.

 

[PatioDaddio]

Thanks, Lionel! How have you been, bro? I hope all is well with you and yours.

John

 

[aquablue22]

Bacon and sharp provolone (picanta)

 

[Fife]

Sounds good

 

[Norcoredneck]

I pound breast and coat with honey mustard layer buckboard bacon or ham and ortega chile, roll dust with plowboys and cook then top with provolone cheese at end. Always a hit.

 

[OneHump]

I ate 58 chicken breasts over my last 10 weeks of dieting. I hope to never eat one again. Great ideas here though.

 

[Capozzoli]

Sometimes I shove a big Italian sausage between two breasts.

Its one of my specialties. I call it Sausage Capozzoli.