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Bacon Wrapped Stuffed Buffalo Chicken (6/15/2012)

Bacon Wrapped Stuffed Buffalo Chicken

6 Boneless, skinless, chicken breasts
1 stick margarine or butter
2 tablespoons hot sauce
2 tablespoons white vinegar
24 slices smoked bacon
12 slices Buffalo Wing style cheese
Pepper for seasoning

In a medium saucepan over medium heat, melt margarine or butter, then add hot sauce and white vinegar. Stir well, and let heat through, stirring occasionally.

In a large plastic bag, or, between 2 sheets of wax paper or cling wrap, with a meat mallet, pound chicken breasts to 1/4-inch thickness. With a pastry brush, brush the breasts with buffalo sauce. Season with pepper. Add a slice of buffalo wing style cheese, and roll up. Wrap each breast in bacon in one direction, overlapping just a bit. Turn breast and wrap bacon lengthwise across chicken in the other direction, to completely surround breast with bacon, and secure with toothpicks. Brush top of each breast with more buffalo sauce.

Clean and oil grill grate. Heat grill to 350-degrees F. Add chicken breasts and grill over direct heat to sear all sides, then turn off burners on one side of the grill, and move chicken over to that side of the grill. Continue cooking 10-15 minutes, then turn and cook another 10-15 minutes. Cook until breasts reach 165-degrees F. Remove from grill and let rest 5 minutes before serving.


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