Ingredients
6 boneless skinless chicken breasts
12 slices turkey bacon
12 slices Swiss cheese
BBQ sauce
Coating
1/2 cup gluten free breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp oregano
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp rosemary
1/4 tsp ground black pepper
Prepare your cooking vessel (I use a shallow, rectangular casserole dish) by lining with tin foil and coating with non-stick cooking spray. Pam Olive Oil is a gluten free product that I use regularly.
Combine and thoroughly mix the coating ingredients. I like to do this by adding everything to a Ziplock bag then shaking it vigorously to mix. Dredge both sides of each chicken breast to achieve a thorough coating. Place one slice of Swiss cheese on the inner side of the breast, rolling moderately tightly and securing with toothpicks. Next, wrap two slices of turkey bacon (Jennie-O is gluten free) around each rolled breast. Use the toothpicks to secure the bacon to the chicken.
GF bacon-wrapped chicken breasts before baking |
Place the rolled breasts into the casserole dish and bake at 400° for 25 minutes. Remove the breasts from the oven and top each one with a dollop of your favorite gluten free BBQ sauce (I use Sweet Baby Ray's Hickory & Brown Sugar). Place one more slice of Swiss cheese atop each breast and return to baking for another 15 minutes.
The cheesy, delicious finished product |
This simple recipe was bursting with flavor, though the medley was perhaps a bit too much for The Youngest to fully appreciate. Wonderful Wife and I, as well as The Daughter, enjoyed it very much and so this dish will definitely make a repeat appearance.
Update: The next time we tried this dish, Wonderful Wife experimented with pineapple slices as filling for the rolled chicken and was very pleased with the results - The Youngest even gave a thumbs up!