How to make it

  • Combine cream cheese and onions.
  • Butterfly chicken breasts from the thinnest edge towards the thickest (thick edge will be the middle when it is opened). Working one piece at a time, open breast on a piece of plastic wrap. Cover with a second piece of plastic wrap and pound to 1/4" thickness with a mallet or rolling pin.
  • Spread an equal amount of cream cheese mixture evenly over the 8 breasts. Roll up the chicken from the narrow end enclosing the cheese completely.
  • Wrap 1 strip of bacon, end to end around chicken, stretching it slightly.
  • Add a second piece of bacon, wrapped to cover any exposed chicken, if necessary, continue wrapping with bacon until most of the chicken is covered.
  • Secure with toothpicks. Chill several hours or overnight.
  • Cover grill with sheet of aluminum foil to help prevent flare-ups. Preheat to high. Place chicken on the foil. Reduce heat to medium and close lid. Turn chicken every 5 minutes until golden brown and cooked through, about 30 minutes.

Reviews & Comments 3

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    " It was excellent "
    hollymayb ate it and said...
    Oh dear. My husband is going to want me to make this every night. Thank-you... I think! J/K it looks great!
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    " It was excellent "
    debwin ate it and said...
    this sounds great. You have my 5
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    " It was excellent "
    sparow64 ate it and said...
    Love this. On the menu for next week!
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