Stuffed Chicken Breasts

Stuffed Chicken Breast

Makes 4 generous servings. Recipe is by Nick George.

4 whole boneless, skinless chicken breasts

4 ozs. cream cheese

1 onion, sliced into strips

½ large bell pepper, sliced into strips

½ lb. sliced bacon

Salt, black pepper, and favorite Cajun seasoning, to taste

1. Butterfly each chicken breast.

2. Spread cream cheese in the center of each breast, about 1 ounce each. Place onion and bell pepper slices on top of cream cheese. Wrap 2 to 3 slices of bacon around each breast to close and secure with toothpicks. Season with salt, black pepper, and Cajun seasoning blend.

3. Place chicken on ceramic charcoal grill at 350 degrees. Close lid. Baste after 8 minutes on each side of breast with basting sauce. Continue to cook at 350 degrees until meat temperature reaches 165 degrees. Let meat sit for 3 minutes before serving.

Basting Sauce

½ cup favorite prepared barbecue sauce

3 tbls. butter

2 tbls. Worcestershire sauce

1 tbl. favorite Cajun seasoning blend

2 tbls. red cooking wine

Mix all ingredients together in saucepan. Cook over low heat and whisk until melted. Use sauce to baste chicken breasts.