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Categories:
chicken breast bacon onion blue cheese mushrooms raspberry vinaigrette garlic salt black pepper Parmesan cheese aluminum foil toothpicks
Viewed: 50 - Published at: 8 years agoIngredients
- 4 boneless skinless chicken breast
- 1 pound bacon
- 1 large onion (Vidalia are the best), sliced into rings
- 10 oz crumbled blue cheese
- mushrooms
- raspberry vinaigrette
- garlic salt
- seasoned salt
- black pepper
- parmesan cheese, freshly grated
- aluminum foil
- toothpicks
Method
- Remove all the fat from the chicken.
- Using a meat tenderizer, pound chicken until it is all one thickness--the thinner the better.
- Season the chicken front and back with garlic salt and pepper.
- Take the seasoned chicken, place in a bowl, and cover with raspberry vinaigrette.
- Let sit in the refrigerator for 2 to 4 hours.
- Turn chicken every once in a while to make sure it is coated with the vinaigrette marinade.
- After marinating, remove chicken.
- Evenly sprinkle a thin layer of blue cheese over each breast.
- Pepper the chicken.
- Slowly roll up the chicken and secure with a toothpick.
- Take a piece of bacon, wrap around the chicken and secure again with toothpick.
- Continue rolling all chicken breasts.
- On a large sheet of aluminum foil, spread rings of onion in the center and sprinkle with mushrooms.
- Drizzle with raspberry vinaigrette.
- Set chicken bundles on onions and mushrooms and drizzle with more raspberry vinaigrette.
- Season with seasoned salt.
- Cover with more foil and fold in the sides so it creates a pouch and the juices do not escape.
- Throw on grill and occasionally turn for the next 25 to 45 minutes ( depending on how hot your grill is).
- When done, crack the top of the foil open and sprinkle freshly grated parmesan over the chicken.
- Serve.
- I hope you enjoy.
- *** Limit your cooking to 4 breasts a piece of tin foil
