• 4servings
  • 1minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, E
MineralsChromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 strips uncooked Wright® Brand Smoked Bacon

  2. 6 ounces frozen cooked spinach, thawed according to package directions and thoroughly drained

  3. 1 tablespoon chipotle pepper in adobo sauce, chopped

  4. 1 cup smoked Gouda cheese, cubed small

  5. 4 8-ounce chicken breasts

  6. 8 strips uncooked Wright® Brand Smoked Bacon

Instructions Jump to Ingredients ↑

  1. Spray cool grill grate with cooking spray and preheat grill to medium high.

  2. 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.

  3. 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.

  4. 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.

  5. Wrap each chicken roulade with two pieces of uncooked Wright® Brand Hickory Bacon from end to end and secure with toothpicks.

  6. 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.

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


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