| Level: | Easy |
| Total: | 50 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 4 skinless, boneless chicken breasts (about 8 ounces each)
- 3 slices bacon
- 2 tablespoons unsalted butter, melted
- 1 large buttermilk biscuit, crumbled (about 1 cup)
- 2/3 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground pepper
- Vegetable oil, for the grill
- 1/4 cup barbecue sauce
Instructions
- Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
- Make the filling: Cook the bacon in a skillet until crisp; crumble. Mix 2 tablespoons bacon drippings with the melted butter in a bowl. Combine the buttermilk biscuit, bacon, half of the drippings mixture, the cheese, chives and parsley in a separate bowl. Stir in 2 to 3 tablespoons water; season with salt and pepper.
- Season the pounded chicken on both sides with salt and pepper and brush with the remaining drippings mixture. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
- Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the barbecue sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 689 |
| Total Fat | 38 g |
| Saturated Fat | 14 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 62 g |
| Cholesterol | 219 mg |
| Sodium | 781 mg |
Reviews
Absolutely delicious. I made it once as is then modified the second run. I subbed mozzarella for cheddar and added a bit of chopped spinach. Grilled over pecan. I hit it with a local honey/ bbq sauce at the end and it was phenomenal.
WOW! is all I can say. These were great. My family ate them ALL, no leftovers. I made a few modifications but for the most part stuck with the original recipe. I sub’d a cheese biscuit that I had in the freezer instead of a buttermilk biscuit. I split the chicken breast in half, it was easier to pound out. I BBQ’d them on non-stick foil with some oil. Still got all the grill marks but I didn’t have to pry them off the grill. These are are definitly a KEEPER indeed!
Fantastic! So good! Made these for our boys when they came home from college for Christmas. Everybody loved them! Made on the Big Green Egg. So amazing!
Very yummy! Does have a lot of steps so not for a quick dinner. The breadcrumbs helped keep the cheese from all oozing out while baking. Made mine in the air fryer 25 min flip half way thru.
Pretty darn tasty!! These were really really good. It did take a while to make, but was well worth it!