Bacon-Wrapped Stuffed Chicken Breasts

Cook Time

270 mins

Cooking Method

Grilling

Cuisine

American

Difficulty

Moderate

Prep Time

30 mins

Servings

4 - 6



Ingredients


5 oz Frozen Spinach, thawed, strained

8 Bacon Slices

1 tbsp Butter

4 Chicken Breasts, boneless, skinless, butterflied

2 Garlic Clove, Minced

1 cup Italian Cheese Blend, shredded

8 oz Mushrooms, sliced thin

1 tbsp Olive Oil

1 tbsp PIT BOSS HICKORY BACON RUB

1 Yellow Onion, chopped



Cooking Instructions


These keto-friendly, Bacon Wrapped Stuffed Chicken Breasts are literally oozing with flavor. Made start-to-finish on the Pit Boss Platinum Series KC Combo Grill, the mouthwatering garlic, mushroom and spinach filling is cooked up on the griddle side and then stuffed inside the chicken with tons of gooey cheese. The whole thing is wrapped in bacon and grilled on the pellet grill side until crisp, tender and delicious. Perfect for switching up your usual chicken breast routine or feeding a hungry crowd of sports fans.


Wood Pellet Recommendation


The savory bacon like aromas of Hickory Hardwood will be the perfect complement to this recipe.

Note: This recipe uses Pit Boss Hickory Bacon Rub seasoning.

  1. Fire up your Pit Boss KC Combo and preheat both grill and griddle to 375°F. If using a gas or charcoal grill, set heat to medium heat. For all other grills, preheat cast iron skillet on grill grates.
  2. Heat olive oil and butter on griddle, then add mushrooms and cook for about 3 minutes, stirring frequently. Add chopped onion and garlic and cook for 2 minutes. Add spinach and sauté another minute, then transfer vegetables to a heat-safe bowl to cool slightly.
  3. Season the butterflied chicken breasts with Hickory Bacon, coating both sides. Sprinkle half of cheese over each butterflied chicken breast, followed by the sautéed vegetables, and the remaining half of the cheese.
  4. On a metal sheet tray, lay out two bacon slices. Gently fold chicken breast halves together and place on top of bacon slices, then wrap tightly with bacon. To secure, tuck ends of bacon underneath, or insert a toothpick to hold it together. Repeat with remaining breasts.
  5. Arrange the chicken breasts, bacon seam down, directly on the grill grate and grill, turning once or twice, until the bacon is crisp and golden brown, about 25 to 30 minutes, or until internal temperature reaches 165°F.
  6. Remove from grill, allow to rest for 5 minutes, remove any toothpicks, then serve hot.


Special Tools


  • Heat-Safe bowl
  • Sheet Tray
  • Toothpicks


Bigger. Hotter. Heavier. Tip


If you don’t have a KC Combo or griddle, you can easily sauté the stuffing ingredients in a cast iron skillet on the grill or in a sauté pan on your stove top.



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