Stuffed Grilled Chicken Breasts

By augusj

Ingredients

• 6 split Chicken Breasts
• 1/2 lb Italian Sausage meat
• 3 cloves fresh Garlic, minced
• 4 strips Hickory or Maple Flavored Bacon, chopped
• 1/4 lb fresh Mushrooms, finely chopped
• 2 tbsp Butter
• 1 tbsp fresh Parsley, minced
• 1/4 tsp Paprika
• 1/2 cup Bread Crumbs
• 1/8 tsp each Onion and Garlic Powder
• 1 cup Sherry
• 6 Bacon Strips
• Salt and Pepper, to taste
• Wooden toothpicks or butcher's string

Preparation

Step 1

Saute the sausage meat with fresh, minced garlic in 1/2 teaspoon olive oil; as the sausage begins to take on color, add the 4 bacon srrips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks.

Add butter to pan and saute the mushrooms over medium heat. Stir in bread crumbs and parsley. Seaon with salt, pepper, onion powder, garlic powder and paprika.

Stir together well and pour in sherry to moisten.

Remove from heat and stir in sausage mixture.

Preheat grill until it reaches 350 degrees.

Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on each chicken breast and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with wooden toothpick or tie into bundles with cotton string that has been presoaked in water.

Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.

Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burner so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reude heat to 325 degreesand continue to grill for about 15 minutes, then turn once and leave for another 15 mintues or so (this depends on the size of the chicken pieces).

When chicken is pierced with a fork and juices run clear, it is done.

If chciken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.

During the last 15 mintues of cooking, grilled potatoes can be put on the hot grill as an excellent accompaniment to this dish.