/ Main Dishes
BACON & CHEDDAR GRILLED CHICKEN
boneless,skinless chicken breast halves
chicken rub (see *note)
vegetable oil (plus extra for grill)
hickory smoked bacon, cooked crisp
shredded extra-sharp cheddar cheese
minced fresh chives (optional)
1Gather and prep all ingredients.
2BRINE THE CHICKEN: Pour salt and water into a gallon size zipper food bag; zip bag closed; shake well to dissolve salt.
3Unzip bag, add chicken; close bag and set inside a bowl; place in refrigerator for 4-6 hours.
4When ready to cook, remove chicken from brine, place on a large plate, baking dish or baking sheet; use paper towels to pat dry chicken.
5EVEN OUT THE THICKNESS: Place breasts, rib side up on flat work surface. Use a very sharp chef's knife or fillet knife to open thick side of breast like a book, starting on the inside.
6Evenly sprinkle chicken rub seasoning over all sides. (*Note: I use McCormick's Grill Mates Chicken Rub.)
7Drizzle oil over chicken breasts, turning to coat thoroughly.
8Lightly brush George Foreman grill or grill pan with vegetable oil; preheat to medium/ medium-high.
9(The size of your grill and the size of the chicken breasts will determine how many breasts you'll be able to cook at the same time.)
10Place chicken on grill, close lid and cook on medium/medium-high heat for 3 minutes; open grill, turn chicken over, lower lid and cook for 3 more minutes.
11Preheat toaster oven, or regular oven, to 400°F.
12Remove chicken from grill to toaster oven tray or baking sheet.
13Place 1 slice of American cheese on top of chicken.
14Place 2 slices of crisp bacon on top of cheese slice.
15Scatter 1/4 cup cheddar cheese over bacon on each chicken breast.
16Bake in preheated oven just until cheese melts (about 1 minute.)
17Remove from oven, sprinkle with chives.
18Serve immediately. Refrigerate leftovers.
Posted: Fri, Sep 18, 2015