|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||4%|
|Total Sugars 1g|
|Vitamin C 7mg||33%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Now, this is the way to eat chicken breasts. Stuffed with Gouda cheese, bacon and then grilled, this chicken roulade is simply delicious.
14 strips uncooked Wright® Brand Smoked Bacon, divided
6 ounces (170 grams) frozen cooked spinach, thawed according to package directions and thoroughly drained
1 tablespoon (15 milliliters) chipotle pepper in adobo sauce, chopped
1 cup (240 milliliters) smoked Gouda cheese, cubed small
4 (8-ounce or 225-gram) chicken breasts
Spray cool grill grate with cooking spray and preheat grill to medium-high.
While grill is preheating, cook 6 strips of Wright® Brand Hickory Bacon according to package directions. Allow to cool slightly, then coarsely chop and set aside.
Place the spinach and chipotle pepper in a large bowl and mix thoroughly; gently fold in the Gouda cheese cubes and cooked bacon pieces to incorporate.
Lay each chicken breast on a piece of plastic wrap and pound until flattened. Place 1/4 cup of the filling on one side of each chicken breast, roll up chicken and tuck in filling.
Wrap each chicken roulade with two pieces of uncooked Wright® Brand Hickory Bacon from end to end and secure with toothpicks.
Place chicken on the medium-hot grill and cook with lid closed for 8 to 10 minutes, turning each piece at the halfway point. Continue to cook another 8 to 10 minutes with grill lid open until desired crispness is achieved. Roulade is cooked through once they reach an internal temperature of at least 165 F.
Transfer chicken roulades to a platter and let rest for 10 minutes. Remove toothpicks, slice, serve and enjoy!