Recipe courtesy of David Bowers
Chicken Breasts with Pepper Jack and Bacon
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 552
- Total Fat
- 27
- Saturated Fat
- 11
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 72
- Cholesterol
- 243
- Sodium
- 482
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Ingredients
4 boneless, skinless chicken breasts
Four 1/4-inch slabs pepper Jack
4 slices hickory-smoked bacon
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.