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Monteray Jack-Stuffed Chicken Breasts with Chipotle and Bacon Slather

I'm not sure if Qjuju is on this forum, but he is the one who inspired me to make this.  It's from a BGE Cooking Tips magazine (pages 12 and 13)...

http://issuu.com/biggreenegg/docs/plank_cooking_79?mode=window&viewMode=doublePage

 

First, the chicken breasts are each pocketed with 2 slices of Monteray Jack Cheese (recipe calls for Pepperjack).

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Then the Slather is applied (mixture of Mayo, Bacon, Green Onions and Chipotle in Adobo).

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Then it's grilled up indirect on Cedar Planks at around a 350 - 375 deg f dome temperature.

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It was even better than it looks in the pictures!  My wife made an awesome Zucchini dish to go with it too. 

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Looks sinful, but it's actually a great dish for those of us on a low carb diet.  This recipe was a winner!  Will definitely make the rotation!

 

2014 Co-Wing King

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