We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Bacon-Wrapped Caprese Chicken Breasts
Thinly sliced chicken breasts and bacon were on sale, so I bought them. We also had mozzarella and basil we needed to use up.
Seasoned breasts with S&P and some herbs. Laid bacon down flat, then chicken breast, then sliced tomato, mozzarella, and fresh basil. Rolled them up and secured with toothpick. Put on egg at 400 with some light smoke, raised direct. Cooked until done as determined by Thermapen and Meathead's magnet.
They were very good. Meat stayed very moist and tender. Now we just want to figure a way to make bacon even crispier without melting all the cheese out. I would recommend everyone stuff something in a piece of chicken after wrapping it in bacon.