Table Talk » Bacon-Wrapped BBQ Chicken-Cheese Rolls

This recipe for Bacon-Wrapped BBQ Chicken-Cheese Rolls was inspired by Jayne, who asked me to make her chicken with barbecue sauce, bacon, and cheese.

The chicken rolls are shown with Mini Cornbread Puddings from Everyday Food, March 2007. (Note, the Mini Cornbread Puddings are not gluten-free.)

Jayne's mother and sister sampled the chicken rolls when they came home for lunch and they both loved them.

I used a homemade barbecue sauce because I prefer it and also Jayne has many food allergies, but you could use your favorite bottled barbecue sauce.

Bacon-Wrapped BBQ Chicken-Cheese Rolls
recipe by Patti Anastasia

Barbecue Sauce:
1 cup ketchup
1/2 onion, finely grated
1 teaspoon dry mustard
3 tablespoons molasses
1/4 cup maple syrup
2 tablespoons cider vinegar
1 teaspoon chili powder
Chicken Rollups:
8 thin cut boneless, skinless chicken breast cutlets
6 ounces cheddar cheese, sliced into 20 thin slices
8 slices bacon

In a small saucepan, combine the ketchup, onion, dry mustard, molasses, maple syrup, cider vinegar, and chili powder. Bring to a boil, reduce heat, and simmer until thickened, 5-10 minutes. Remove from the heat and let cool.

Preheat oven to 350.

Spread the BBQ sauce over each piece of chicken. Place 2 cheese slices on on each piece of chicken. Roll chicken. Wrap a slice of bacon around each chicken roll. Brush chicken rolls with BBQ sauce. Place rolls on a baking sheet and bake for 20 minutes.

Remove from oven and top each roll with a slice of cheese. Broil until cheese is melted and bacon is crispy.

Posted May 12, 2007 2:37 PM in Gluten-Free, Recipes

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