Bacon Wrapped Chicken

Ingredients

3 portobello mushroom caps, rinsed and stems removed
1 onion, sliced 1 cm thick
3-4 tablespoons olive oil
coarse salt to taste ground pepper to taste
2 tablespoons balsamic vinegar
4 chicken breasts, boneless and skinless
250 g goat cheese
12-16 smoked bacon strips, 3-4 per breast
12-16 wooden toothpicks, soaked in water for 20 minutes

Preparation

1. Preheat the grill to medium high, ensuring the grates are clean and well-oiled.
2. Put the Portobello mushrooms and onions in a large mixing bowl and drizzle with olive oil.
3. Add the minced garlic to the mushrooms and onions, seasoning to taste with salt and pepper. Toss to coat evenly.
4. Lay the seasoned mushrooms, stem-side up, and onions on the grill. Grill mushrooms and onions four to six minutes per side.
5. Remove both from the grill, chop roughly and splash with balsamic vinegar. Set aside to cool completely.
6. Cut into the side of the chicken, creating a deep pocket inside the breast, with caution to not pierce through or butterfly the meat.
7. Gently, but liberally, stuff the chicken with cheese, followed by grilled veggies.
8. Lay three to four bacon strips per breast on a cutting board, one next to another with no spaces.
   HOT TIP – You may want to render the fat from bacon in advance of grilling to decrease the likelihood of flare-ups and burned chicken. Simply fry the bacon on the stove until it renders its grease but while it’s still pliable enough to wrap around the chicken.
9. Place the stuffed breasts over the bacon strips, tightly rolling and wrapping the chicken.
10. Insert water-soaked toothpicks through the bacon, securing the wrapping.
11. Grill for 15-20 minutes over indirect heat, rotating every 5-7 minutes, or until the bacon is crisp and the internal temperature of the chicken reaches 75°C.
12. Pull the chicken from the grill, set on a cutting board, tent with foil and allow to rest for three to five minutes.
13. Plate, serve and enjoy!