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  1. #1
    Join Date
    Dec 2008
    St. Petersburg, Fl.

    Default Bacon Wrapped Stuffed Chicken Roulades

    Pam and I were talking about what to do for dinner and she said you haven't done these in a long time. So I gathered everything needed to fix the chicken roulades.

    Couple bone-in, skin-on, split breasts

    Next thing is to de-bone, remove the skin & fat, and remove the tender

    Put a piece in a 1 gal. zip-loc bag and pound it til it is about 1/4" thick

    Now I season the pounded piece with SPOG, add a piece of roasted red pepper, Havarti cheese, smoked ham, & pineapple, and roll it up

    Now season the rolls and the tenders with SPOG

    Wrap the rolls and tenders in bacon(layered or a weave) and then season the roll and the tenders with SPOG or your favorite rub

    Going into the Keg set-up for indirect cooking @ 400 using RO lump & pecan wood

    Almost ready. IT is 160(I want 170) and the bacon is just about crisp enough

    Chicken roulade plated with roasted red potatoes and candied carrot slices

    A tastier view

    Thanks for lookin'

  2. #2
    Join Date
    Jan 2008
    Carthage, MO


    Getting that chicken a pig coat was the right thing to do Jim. Fine lookin roulades fella. That plate is really satisfying. Great job sir.

    Sent from my SAMSUNG-SM-G870A using Tapatalk
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!

  3. #3
    Join Date
    Jun 2009
    Pattison, TX


    That's how ya take chicken breast beyond boring!! Good job!!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill

  4. #4
    Join Date
    Sep 2008
    San Jose, California, United States


    If I was your neighbor you would probably have to put up a security fence!

    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

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