Barbecued Bacon-Wrapped Chicken Things

Cottage Life Recipe Contest Winner, 2001 - First Prize

By Kate Sutherland

Ingredients

8 oz cream cheese, softened (250 g)
1 bunch green onions, chopped
8 large boneless, skinless chicken breast halves
24 slices bacon

Instructions

1. Combine cream cheese and onion.

2. 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" (6 mm) thickness with mallet or rolling pin.

3. Spread an equal amount of cream cheese mixture evenly over the 8 breasts. Roll up the chicken 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.

4. 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. 

Makes 8 servings. 

Tips:

• Cut cooked breasts into 1/2" (1 cm) slices. Return to grill if desired.