BBQ Cheddar Bacon Wrapped Chicken Breasts

Step 1: Wood Chips ... I grilled mine, so a foil pouch with wood chips gave it just the right flavor. This is optional, but well worth it; and, can be used on the grill, or in the oven (inside, if you have a good fan). Soak a cup of wood chips in water for 30 minutes, then add them to a piece of foil and wrap up. Poke a few holes on the top and set on your coals, grill plates or on the bottom shelf of the oven. Add them 5-10 minutes before cooking the chicken.

Step 2: Chicken ... Remove from the refrigerator and let it rest a few minutes to take the chill off. Then, add the chicken between 2 pieces of plastic wrap; and, using a meat mallet, rolling pin, or the bottom of a heavy pot, flatten the chicken until it is 1/4" thick. You don't want it paper thin or it will tear apart.

Step 3: Filling ... Season the inside of the chicken with, salt, pepper and the all purpose seasoning - rub it in. Then mix the mustard and BBQ sauce together and spread on the chicken; and top with the cheese and scallions. I really prefer a blend of sharp and mild, but you can use your favorite cheeses. Also, I prefer to buy a block cheese and cut into small dices vs. shredded. It melts slower and you will have less cheese ooze out. Roll up as tight as possible.

Step 4: Bacon ... There are so many different brands, and some are cut very very thin, and some thick. For this, I don't prefer the thick bacon, as the chicken will be done and the bacon won't be crisp. Some brands are just too thin and tear apart, so, get a quality brand; or, what I do - go to the butcher and ask for 16 slices. You will get fresh, nice even slices that will NOT fall apart or tear. Also, you can always get a hickory bacon if you are cooking in the oven, and want a little 'smoky' flavor.

Step 5: Wrap ... Lay the 4 bacon slices, over lapping with the ends lined up, on a piece of parchment paper or foil. Lay the rolled chicken breast, seam side down at one end of the bacon and start to roll. Fold the bacon over the chicken breast as you roll it. I secured the bacon with 1 long skewer, weaving through each bacon slices. Or, you can also use tooth pics if you prefer. The bacon will hold the chicken breast together. If cooking the chicken on the grill - soak your skewers or tooth pics for 15 minutes so they do NOT burn or catch on fire.

Step 6: Grill or Bake ... If it was up to me, I would grill everything; but the oven also works very well with this recipe. Add your foil pack with wood chips to the grill under the grates; or on the bottom shelf of the oven. This is optional.

Step 7: Grill - I grill on indirect heat until the bacon has rendered some of it's fat; then, move to a more direct heat to crisp up the bacon. Then, you can move it back to indirect heat until the chicken is done (about 25-35 minutes). Oven - Put the chicken on a rack on top of a sheet pan lined with parchment paper or foil for easy clean. If you don't have a small rack, you can add directly to the sheet pan - but, the rack allows the chicken to cook from each side more evenly. Bake on the bottom shelf in a preheated 350 degree oven for 25-35 minutes. This can really depend on the size of the breasts and whether you use the grill or the oven. But you want the bacon crisp and golden brown - just keep an eye on them. Make sure to turn the chicken as it cooks. And for this recipe ... I always use a meat thermometer - 165 for me. Once the chicken is done, remove to a plate and cover with foil to rest at least 5 minutes before serving.

Step 8: Serve and ENJOY! ... Serve 1 breast per person. You can slice ahead or serve them whole, just depends on what you prefer. The bacon slices make the perfect guidelines for cutting the chicken into medallions. Since it has a BBQ flavor, maybe some grilled corn or squash; baked potato, and/or a classic salad.