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Course Main Course
Cuisine American
Servings 3


  • 2 large boneless chicken breasts cut in half
  • 4 oz. low fat cream cheese
  • 2 oz. Fontina White Cheddar, or Gruyere cheese, cut into 4 long, thick logs
  • 1/2 red bell pepper cut into 12 strips
  • 6 slices thick cut bacon
  • BBQ sauce
  • Seasoned salt or salt and pepper


  • Pound the chicken breasts as thinly and as evenly as possible.
  • Spread the chicken with softened cream cheese and season.
  • Top with 3 pepper strips and 1 cheese log.
  • Using a strip of bacon at one end, tuck in the sides of the chicken and roll up lengthwise as tightly as possible, using the bacon to keep the roll together. Use toothpicks if necessary. Add another 1/2 piece of bacon to finish the length of the roll if necessary.
  • Place chicken roll on a square of saran and roll it up in the saran as tightly as possible.
  • Refrigerate rolls at least 2 hours to help them maintain their shape when cooking.
  • Heat grill to medium, remove saran wrap and grill chicken rolls for about 30 minutes* basting with BBQ sauce during the last few minutes. Remove toothpicks before serving.
  • Serves 2-4


This dish can be cooked in the oven too, bake at 350 for about 40 minutes*, or until chicken and bacon is cooked. Baste with sauce and set under broiler for a couple of minutes to set and brown sauce. Watch carefully!
*Cooking times will vary according to how thinly you have pounded your chicken.
Keyword cheesy BBQ chicken, Crimson Tide chicken, stuffed chicken rolls