4 (single) chicken breasts, butterflied and pounded flat
4-6 oz. pepper jack cheese, grated
salt and pepper
8 slices, thick-sliced bacon
1 lime
toothpicks
cumin
chili pepper
olive oil
green hot sauce
Butterfly and pound out chicken breasts; you will have 8 pieces. Season each with salt and pepper. Sprinkle each with a little cumin, chili powder, and a dash or two of green hot sauce. Place a good helping of the cheese on each piece of chicken. Roll up, wrap with bacon and place toothpicks through each breast to keep rolled up.
Pre-heat your barbecue and place a cast iron, "ridged" grill atop. This will ensure the bacon doesn't get charred before the chicken is cooked through. Squeeze lime juice on each breast. Drizzle each breast with a little olive oil to prevent sticking. Grill 4-5 minutes on each side or until done. Remember to remove toothpicks before serving.
courtesy of: Lark Bradley, Missoula, Montana
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