Recipe courtesy of David Bowers

Chicken Breasts with Pepper Jack and Bacon

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  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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4 boneless, skinless chicken breasts

Four 1/4-inch slabs pepper Jack

4 slices hickory-smoked bacon


  1. Using a sharp knife, make a wide horizontal slit in each chicken breast. Put the cheese inside, wrap a slice of bacon around the stuffed breast and secure with a toothpick.
  2. Prepare the grill and let the coals burn down to medium gray with a red underglow. Arrange the breasts on the center and cook until browned and cooked through, about 7 minutes on each side.