Chicken Roulade Stuffed with Smoked Bacon, Spinach & Gouda

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 medium-hot grill and cook with lid closed for 8-10 minutes, turning each piece at the halfway point. Continue to cook another 8-10 minutes with grill lid open until desired crispness is achieved.

Transfer chicken roulades to a platter and let rest for 10 minutes. Remove toothpicks, slice, serve and enjoy!