While visiting my favourite butcher, Country Meat Cuts, in Maple, I found butterflied, skinless, boneless, chicken breasts. They were perfect for something, but I had no idea what. They got pulled out to defrost for when I got home one night after work, and I had no idea what to do with them! So into the fridge I dove, wondering what I had on hand. I pulled out bacon, garlic, onions, and cheese. From the pantry, I located the savoury chicken and rib rub, and the country herb spice. Then I went to town.

METHOD

1. In a frying pan, pre-cook the bacon for a few minutes on both sides, then set aside to cool. You do not want the bacon to be crisp, only a little cooked. Also, do this over low heat, putting the bacon into the pan before turning on the heat. This makes sure that the bacon does not shrink as much.
2. Oil your grids and then preheat the grill to medium-high.
3. If you have whole chicken breasts, butterfly them before you start. OR you can cut a pocket into them instead.
4. Lay open the chicken breast on your work surface, and sprinkle the inside and outside with the herbs and spices. Rub them into the meat making sure that they stick.
5. Wrap the cheese, onion slices, red pepper and garlic slices in the slice of bacon, slip that into the breast. Close the breast with toothpicks.
6. Grill for 20 to 25 minutes, or until the chicken is done to an internal temperature of 190°F.

We served ours with fresh carrot sticks, and grill roasted perogies. The chicken was delicious and moist, with a surprise flavour blast inside. Definitely try this one at home people. AND you can always use whatever you have laying around in your fridge!
What did you stuff your chicken with?

Happy Grilling!