Gorgonzoa and Spinach Chicken Rolls

By ruhroh

Ingredients

• 4 - skinless boeless cheicke breaasts
• salt and pepper
• 1/2 tsp - dried basil
• 1/2 tsp - dried thyme
• 4 oz Cheese - goat or gorgonzola
• 1 7oz jar roasted red peppers
• 12-15 baby spinach leaves
• 4 slices bacon, cooked,, crumbled
• 1/4 c balsamic vinegar
• 2 tbs olive oil
• cedar plank - soaked

Preparation

Step 1

1. Place breast half on cuting board between layers of wax paper. Using flat side of meat mallet, pound until abouit 1/4 inch thick

2. Season both sides of each breast half with salt/pepper (tonys ok too). In a small bowl combine the thyme and basil. Rub herb mixture on beast half.

3. Lay out each breast piece and layer with cheese, red peppers, spinach and bacon. Drizzle the breasats with 2tbs of the vinegar. Starting at an ede, roll each breast and pin with skewer.

4. Place chicken rolls on plank. Combine the remaining 2tbs balsamic vinegar and olive oil. Brush over breast rolls. Cover and grill for 20-25 minutes or until juices run clear.