4 boneless skinless chicken breast
6 strips of bacon – or bacon bits for a low fat alternative
4 slices of ham (low fat is another alternative)
1 large Vidalia onion sliced into rings
10 oz crumbled blue cheese
7 or 8 large mushrooms sliced
Raspberry vinaigrette dressing OR Cape Cod lite
Prepare chicken as usual – pound thin. Season the front and back of chicken with garlic salt and pepper. Take the seasoned chicken and place in a bowl and cover with raspberry vinaigrette dressing. Let sit in fridge for 2-4 hours. (If you don’t have enough time – 20 minutes is fine)After marinating, remove chicken and evenly sprinkle & press a thin layer of blue cheese into chicken breast. Place1 slice of ham over the bleu cheese and roll the chicken – seam side down. Wrap 2 slices of bacon around each breast OR pat in a light layer of bacon bits over the top of the breast. On 2 large sheets of aluminum foil – sheets should be big enough to fit 2 rolled chicken breasts each sheet. Spread sliced onions and mushrooms and drizzle with raspberry vinaigrette dressing. Set chicken bundles on top of onion & mushrooms. Drizzle more vinaigrette over chicken. Fold sides of foil and top creating a pouch. Place on grill for 25-45 minutes depending on thickness of chicken. When done, open foil and sprinkle parmesan cheese on top of chicken and serve.
Cooking Time: 25-45 minutes.