Grilled Stuffed Chicken Rolls
Ok, here’s a recipe for ya: meat rolled up in meat, then wrapped with bacon, and grilled. How much better can you get? Sure, you might have a heart attack after this meal, but at least you’ll die with a smile on your face. NOW GET COOKING!
Ingredients
- 6 split chicken breasts
- 1/2 lb Italian sausage meat
- 3 cloves fresh garlic, minced
- 10 strips maple flavored bacon
- 1/4 lb fresh mushrooms, finely chopped
- 2 tablespoons butter
- 1 tablespoon fresh parsley, minced
- 1/4 teaspoon paprika
- 1/2 cup bread crumbs
- 1/8 teaspoon each onion and garlic powder
- 1 cup sherry
- Salt and pepper, to taste
- Wooden toothpicks or butcher’s string
Directions
Sauté the sausage meat with minced garlic in 1/2 tablespoon olive oil. As the sausage begins cook, add the 4 bacon strips (chopped) and fry until bacon is crisp and sausage is slightly browned. Remove the meat.
Now add butter to the pan and sauté the mushrooms over medium heat. Stir in bread crumbs and parsley. Then season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir it into the sausage mixture.
Preheat grill until it reaches roughly 350°F. Split your chicken breasts and pound them with a meat mallet between sheets of plastic wrap. Do not make too thin. Now spread sausage and bread crumbs mixture on each chicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with the butcher string (make sure the string has been pre-soaked in water). Spray chicken with olive-oil and sprinkle lightly with garlic powder, paprika and black pepper.
Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the flame so the chicken will not stick. Place chicken on the side of the grill which has no flame, but leave the other side of the grill on high. Close cover on grill and reduce heat to 325°F. After about 15 minutes, turn the rolls once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).
When chicken is pierced with a fork and juices run clear, it is done. If chicken appears dry during cooking, spray or baste as needed with olive-oil, but do not leave the grill cover up for too long or your heat will be lost.
Remember to keep the phone nearby as you eat, in case that heart attack does come and you need to dial 911. Tell ‘em Stumpy sent ya.