Grilling Recipe for Bacon Wrapped, Feta Stuffed Chicken Breast
It’s grilling season (we don’t believe in a non-grilling season), and what better way to impress your friends than with a new grilling recipe? Though stuffed chicken breast is traditionally cooked in the oven, this recipe makes grilling it just as easy. Keep in mind that this recipe makes 4 servings, so multiply it as needed.
- 1/4 cup crumbled feta cheese
- 2 tablespoons sour cream (or cream cheese)
- 1 tablespoons sun-dried tomatoes
- 8-12 fresh basil leaves
- 4 medium-sized chicken breasts
- 8-12 slices of uncooked bacon
- Wooden toothpicks (It’s not really an ingredient, but you will need them)
First, get your grill started warming. If you have a charcoal grill, allow a little extra time for it to warm up. Whether you have charcoal or gas, you will want your grill to be at about 325 degrees, or medium heat.
Here’s the fun part, you will need to take the chicken breasts and pound them flat. What this does is makes the chicken cook more evenly and more quickly, which allows it to be cooked on the grill rather than in the oven. It works well to pound them, one at a time, inside a gallon Ziploc bag. This helps keep the chicken clean and you avoid splattering raw chicken all over your preparation area. Once it is inside the bag, you should pound the chicken with the smooth side of a meat tenderizer or mallet. Start pounding at the thickest point and pound outwards to spread the meat thin. Once the meat is mostly even and approximately ½ inch thick, set it aside.
Next, mix the filling. Stir all the ingredients, except the basil, in a bowl until they are thoroughly combined. If you choose to replace the sour cream with cream cheese, add about 1-2 teaspoon of water to thin it. Now, lay out your flattened chicken breasts (also called paillards) and place 2-3 basil leaves in the center. Then scoop 1 tablespoon of filling onto the basil leaves. (The filling amount needed may vary depending on the size of chicken breasts used. If you use a larger chicken breast, you may want to double the filling recipe.) Take up one edge of the chicken and roll the paillard (like a burrito) around the filling. Wrap each rolled paillard in 2-3 strips of uncooked bacon. Use the toothpicks to keep the bacon in place and prevent the paillards from unrolling.
Now on to the cooking! Use a non-stick spray or butter on your cooking grate to prevent the chicken from sticking, and place each chicken breast on the pre-warmed surface. Close the lid and let them cook for 5-7 minutes before rolling them. Let them cook another 5-7 minutes before checking them. Once the bacon and chicken are completely cooked, you can enjoy these little beauties on a bed of wild rice, with a side of coleslaw, or by themselves. Bon appétit!
For many more delicious recipes, grilling tips, and grill and patio designs, contact us at Forshaw St. Louis. Our knowledgeable and friendly staff are here to help!