Never ventured to this area of BYC before until tonight but we all love to eat and it's camping season and this is one of our favorite grill foods.Ingredients are simple and it's best if the chicken breasts can marinate overnight at least.
You will need a package of boneless-skinless chicken breasts.Figure on the safe side one breast per person because once they try one,they will want another.1 breast is 2 servings after they are cut in 1/2
Besides the chicken breast you will need
1)2-3 Cloves of Garlic-minced
2) About a 1/2 cup of red wine vinegar
3) About a 1/2 cup of Canola cooking oil
4) 2 tsp.fresh ground black pepper
5) 2 tsp. salt
6) Zest from 2-3 limes,depending on their size
7)Juice from the squeezed limes mentioned above
8)1 ib of your favorite bacon
9)Toothpicks
10)Shredded mozzarella cheese(maybe 1 cup)
11) Your favorite kind of pepper(Jalapeno works excellent)
Wash the chicken breast well and then lay flat on a cutting board and slice in 1/2 so you have two pieces like a slice of luchmeat,don't slice so you get long pieces.It's kinda hard as the breast is a lot thicker on one side than the other but try to make the slices as even as possible.Next combine all the ingrediemts above in a large sealable Tupperware bowl except for 8,9,10 and 11.
You want enough oil and lime juice to cover the breasts in the bowl.It helps to turn and move them around several times and do let them refrigerate overnight at least.Now take a sliced breast piece out and the idea is to cut thin long slices of your favorite pepper and add mozzorella cheese in the center of the breast.Now carefully roll the breast up making sure the cheese and pepper stays in the middle.Now you want to take one slice of bacon and gently wrap the breast like a candy cane all the way around,and use a toothpick thru the breast at each end to secure the bacon.
With some practice you can pull the breast meat up before using the toothpick to help close the ends up to keep the melting cheese inside while it's cooking.
Place on direct heat of the charcaol grill for about 5 minutes per side,,turn only once.Since the breast is sliced thinly it doesn't take that long to cook.You can add-subtract some ingredients to your liking,but these are super good if put into a smoker for 1/2 an hour.You can retain the leftover marinade and brush on the breast while it's cooking,,the lime is excellent and the chicken really draws these flavors in especially if allowed to sit a day before cooking.Green peppers and provolone cheese is also a good combo for stuffing.
You will need a package of boneless-skinless chicken breasts.Figure on the safe side one breast per person because once they try one,they will want another.1 breast is 2 servings after they are cut in 1/2
Besides the chicken breast you will need
1)2-3 Cloves of Garlic-minced
2) About a 1/2 cup of red wine vinegar
3) About a 1/2 cup of Canola cooking oil
4) 2 tsp.fresh ground black pepper
5) 2 tsp. salt
6) Zest from 2-3 limes,depending on their size
7)Juice from the squeezed limes mentioned above
8)1 ib of your favorite bacon
9)Toothpicks
10)Shredded mozzarella cheese(maybe 1 cup)
11) Your favorite kind of pepper(Jalapeno works excellent)
Wash the chicken breast well and then lay flat on a cutting board and slice in 1/2 so you have two pieces like a slice of luchmeat,don't slice so you get long pieces.It's kinda hard as the breast is a lot thicker on one side than the other but try to make the slices as even as possible.Next combine all the ingrediemts above in a large sealable Tupperware bowl except for 8,9,10 and 11.
You want enough oil and lime juice to cover the breasts in the bowl.It helps to turn and move them around several times and do let them refrigerate overnight at least.Now take a sliced breast piece out and the idea is to cut thin long slices of your favorite pepper and add mozzorella cheese in the center of the breast.Now carefully roll the breast up making sure the cheese and pepper stays in the middle.Now you want to take one slice of bacon and gently wrap the breast like a candy cane all the way around,and use a toothpick thru the breast at each end to secure the bacon.
With some practice you can pull the breast meat up before using the toothpick to help close the ends up to keep the melting cheese inside while it's cooking.
Place on direct heat of the charcaol grill for about 5 minutes per side,,turn only once.Since the breast is sliced thinly it doesn't take that long to cook.You can add-subtract some ingredients to your liking,but these are super good if put into a smoker for 1/2 an hour.You can retain the leftover marinade and brush on the breast while it's cooking,,the lime is excellent and the chicken really draws these flavors in especially if allowed to sit a day before cooking.Green peppers and provolone cheese is also a good combo for stuffing.
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