Cheesy Chicken in Bacon
Adapted from Braai in Style by Lannice Snyman
8 bone in, skinless chicken breast fillets (you may have to remove the skin yourself)
freshly ground black pepper
Dijon or other coarse mustard
8 narrow slices Gruyere (optional)
1/2 lb bacon
Lie the chicken fillets flat, season with ground pepper and smear with mustard. Place a slice of cheese inside each fillet and fold the chicken over to enclose the cheese.
Wrap each breast in bacon making sure it’s completely covered. You can prep the chicken up to a day in advance.
Braai (grill) the chicken over medium-hot coals for 15-20 minutes, turning carefully once halfway through the cooking. When it is done, the bacon will be beautifully crisp while the chicken has remained incredibly moist.