Those Chicken Things
Source of Recipe
Internet
Recipe Introduction
Those Chicken Things - this recipe works best on a gas grill.
List of Ingredients
1 bunch scallions (about 10)
1 pkg (8oz) cream cheese, softened
OR I skip the scallions and just buy two tubs of scallion flavored softened cream cheese spread.........much easier and still the same flavor!
8 boneless, skinless chicken breasts
16 to 24 slices bacon
Recipe
1. (If using) Clean, trim and chop the scallions including the generous portion of the green.
Mix the scallions into the cream cheese, and set aside.
2. Butterfly the chicken breasts from the thinnest edge in toward the thickest. (This
thickest edge will be the middle of the breast once it is opened up). Working one
piece at a time, open the breast up, and put it in a heavy zipper-lock bag. Seal the
bag, and with a meat tenderizer (or whatever you use to flatten meats), pound the
chicken breast until it is 1/4" thick all over. Repeat with the remaining chicken breasts.
3. Once all breasts have been flattened, place an equal amount of the cream cheese
and scallion mixture on each. Wrap the chicken meat around the cheese mix so that
it is completely enclosed.
4. Wrap a strip of bacon around the ball of chicken, stretching it a bit to provide maximum
overlap. Then wrap a second piece of bacon around the still exposed portion of the
chicken, again giving it a bit of a stretch. Secure with a few toothpicks. (Depending
on the size of the chicken breasts, you may need a third piece of bacon. Most of the
chicken should be covered by the bacon strips.)
5. Refrigerate for several hours or overnight. They should be well chilled before they go on
the grill.
6. Cover the barbecue rack with a sheet of aluminum foil. (We use the new non-stick foil
and DH likes to make a little aluminum "boat" to catch the grease drippings from the
bacon). If you aren't using the non-stick aluminum foil, spray it with nonstick cooking
spray. (The foil helps prevent flare-ups from the bacon fat and also helps the chicken
cook evenly.) Preheat the grill to High.
7. Place the chicken on the covered rack, reduce the heat to Medium, and close the lid.
Turn about every 5 minutes, until all sides are nicely browned. When the cheese starts
to ooze out in a few places, they are done. (Depending on the size of the pieces and
the overall temperature of your barbecue, this should take 20 to 30 minutes.) Remove
the toothpicks and serve.
Yield: 8 servings
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