Gouda Stuffed Chicken Wrapped in Bacon

Ingrédients

• 4 oz smoked gouda cheese
• 3 cuillères à soupe butter
• 1/2 cuillère à café garlic powder
• 1/4 tsp paprika
• 1/2 cuillère à café black pepper
• 1/4 cuillère à café cayenne
• 4 poitrines, sans os et sans peau chicken breast
• 4 tranches épaisses, emballage de 12 pour 450 g bacon

Directives

1. Pre-heat oven to 350° F (175° C).
2. Flatten chicken breasts to 1/4 inch thickness. Combine pepper, garlic powder, paprika and the cayenne together in a small bowl and spread evenly on both sides of the chicken breasts. (This can be rather spicy, if in doubt, use about half of the spice mixture.) Salt to taste.
3. Cut the gouda cheese into small peices and place 1 oz of cheese on each chicken breast. Press down firmly and roll the chicken from the narrow end. Wrap each roll in a slice of bacon and secure with a toothpick.
4. Melt the butter in a skillet over medium heat. Brown chicken rolls evenly until the bacon starts to get crisp.
5. Place the chicken rolls into a baking dish and bake at 350° F (175° C) for 20 minutes. Remove toothpicks prior to serving.