Let me forewarn you, this dish takes a little patience, because rolling the chicken and wrapping it in bacon can be a PAIN IN THE ASS! But, the end result is delicious. I make my own dry rub, which is optional, but I recommend it. Go easy on the rub though, because I've made it and thought "Sure, rub this chicken like you're massaging it"....and we almost died a spice-induced death. I use string cheese, but if you only have sliced cheese you can still do this, just know the cheese will probably run out since it's not as firm as string cheese. I serve mine with yellow potatoes, the recipe is on my blog.
Serving Size: 6
--1 batch of dry rub (recipe on blog)
--3 large chicken breasts *boneless and skinless
--3 whole milk string cheese *you will cut them in half
--12 slices of bacon *not thick cut, 2 slices per cutlet
You will need:
--skewers
--baking pan with a rack
Prepare dry rub and set aside.
Preheat oven to 375 degrees F.
Cut each chicken breast into 2 cutlets. (cut horizontally) Place each cutlet between parchment paper ad pound breast cutlets into even thickness, about 1/2 inch thick.
Sprinkle dry rub over the top of the cutlets, reserving some for sprinkling at the end.
Place half a cheese stick at the end of breast cutlet and roll. Then starting at one end, wrap a slice of bacon around rolled chicken. Continue with a second piece of bacon until wrapped around entire rolled chicken.
Thread the rolled, wrapped chicken onto skewer. Sprinkle the tops with rub.
Bake on broiler pan/rack for approx. 40 minutes. Chicken is done with there's no pink and juices run clear. Let rest for 5 minutes, as it will be VERY hot.
Prior to baking:
Completed!
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