Bacon Wrapped Stuffed Chick
Bacon Wrapped Stuffed Chick, we love anything where bacon is involved…even Ken’s bacon candy. So, when we got some of Zaycon Fresh all natural boneless, skinless chicken breasts, we thought to put them together would be another awesome marriage Bacon Wrapped Stuffed Chick. The whole Zaycon Fresh chicken breast was about three pounds, so we cut it in half, stuffed it, rolled it and did a bacon weave to make it extra delicious and to keep in the cheese and seasonings. A perfect chicken dinner called for our favorite chicken seasoning: Swimmin’ in Smoke Chik Bait! Plus, our Pacific Living Outdoor Oven comes with a smoke box to add more layers of flavor.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special in our Pacific Living Outdoor Oven but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood pellet patio heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Bacon Wrapped Stuffed Chick
Prep Time: 10 minutes
Cook Time: 35 minutes at 375 degrees (191c)
Grill: Pacific Living Outdoor Oven
Pellets: Lumberjack Maple
Ingredients: Bacon Wrapped Stuffed Chick
- 1 whole Zaycon Fresh boneless, skinless chicken breast, cut in half and pounded thin
- ½ cup fresh chopped basil
- 2 Tablespoons fresh minced garlic
- 2 cups Colby-Jack cheese, shredded
- 2 teaspoons Swimmin’ in Smoke Chik Bait Seasoning Rub
- 12 slices apple wood smoked bacon
Bacon Wrapped Stuffed Chick
Directions: Bacon Wrapped Stuffed Chick
In medium bowl well mix all stuffing ingredients. Add half to center of each chicken breast, roll as tight as possible. With six slices of bacon make your bacon weave, place chicken on bacon seam side down and cover with the bacon. Repeat with second stuffed chicken breast and bacon. Place seam side down in lightly greased individual cast iron baking dish. Preheat your oven to 375 degrees (191c) and roast for 35 minutes.
When the chicken reaches an internal temperature around 165 degrees (74c) pull it off, cover it and let it rest for 10 minutes before serving. U.S.D.A. safe is 165 degrees (74c). Keep in mind that the chicken will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Bacon Wrapped Stuffed Chick
Mix All Stuffing Ingredients
Stuff the Chicken Breast
Roll Tight
Do a Bacon Weave
Bacon Wrapped Stuffed Chick
Into the Cast Iron and Then the Oven
In the Pacific Living Outdoor Oven
Cooking Directions: Bacon Wrapped Stuffed Chick
Cooking in the Pacific Living Outdoor Oven is a snap. If you are going to use the smoke box fill it up first with either wood chips or pellets. I like Lumberjack pellets because there are so many different kinds and low ash. (Easy clean up.)
Turn on the propane tank. Open the oven door so you can see and hear when the burner lights. Turn the control knob to the high position and hold it in. At this time press the igniter button. You’ll be able to hear and see the burner light. Continue to hold the control knob for about 10 seconds for the burner to get hot.
Close the door and preheat the oven to your desired temp. You may have to adjust it up or down until you reach your temperature. But, once you hit it the oven will hold it. Preheat your oven to 375 degrees (191c) and roast for 35 minutes.
When the chicken reaches an internal temperature around 165 degrees (74c) pull it off, cover it and let it rest for 10 minutes before serving. U.S.D.A. safe is 165 degrees (74c). Keep in mind that the chicken will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Note: The bottom stone and it gets “HOT” so you need to stay right with it or you will burn what your are cooking. I only use heavy cast iron or baking dishes here. For most things I have found that it is better to use the middle shelf. You can use a stone here or not depending on your cook.
Looking Good
Let’s Eat!!!
Bacon Wrapped Stuffed Chick
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love
Ken & Patti
http://datenightdoins.com
Facebook
Twitter
Youtube Channel
Pintrest
Flipboard
If you enjoy our recipes you can help support us by Subscribing to us on YouTube.
Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Pacific Living Outdoor Oven
Pacific Living Inc.
Rick Jones
949-481-9213
rick@pacificlivinginc.com
http://pacificlivinginc.com/
Swimmin N Smoke
http://www.swimmininsmoke.com/
Zaycon Fresh
(509) 868-0613
https://www.zayconfoods.com
Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/
Our Cutlery Provided By
- 1 whole Zaycon Fresh boneless, skinless chicken breast, cut in half and pounded thin
- ½ cup fresh chopped basil
- 2 Tablespoons fresh minced garlic
- 2 cups Colby-Jack cheese, shredded
- 2 teaspoons Swimmin’ in Smoke Chik Bait Seasoning Rub
- 12 slices apple wood smoked bacon
- In medium bowl well mix all stuffing ingredients. Add half to center of each chicken breast, roll as tight as possible. With six slices of bacon make your bacon weave, place chicken on bacon seam side down and cover with the bacon. Repeat with second stuffed chicken breast and bacon. Place seam side down in lightly greased individual cast iron baking dish. Preheat your oven to 375 degrees (191c) and roast for 35 minutes.
- When the chicken reaches an internal temperature around 165 degrees (74c) pull it off, cover it and let it rest for 10 minutes before serving. U.S.D.A. safe is 165 degrees (74c). Keep in mind that the chicken will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
