Saturday, September 12, 2009

Grilled Chicken Rollers

I saw this recipe in the Kraft Food and Family Magazine, before we packed up and moved. It looked really good, but since we didn't have a grill, I didn't even think of making it. Well we lucked out and found a house with a brand new gas grill on the back deck. Let me tell you, we've been in heaven. Plus I hadn't had to heat up the house, by using the stove or oven. So when I came by this magazine while unpacking, I decided that I would try this recipe. Now a lot of you know that I am notorious for not reading recipes all the way through. Which is what I once again failed to do. So I ended up wrapping the bacon around the chicken instead of lengthwise ( from end to end). As a result all that ooey gooey cheese ended up oozing out of the chicken. It was pretty good regardless, but I would have loved to have the cheese in there too. The chicken was tender and juicy, the bacon crisp and smoky. We didn't have balsamic dressing so I used BBQ sauce instead. I'll be trying this one again, the right way, soon, LOL.


Grilled Chicken Roller
adapted from Kraft Food and Family Magazine

1 small boneless skinless chicken breast (1/4 lb./125g)
1 KRAFT SINGLES Process Cheese Product Slice
1 slice bacon
1 Tbsp. KRAFT Extra Virgin Olive Oil Aged Balsamic Vinaigrette

Dressing HEAT barbecue to medium heat. Pound chicken to 1/4-inch thickness. TOP with Singles; roll up tightly. Wrap bacon around long sides of roll covering exposed Singles, stretching bacon as necessary to fit; secure with toothpicks.

GRILL 15 to 20 min. or until chicken is done (170ºF), turning frequently and brushing with dressing the last 5 min. Discard toothpicks before serving.

Serving Size = 1 roll (98 g)Nutritional InformationCalories 260 Total fat 12 g Saturated fat 4 g Cholesterol 85 mg Sodium 720 mg Carbohydrate 3 g Dietary fibre 0 g Sugars 3 g Protein 32 g Vitamin A 4 %DV Vitamin C 0 %DV Calcium

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