Ingredients
Ingredients
- 6 Chicken Breasts
- 12 Bacon
thickly sliced, lean, double-smoked if possible - 340 Grams Cream Cheese
or 1.5 of the 250 gram packages - 3 Tbsp Rosemary
freshly chopped is best - 1 Tbsp Thyme
fresh, chopped fine - 3 Tbsp Basil
fresh, chopped, or a thawed frozen pesto cube - 4 Garlic Cloves
minced
Method
In a Small Bowl
- 340 Grams Cream Cheese
or 1.5 of the 250 gram packages - 3 Tbsp Rosemary
freshly chopped is best - 1 Tbsp Thyme
fresh, chopped fine - 3 Tbsp Basil
fresh, chopped, or a thawed frozen pesto cube - 4 Garlic Cloves
minced
Mix the cream cheese until spreadable consistency. Warm for a few seconds in the microwave if necessary.
Add the herbs, minced garlic cloves, and salt and pepper to taste. Set aside.
- 6 Chicken Breasts
- 12 Bacon
thickly sliced, lean, double-smoked if possible
Using a wooden mallet or empty wine bottle, pound a chicken breast between 2 pieces of waxed paper to a 1/2 cm thickness.
Spread 1/6 of the cream cheese filling over the surface and carefully roll up the chicken breast, jelly-roll style. Wrap 2 strips of bacon around the chicken and secure each with a sturdy pointed toothpick.
Place on a plate and repeat the process for the remaining 5 chicken breasts. You can do this earlier in the day if you wish and refrigerate until dinner.
Preheat the BBQ and spread a thin layer of BBQ sauce on each chicken roll.
Cook at a medium temperature, using tongs to carefully turn over. This will probably take about 30 minutes. Be prepared for plenty of flames from the bacon drippings on the hot BBQ. This is why a leaner type of bacon is recommended.
Serve with spicy plum pepper or mango jelly.