Bacon-Wrapped Roquefort Chicken

Everyone’s done chicken breasts. So, this is a pretty simple recipe, with a couple of twists. Like chicken? Like bacon? Like cheese? You’re gonna love it.

Ingredients

  • Two free-range chicken breasts
  • Four slices of smoked streaky bacon
  • Two sprigs rosemary, and a few leaves of basil
  • About 50g roquefort cheese, or your preferred cheese (mozzarella works, too)

Recipe

Quite simple, this one. The hardest part is the first bit – cut a hole in the chicken breast! Use a sharp knife, and cut through the long side, but not all the way through – make a pocket. Stuff your cheese in there, and the basil.

It's gooooood.
The idea is that the bacon seals the cheese in. So, place the rosemary sprig on, and then wrap two slices of bacon around each breast, ensuring you’ve covered the cheese. You know the rule – if cheese can leak out, it will.

Now it’s up to you how you cook the chicken on the barbecue. I tried on top of some foil, but didn’t get enough colour on the bacon. In the end I put the meat directly on the grill. Yes, you lose some cheese that way, but you get colour and flavour.

Give this one a try; whether on the barbecue or not, we’ve been doing it for a few years, and it goes really well with a simple salad.

American Stuffed Cheeseburgers

Ah, I love the smell of the first new recipe in ages, don’t you? Onward, then. I was inspired for this recipe by one of the “diners” on Diners, Drive-ins and Dives, on Food Network. (We spend far too much time watching that channel). I wondered – you can put normal cheese in the middle of burgers (as I have done), how about burger cheese? You know, American cheese, the flat, square stuff you have with most barbecues.

Well, it turns out, yes, you can do it, and yes, they’re delicious. In fact, some diner in America has done it already, so I came up with a recipe to do the same.

Ingredients

  • One 250g pack minced beef. Not too lean – you need the fat to keep the burgers moist
  • 1tbsp virgin olive oil
  • 1tsp Worcestershire sauce
  • Two cloves garlic, crushed
  • Two spring onions (scallions), finely chopped
  • Two slices of burger cheese (you might know them as singles, American cheese slices, processed cheese, whatever!)
  • 1tbsp breadcrumbs
  • 1/2tsp salt, 1/2tsp black pepper, freshly ground

Recipe

Flatten into ovals, fold cheese into quarters and place as shown.
This one is fun! Combine the mince, olive oil, worcestershire sauce, garlic, onion, breadcrumbs and seasoning. Divide into two, and shape into flat, thin ovals, as shown on the right. Fold each cheese slice into quarters, and place about 1/3 of the way up on each oval.


...then fold over and squeeze edges together for yummy cheese goodness.
Next, fold the burger around the cheese, as shown on the right. Make sure you create a good seal around the edges, or the cheese will seep out (to be honest, it’ll do that anyway, but do your best).


Finally, get cooking! They take the normal amount of time on the grill, and when the cheese starts to seep out, you know you’re pretty close. Serve on a bun (or, as we did, a pitta) with salad and the usual ketchup, mustard and pickles. Yum.