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Bacon Wrapped Stuffed Chicken Breast

Did these for dinner last night stuffed with sliced tomato, mozzarella cheese and chopped green olives; wrapped in bacon. Cooked them on a raised grid at about 375* for 30 minutes. I had a pan of brussel sprouts underneath the chicken. Pulled the sprouts off at the 30 minute mark and covered with foil and let the chicken go for another 10 minutes or so to crisp up the bacon. Served with some couscous. All in all a very tasty meal!


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Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
____________________
Aurora, Ontario, Canada

Comments

  • John, that looks fantastic!  We love olives, but I haven't considered putting them in a bacon dish because of the saltiness factor.  Obviously it works here.  Bonus points cooking the brussel sprouts under the bacon for an extra flavor punch!  Happy Thanksgiving, my friend!

    ........................................................................................

    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • MickeyMickey Posts: 17,414
    My goto meal for company.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • John, that looks fantastic!  We love olives, but I haven't considered putting them in a bacon dish because of the saltiness factor.  Obviously it works here.  Bonus points cooking the brussel sprouts under the bacon for an extra flavor punch!  Happy Thanksgiving, my friend!
    Thanks Bob! The saltiness is exactly why I used them here and it did work well.

    Happy Columbus Day to you!
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • Little StevenLittle Steven Posts: 27,969
    Nice one John! Happy Thanksgiving.

    Steve 

    Caledon, ON

     

  • Thanks Steven; and a Happy Thanksgiving to you are your family too.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • Ive got some on the Egg now. Didnt have olives (dont care for them) so I sliced up a large Garlic Dill Pickle. We'll see.
    Bud
    Large BGE
    Lawrenceville, GA
  • TerrebanditTerrebandit Posts: 1,621
    Looks great
    Dave - Austin, TX
  • EggNorthEggNorth Posts: 697
    Looks great.  Any problems with bacon fat catching fire?  Always worry about that since I had a fire once on the old gasser cooking bacon in a pan with a pin hole - what a mess!  
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
  • NPHuskerFLNPHuskerFL Posts: 14,324
    You had me at bacon =))
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • Ive got some on the Egg now. Didnt have olives (dont care for them) so I sliced up a large Garlic Dill Pickle. We'll see.
    I think almost anything that you like will work just fine.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • EggNorth said:
    Looks great.  Any problems with bacon fat catching fire?  Always worry about that since I had a fire once on the old gasser cooking bacon in a pan with a pin hole - what a mess!  
    Well, I had a pan of brussel sprouts under the chicken for the first 1/2 hour of the cook so all of the juice/grease fell in there; adding some great flavor to the sprouts. 

    Once I removed the sprouts there was very little bacon grease left. What did drip down on the fire did cause some flames but nothing too serious.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • Followed this on slightly lower heat but used parma ham instead of bacon and was lush. Was a bit worried the ham would burn as its so thin but was perfect.
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    Sounds good! Glad you enjoyed it.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • HDumptyEsqHDumptyEsq Posts: 1,095
    Glorious!

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

  • CanuggheadCanugghead Posts: 5,332
    @therealhaddock, welcome to the club/cult (based on your low post count)!  Please remember the first rule ... no photo, didn't <fill-in-the-blank> ...  ;)
    canuckland
  • PNWFoodiePNWFoodie Posts: 1,014
    Looks delicious! Do you remember if you had the sprout pan directly on the coals?
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
  • SkiddymarkerSkiddymarker Posts: 7,593
    @PNWFoodie - TOTN will respond, if you look at the second photo, you can see the sprout pan sitting on a grid on the fire ring, I think. The CI grid is either sitting on the sprout pan or raised on its own as it appears to be at the felt line. The sprouts are not sitting directly on the lump. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    @PNWFoodie - TOTN will respond, if you look at the second photo, you can see the sprout pan sitting on a grid on the fire ring, I think. The CI grid is either sitting on the sprout pan or raised on its own as it appears to be at the felt line. The sprouts are not sitting directly on the lump. 
    Correct. I have a grid on the PS and them 3 paver stones to raise the (second) grid above that.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • johnkitchensjohnkitchens Posts: 4,482
    It looks very good to me. 

    Louisville, GA - 2 Large BGE's
  • SGHSGH Posts: 21,012
    @TexanOfTheNorth‌
    Brother your cooking skills never cease to amaze me. That looks absolutely fantastic. Nice job my friend. Excellent cook.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • anzyegganzyegg Posts: 1,104
    You can't go wrong with bacon wrapped around anything, looks great. An awesome cook.
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