Apples, Bacon and Cheese. Now I know my ABCs. Here’s a great fall grilling recipe to try before the worst winter in the nation hits our lovely city.
6 boneless, skinless chicken breasts
2 large, firm apples; skinned, quartered and thinly sliced
4 cloves garlic, roughly chopped
4 slices of bacon, roughly chopped
nutmeg and fresh ground pepper to taste
1 tablespoon corn starch
¼ cup water
1 tablespoon cold water
½ cup white wine, divided in half
1 tablespoon apple cider vinegar
one small onion, chopped.
Special materials: meat mallet or rolling pin
Fry bacon until almost crisp, then add garlic. Saute one minute, then add apple slices and a dash of nutmeg. Cook until apple slices are soft. Add ¼ cup wine, ¼ cup water and vinegar, allowing to simmer over medium heat. Combine cornstarch and cold water and mix until smooth. Add to fry pan, stir until thickened. Remove from heat and set aside.
Between two pieces of parchment paper, pound one chicken breast flat, to approximately ¼ inch, with a mallet or rolling pin. At large end of the breast, lay a slice of cheese and some of the cooked apple mixture. Roll breast up and secure with toothpicks or kitchen twine. Repeat for each breast. Crack pepper over the chicken packages.
Using tongs, carefully set chicken packages on grill and flip halfway through cooking time. Total cooking time is approximately 35 minutes, depending upon the heat of the grill. Resist the temptation to cut into them to see if they’re done; you’ll lose all that good stuffing you spent so much time getting in there! To avoid undercooked meat, just give it a little more time than you’d think. The stuffing should help to keep things moist.
While those are cooking, caramelize the onion pieces and add the remaining apple stuffing mixture along with the rest of the wine. Allow this to thicken and serve on top of the chicken.