Roasted Poblano and Goat Cheese Stuffed Chicken Breasts

Directions

1. Preheat oven to 375 degrees.
2. Over a medium/high flame, roast the peppers until the outside skin is well charred on all sides.
3. Place the fire roasted peppers on a plate and cover tightly with plastic wrap. Allow to rest at room temperature for 45 minutes.
4. Trim the chicken breasts as needed. Butterfly with chicken.
5. Pound out the chicken with a meat tenderizer to ¾” thick.
6. Take the fire roasted peppers and scrape off all the charred skin.
7. Cut off the tops of the peppers and remove all the seeds.
8. Season the pounded-out chicken breasts with BBQ General.
9. Slice and lay out the roasted peppers on the chicken breasts.
10. Sprinkle in crumbled goat cheese.
11. Roll up the chicken breasts.
12. Wrap each stuffed chicken breast with 4-5 slices of bacon until the while breast is covered.
13. Place the stuffed chicken breasts on a rack lined tray and into the oven.
14. Bake until the internal temperature of the chicken reaches 165 degrees and the bacon is rendered to you liking.
15. Baste the stuffed chicken with a generous amount of Cherry Bomb BBQ sauce and place back in the oven for 10 minutes.
16. Allow the chicken then to rest at room temperature for 10 minutes before serving.
17. Enjoy!