Bacon Wrapped Chicken

I saw this recipe on Summer's Best on the Food channel. I made it at the cottage and guests put their seal of approval on it. I made a few modifications that I think make it easier to prepare. This recipe makes enough for 8 people but the rolls freeze beautifully to be reheated another time.

• 8 boneless skinless chicken breasts
• 250 grams cream cheese
• 1 bunch green onion
• 24 slices of bacon

Chop the green onion and combine with the cream cheese. Butterfly the chicken breast. Pound the breast as thin as possible between 2 pieces of plastic wrap. Spread the cream cheese mixture over the breasts and roll up trying to enclose the cheese. Wrap the rolls with bacon to hold it tight (I found this part pretty tricky - required 2 people but that might have been the bottle of shiraz we pounded before starting dinner). Use toothpicks to secure the ends. Chill for 2-3 hours to allow the rolls to solidify.

Warm the BBQ to high*. Use a disposable cookie sheet or oven liner on the grill. Reduce the heat to medium and place rolls on the aluminum sheet. Turn every 5 minutes until bacon is brown and crisp and chicken is cooked through - approx 30 minutes. I had to drain the bacon fat off a few times.

*UPDATE: I made this in the oven and although they came out perfect and delicious the bacon spattered grease all over my oven and made a massive mess for me. Unless you don't mind scrubbing or you have a self cleaning oven this might not be worth it.

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