Pepper Jack Stuffed Chicken Breasts with Chipotle Bacon Slather
on the Big Green Egg

Ingredients

• Chipotle-Bacon Slather



• 1 cup mayonnaise (low fat is okay)



• 1/2 cup cooked crumbled bacon



• 1/4 cup chopped green onion



• 1 chopped chipotle Chile in adobo sauce, with additional sauce if desired



• Four 4- to 5 ounce boneless, skinless chicken breast halves



• 8 slices pepper Jack cheese

Directions:

1. Prepare an indirect fire in your grill, with hot fire on one side and no fire on the other. For indirect fire on a Big Green Egg use a plate setter.



2. To make the slather, combine all ingredients in a medium-size bowl.



3. Cut a horizontal pocket into each chicken breast without cutting all the way through. Stuff each pocket with two slices of cheese, then place the chicken breasts on the plank. Spread each breast with the slather, making sure to spread it so as to seal the edges of the chicken to the plank.



4. Place the plank on the indirect side of the grill. Close the lid and cook until the glaze is golden brown and a meat thermometer inserted into the thickest part of the breast registers 160 degrees, 25 to 35 minutes.



5. Serve the chicken from the plank.

This recipe uses the indirect heat planking technique. To learn other planking techniques and the recipes that use them, ask for 25 Essentials, Techniques for Planking at Outdoor Home.

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