Grilled Barbecue Bacon-Cheddar Stuffed Chicken Breasts
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 689
- Total Fat
- 38
- Saturated Fat
- 14
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 62
- Cholesterol
- 219
- Sodium
- 781
- Total: 50 min
- Active: 40 min
Ingredients
4 skinless, boneless chicken breasts (about 8 ounces each)
3 slices bacon
2 tablespoons unsalted butter, melted
1 large buttermilk biscuit, crumbled (about 1 cup)
2/3 cup shredded sharp cheddar cheese
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper
Vegetable oil, for the grill
1/4 cup barbecue sauce
Directions
- Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
- Make the filling: Cook the bacon in a skillet until crisp; crumble. Mix 2 tablespoons bacon drippings with the melted butter in a bowl. Combine the buttermilk biscuit, bacon, half of the drippings mixture, the cheese, chives and parsley in a separate bowl. Stir in 2 to 3 tablespoons water; season with salt and pepper.
- Season the pounded chicken on both sides with salt and pepper and brush with the remaining drippings mixture. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
- Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the barbecue sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.