Recipe courtesy of David Bowers
Chicken Breasts with Pepper Jack and Bacon
Getting reviews...
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 552
- Total Fat
- 27 g
- Saturated Fat
- 11 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 72 g
- Cholesterol
- 243 mg
- Sodium
- 482 mg
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 552
- Total Fat
- 27 g
- Saturated Fat
- 11 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 72 g
- Cholesterol
- 243 mg
- Sodium
- 482 mg
Ingredients
Directions
- 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.
- 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.
