All the right things show up for this recipe: fresh chicken breast. A cheesy, savory stuffing. Bacon. And plenty of Head Country Bar-B-Q Sauce. Make the stuffing ahead of time to get these bacon-wrapped stuffed chicken breasts on the grill in a hurry on a weeknight, or break out this recipe the next time company comes over. Serve with whipped mashed potatoes and creamy macaroni and cheese.
I'm JP of JPM.Cuisine is a self-taught chef enthusiast of all cuisines and cooking styles. JP began to discover his passion for cooking at the age of 10, where he would watch the greats like Jacques Pepin, Martin Yan, Jeff Smith, and late greats Julia Child and Justin Wilson. He first started his Instagram in January of 2017 and since started a Youtube channel under the same name and is about to launch his blog, www.JPMCuisine.com! He loves everything from traditional French techniques, Asian high temperature wok frying, grilling, smoking, and fusing them all together. He loves to cook and share my passion for cooking with everyone!VISIT JPM CUISINE ON INSTAGRAM
6-8 boneless, skinless chicken breasts (about 4oz each)
2 12oz-16oz packs of bacon strips
3 Tbsp. Head Country Championship Seasoning, The Original
1-2 C. Head Country Bar-B-Q Sauce, your favorite flavor
1/2 medium red onion, finely diced
2 jalapeño peppers (fine dice; de-seed for less heat)
1/4 C. sour cream
1/4 C. mayonnaise
2 Tbsps. cream cheese
2 C. fresh cooked corn (cut off the cob)
2 C. shredded pepper jack or mixed cheese blend
1/2 C. crumbled, cooked bacon
1 medium bunch of green onions
1 1/2 Tbsp. Head Country Championship Seasoning, High Plains Heat
In a large mixing bowl, combine red onion, jalapeño peppers, sour cream, mayonnaise, cream cheese, corn, shredded cheese, bacon, green onion, and Head Country Championship Seasoning. Mix well until consistent. Store in an air-tight container in the refrigerator. Allow to cool for one hour before cooking.
Preheat your grill to 500 degrees F.
Create a pocket in each chicken breast. Make a small slit on either side. Alternatively, you can create a pocket in the breast by making a small slit in the center of the underside of the chicken breast, being careful to not puncture all the way through. Then, butterfly the chicken breast on one side, then create a pocket by making a small incision in the center of the breast, opposite of the butterflied half. Season each chicken breast generously with Head Country Championships Seasoning.
Apply two heaping tablespoons of the stuffing mixture to the pocket of each chicken breast. Being careful to not lose any stuffing, gently wrap each breast with 4-6 strips of bacon, overlapping the ends to create a single continuous chain. You want to cover as much of the seam as possible and minimize any gaps between the layers of bacon wrapping. You can apply another layer of Head Country Championship Seasoning over the bacon for added flavor.
Carefully place each breast over direct heat on the grill. Cook for 5 minutes with lid closed. Gently lift each breast off the grill and place in a pan over indirect heat. Lower the grill temperature to 325 degrees F. The pan will collect any of the stuffing that may begin to melt out during the cooking process.
Cook 30-45 minutes with the lid closed, Apply Head Country Bar-B-Q Sauce to each breast with a brush every 15 minutes. Chicken should be cooked to an internal temperature of 165 degrees F before serving.